Crockpot Bacon Double Cheeseburger Mac and Cheese Step-by-step instructions

Before you start

Before you start, dice the onion and measure out all the ingredients. Cut the Velveeta into cubes so it melts quickly. If you're using bacon bits, make sure they are crispy and crumbled.

Have the beef broth, ketchup, and mustard measured and ready. Brown the ground chuck in a large skillet over medium-high heat, breaking it up with a spoon, until it's no longer pink. Drain any excess fat and transfer the beef to the slow cooker.

Instructions

Brown and Combine

1. 1Brown the Ground Chuck
   In a large skillet over medium-high heat, cook the ground chuck until browned and crumbly, about 8 to 10 minutes. Drain off any excess fat. Transfer the browned beef to the slow cooker.
   Look for The beef is browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a potato masher to break up the meat into fine crumbles.
2. 2Add the Aromatics and Sauces
   Add the diced onion, yellow mustard, ketchup, beef broth, and Velveeta to the slow cooker with the beef. Stir to combine.
   Look for The Velveeta begins to melt into the broth.
   Tip Cut the Velveeta into cubes so it melts faster and more evenly.

At this point, the ground beef is browned and the slow cooker contains a colorful mix of beef, onion, mustard, ketchup, broth, and Velveeta.

The Velveeta is starting to melt, creating a creamy base. The aroma is savory and slightly tangy, like a burger sauce. Give everything a good stir to ensure the Velveeta is distributed.

Slow Cook and Stir In

3. 3Slow Cook on Low
   Cover the slow cooker and cook on LOW for 2 hours. The sauce will become smooth and the flavors will meld.
   Look for The sauce is hot and bubbly around the edges.
   Tip Avoid lifting the lid during this time to keep the heat steady.
4. 4Stir in the Pasta and Cheese
   After 2 hours, stir in the elbow macaroni, shredded sharp cheddar, crispy bacon bits, and diced dill pickles. Make sure everything is well coated in the sauce.
   Look for The pasta is coated and the cheese starts to melt.
   Tip If the sauce seems too thick, add a splash of warm beef broth.
5. 5Cook Until Pasta is Tender
   Cover and cook on LOW for another 30 to 45 minutes, or until the macaroni is tender and has absorbed most of the liquid. Stir once halfway through.
   Look for The pasta is al dente and the sauce is creamy.
   Tip Check the pasta at 30 minutes to avoid overcooking.

After 2 hours on LOW, the sauce is hot and bubbly, and the flavors have melded. When you stir in the macaroni, cheddar, bacon, and pickles, the mixture becomes thick and chunky. The cheese melts into the sauce, and the pasta is still firm. The smell is intensely cheesy with smoky bacon notes.

Finish and Serve

6. 6Serve and Garnish
   Spoon the cheeseburger mac into bowls. Top with toasted sesame seeds, a drizzle of burger sauce, and pickle chips if desired.
   Look for The mac is steaming and creamy.
   Tip For extra crunch, add extra bacon bits on top.

The macaroni is tender and has absorbed most of the liquid, leaving a creamy, clingy sauce. The cheddar is fully melted, and the bacon and pickles are evenly distributed. The dish is steaming and smells like a cheeseburger. Taste a spoonful—the pasta should be al dente and the sauce rich and savory.

Common mistakes

One common mistake is overcooking the pasta, which can turn mushy. Check it at the 30-minute mark. Another is using low-quality cheese that doesn't melt smoothly; stick with Velveeta or American cheese.

Don't skip the pickles—they add necessary acidity. Also, avoid lifting the lid during the initial 2-hour cook, as that releases heat and extends cooking time.

How to tell it’s done

The dish is done when the macaroni is tender and has absorbed most of the liquid, and the sauce is thick and creamy. The ground beef should be cooked through, reaching a safe internal temperature of 160°F (71°C).

The cheese should be fully melted and the flavors well combined. If the sauce seems too loose, let it cook a few more minutes uncovered; if too thick, stir in a splash of warm broth.

• Ground meat: 160°F (71°C) in the thickest part