Slow Cooker Bacon Cheeseburger Macaroni

📋 Ingredients

For the Beef & Pasta Base:

• 1 lb (450 g) ground beef
• 8 to 10 oz (250–300 g) elbow macaroni (uncooked)
• 6 to 8 slices bacon, cooked and crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced

For the Creamy Cheese Sauce:

• 15 oz (400–450 g) melting cheese (such as Velveeta, mild cheddar, or Colby blend), cubed or shredded
• 1 can (approx. 10.5 oz / 300 ml) condensed cream of chicken or cheddar cheese soup
• 2 cups (500 ml) milk
• 1 cup (250 ml) beef or chicken broth
• 1 tbsp ketchup
• 1 tbsp yellow mustard (optional)
• Salt and freshly ground black pepper to taste

🥣 Instructions

1. Brown the Meat

1. In a skillet over medium-high heat, brown the ground beef with the onion and garlic until fully cooked. Drain excess grease.
2. Cook the bacon in a separate pan until crispy, then crumble it. Set aside a small handful for topping later.

2. Assemble in the Slow Cooker

1. Add the cooked ground beef, most of the crumbled bacon, and uncooked elbow macaroni into the slow cooker insert.
2. Add the cubed/shredded cheese, condensed soup, ketchup, mustard, milk, and broth.
3. Season with salt and pepper, then stir well to combine all ingredients.

3. Cook

1. Cover and cook on LOW for 2 to 2.5 hours (or on HIGH for about 1.5 hours).
2. Stir halfway through if possible to ensure the macaroni cooks evenly in the sauce.

🍽️ Serving

• Once the pasta is tender and the sauce is rich and creamy, give it a final stir.
• Top with the reserved crispy bacon before serving hot!