Crockpot Bacon Double Cheeseburger Mac and Cheese

This Crockpot bacon double cheeseburger mac and cheese is the ultimate comfort food mashup. It has all the flavors of a juicy bacon cheeseburger—seasoned ground beef, melted cheddar, crispy bacon, and tangy pickles—tossed with creamy macaroni.

The slow cooker does all the work, making it perfect for busy weeknights. Just brown the beef, dump everything in, and let it simmer. The result is a rich, cheesy, and satisfying dinner that tastes just like a drive-thru burger, but better.

This recipe turns your slow cooker into a burger joint. It starts with browned ground chuck, then adds onion, mustard, ketchup, and beef broth for that classic burger flavor. Velveeta melts into a silky sauce, and elbow macaroni cooks right in the broth.

Sharp cheddar adds extra cheesiness, while crispy bacon bits and dill pickles bring the salty, tangy notes that make cheeseburgers so craveable. Serve it with a drizzle of burger sauce and sesame seeds for the full drive-thru experience.

Ingredients

Why this recipe works

The slow cooker method lets the beef broth and seasonings infuse the pasta as it cooks, so every bite is packed with flavor.

The Velveeta creates a smooth, creamy sauce that coats the macaroni perfectly, while the cheddar adds a sharp, cheesy punch. Cooking on LOW for 2 hours allows the flavors to meld without overcooking the pasta.

Using a dump-and-go approach means minimal hands-on time. You only need to brown the beef and stir a few times.

The slow cooker does the rest, making it ideal for busy weeknights. The combination of textures—tender pasta, crispy bacon, and crunchy pickles—keeps each spoonful interesting.

Notes and substitutions

Ground chuck with an 80/20 ratio gives the best flavor and juiciness. You can use ground turkey or chicken, but remember to cook it to 165°F (74°C). Velveeta is key for that extra-smooth sauce; if you swap it, choose American cheese for a similar melt.

Elbow macaroni is classic, but any short pasta works. For a spicier kick, add a pinch of cayenne or a dash of hot sauce. The dill pickles are essential—they add a bright, tangy contrast to the rich cheese. If you prefer less pickle, start with a smaller amount and adjust to taste.

• ground chuck: Ground turkey or ground chicken can be used, but note that the cook time and safe internal temperature will differ (poultry must reach 165°F).
• Velveeta: Use 8 oz of American cheese or processed cheese product for a similar melt and creaminess.
• elbow macaroni: Any short pasta like shells, cavatappi, or rotini works well; adjust cooking time if using a larger shape.
• beef broth: Chicken broth or vegetable broth can be substituted, though the flavor will be slightly different.

Equipment

• Slow cooker (Crockpot)
• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board