Crockpot Bacon Double Cheeseburger Mac and Cheese Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta just until al dente—it will continue to soften slightly as it sits. If you prefer a thicker sauce, remove the lid for the last 15 minutes to let some liquid evaporate.

Conversely, if it seems too dry, stir in extra warm broth or milk. Always use freshly shredded cheddar for better melting; pre-shredded varieties often contain anti-caking agents that can make the sauce grainy.

To make this even more burger-like, serve with a drizzle of burger sauce (a mix of mayo, ketchup, and pickles) and a sprinkle of toasted sesame seeds.

For a fun twist, add a handful of crushed potato chips on top for crunch. The pickles are non-negotiable—they brighten the rich cheese and mimic the burger experience.

Variations

• Spicy Jalapeño Cheeseburger Mac: Add 1-2 diced jalapeños with the onion, and stir in 1/2 teaspoon of cayenne pepper with the pasta. Top with fresh jalapeño slices for extra heat.
• Bacon Blue Cheeseburger Mac: Replace the sharp cheddar with 1 cup of crumbled blue cheese and reduce the cheddar to 1 cup. Stir the blue cheese in during the last 10 minutes of cooking.
• Mushroom Swiss Cheeseburger Mac: Sauté 8 oz of sliced mushrooms with the beef, and use Swiss cheese instead of cheddar. Add a splash of Worcestershire sauce for depth.
• BBQ Bacon Cheeseburger Mac: Swap the ketchup for 1/2 cup of BBQ sauce and add 1 tablespoon of brown sugar. Use smoked cheddar and top with extra crispy onions.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding broth as needed.

Reheat

Reheat in the microwave or on the stovetop with a splash of broth or milk. Stir frequently until hot and creamy.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so when reheating, add a splash of beef broth or milk to restore creaminess. Reheat gently in the microwave or on the stovetop over medium-low heat, stirring occasionally, until heated through.

You can brown the ground beef and chop the onion a day ahead. Store them in the refrigerator in separate containers. When ready to cook, simply combine all the ingredients in the slow cooker and proceed with the recipe.

The dish itself is best served fresh, but you can also assemble the entire slow cooker insert the night before and refrigerate it, then start cooking in the morning.

Serving ideas

Serve this cheeseburger mac hot, straight from the slow cooker, with a sprinkle of toasted sesame seeds and a drizzle of burger sauce.

Add extra pickle chips on top for a fresh, tangy bite. It's a complete meal on its own, but you could pair it with a simple green salad or roasted vegetables to balance the richness.

For a fun presentation, serve in individual bowls and let everyone customize with extra bacon bits, hot sauce, or more pickles. This dish is a crowd-pleaser for family dinners, game days, or potlucks. It's hearty enough to satisfy big appetites and kids love it too.

Frequently asked questions

Recipe card

Crockpot Bacon Double Cheeseburger Mac and Cheese

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 1 1/2 lb ground chuck
• 1 yellow onion, diced
• 2 tbsp yellow mustard
• 1/2 cup ketchup
• 3 cups beef broth
• 8 oz Velveeta
• 16 oz elbow macaroni
• 2 cups shredded sharp cheddar
• 1/2 cup crispy bacon bits
• 1/2 cup diced dill pickles

Instructions

1. 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.
2. Add the diced onion, yellow mustard, ketchup, beef broth, and Velveeta to the slow cooker with the beef. Stir to combine.
3. Cover the slow cooker and cook on LOW for 2 hours. The sauce will become smooth and the flavors will meld.
4. 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.
5. 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.
6. Spoon the cheeseburger mac into bowls. Top with toasted sesame seeds, a drizzle of burger sauce, and pickle chips if desired.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

48 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.