Servings

6–8 servings

Prep Time

15 minutes

Cook Time

30–35 minutes

Total Time

45–50 minutes

Ingredients

Main Ingredients

• 1 lb (450 g) ground beef
• 1 lb (450 g) elbow macaroni, cooked and drained
• ½ cup BBQ sauce
• 6 strips bacon, cooked until crispy and crumbled
• 2 cups shredded cheddar cheese, divided
• 1 cup Velveeta cheese, cubed
• 1 cup whole milk
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Optional Toppings

• Chopped green onions
• Diced pickles
• Extra crumbled bacon
• Crispy fried onions

Equipment

• 9×13-inch baking dish
• Large skillet
• Large pot
• Mixing spoon
• Measuring cups

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Beef

1. Heat a large skillet over medium-high heat.
2. Add ground beef.
3. Cook for 6–8 minutes, breaking it apart as it browns.
4. Drain excess fat if necessary.
5. Stir in:
   • BBQ sauce
   • Garlic powder
   • Onion powder
   • Smoked paprika
   • Salt and pepper
6. Simmer for 2–3 minutes.

Step 3: Make the Cheese Sauce

1. In a large pot over medium-low heat, melt butter.
2. Add milk and warm gently.
3. Stir in:
   • Velveeta cubes
   • 1½ cups cheddar cheese
4. Stir continuously until smooth and creamy.

Step 4: Assemble

1. Add cooked macaroni to the cheese sauce.
2. Stir until evenly coated.
3. Fold in:
   • BBQ beef mixture
   • Half of the crumbled bacon
4. Transfer mixture to the prepared baking dish.

Step 5: Add Toppings

1. Sprinkle remaining cheddar cheese over the top.
2. Scatter remaining bacon evenly across the casserole.

Step 6: Bake

1. Bake uncovered for 20–25 minutes.
2. Cheese should be melted and bubbling around the edges.
3. For extra browning, broil for 2–3 minutes at the end.

Step 7: Serve

1. Allow casserole to rest for 5 minutes.
2. Garnish with green onions, pickles, or extra bacon if desired.
3. Serve hot.

Nutrition Information (Approximate Per Serving)

Based on 8 servings.

Values vary depending on BBQ sauce and cheese brands.

Nut & Allergen Information

Contains

• Milk (cheddar, Velveeta, milk, butter)
• Wheat/Gluten (traditional macaroni)

Does Not Normally Contain

• Peanuts
• Tree nuts
• Soy (unless present in specific cheese or BBQ sauce brands)

Check Labels For

• BBQ sauce ingredients
• Processed cheese products
• Packaged bacon
• Pre-shredded cheese blends

Manufacturing practices vary by brand.

To Make Nut-Free

The recipe is naturally nut-free when using nut-free certified ingredients.

To Make Gluten-Free

Substitute:

• Gluten-free macaroni
• Certified gluten-free BBQ sauce

Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Freeze for up to 2 months in airtight containers.

Reheating

• Microwave individual portions for 1–2 minutes.
• Oven: 350°F (175°C) for 15–20 minutes until heated through.

Frequently Asked Questions

Q: Can I make this ahead of time?

Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.

Q: Can I use ground turkey instead of beef?

Absolutely. Ground turkey or chicken works well and reduces fat.

Q: What is the best BBQ sauce for this recipe?

A smoky or honey BBQ sauce complements the bacon and cheese particularly well.

Q: Can I use different cheeses?

Yes. Try:

• Monterey Jack
• Colby Jack
• Pepper Jack
• Gouda
• Mozzarella

Q: How do I make it spicier?

Add:

• Jalapeños
• Hot sauce
• Cayenne pepper
• Pepper Jack cheese

Q: Can I add vegetables?

Yes. Good additions include:

• Diced onions
• Bell peppers
• Mushrooms
• Corn
• Jalapeños

Q: Why is my casserole dry?

Usually from overbaking or insufficient cheese sauce. Add an extra splash of milk before baking if needed.

Q: Can I make it without Velveeta?

Yes. Replace with:

• 1 cup cream cheese
• 1 cup American cheese
• Additional cheddar plus ¼ cup milk

Q: What sides go well with it?

• Coleslaw
• Garden salad
• Roasted broccoli
• Pickles
• Cornbread
• Garlic green beans

Q: Can I freeze leftovers?

Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Tip

For a true “BBQ cheeseburger” experience, top each serving with diced pickles, chopped tomatoes, shredded lettuce, and a drizzle of extra BBQ sauce just before serving.