Creamy, cheesy macaroni loaded with seasoned ground beef and crispy bacon. A hearty, dump-and-go slow cooker meal that tastes like a bacon cheeseburger in pasta form.
Prep Time: 15 minutes
Cook Time: 2–3 hours on High or 4–5 hours on Low
Total Time: About 2½–5½ hours
Servings: 8
Equipment: 6-quart slow cooker
Ingredients
Main ingredients
- 1 lb (450 g) ground beef
- 6–8 slices bacon, cooked and crumbled
- 12–16 oz (340–450 g) elbow macaroni (uncooked)
- 3 cups shredded cheddar cheese (divided)
- 1 can (10.5 oz) cream of cheddar or cream of chicken soup
- 2–2½ cups beef broth or milk
- 1 small onion, finely diced (optional)
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon smoked paprika
For serving
- Extra shredded cheese
- Extra crumbled bacon
- Sliced green onions or pickles (optional)
Detailed Instructions
- Brown the beef
In a skillet over medium-high heat, cook the ground beef (and diced onion if using) until browned. Drain excess grease.
Season with garlic powder, onion powder, salt, pepper, and smoked paprika. Stir in the ketchup and mustard. - Load the slow cooker
Transfer the cooked beef mixture to the slow cooker.
Add the uncooked elbow macaroni, cream of cheddar (or chicken) soup, 2 cups of the shredded cheddar, and 2 cups of beef broth or milk.
Stir everything together well. Add a little extra broth if it looks too dry. - Cook
Cover and cook on High for 2–3 hours or on Low for 4–5 hours, stirring once halfway through, until the pasta is tender. - Finish
Stir in most of the crumbled bacon and the remaining 1 cup of shredded cheddar until melted and creamy.
Taste and adjust seasoning if needed.
If the mixture is too thick, stir in an extra splash of milk or broth. - Serve
Switch the slow cooker to Warm. Top with the remaining bacon, extra cheese, and green onions if desired. Serve hot.
Pro Tips for Best Results
- Stir halfway through cooking so the pasta cooks evenly and doesn’t stick.
- Elbow macaroni works best, but small shells also work well.
- For creamier results, use a mix of cheddar and American cheese or Velveeta.
- Cook the bacon until crispy so it stays textured in the final dish.
- Don’t overcook the pasta — check it at the earlier end of the time range.
Popular Variations
- Spicy version: Add diced jalapeños or a pinch of cayenne.
- Extra cheesy: Stir in 4 oz of cream cheese at the end.
- BBQ style: Replace the ketchup with BBQ sauce.
- Loaded: Top with diced tomatoes, pickles, and more bacon.
- Turkey version: Swap ground beef for ground turkey.
Serving Suggestions
Serve straight from the slow cooker with a side salad or garlic bread. Perfect for family dinners, potlucks, or game day.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat on the stovetop or in the microwave with a splash of milk to loosen the sauce.
- Freezing: Freezes reasonably well for up to 2 months. Thaw overnight in the fridge before reheating.