Best 10 Bacon Ranch Cheeseburger Mac Recipes

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Indulge in the ultimate comfort food experience with our tantalizing Bacon Ranch Cheeseburger Mac recipe! This dish is a symphony of flavors that will satisfy your cravings like no other. Picture perfectly cooked elbow macaroni smothered in a luscious, creamy sauce, infused with the irresistible flavors of savory bacon, tangy ranch dressing, and melted cheddar cheese. But that's not all! This culinary masterpiece is further enhanced with juicy ground beef, seasoned to perfection, and tender diced tomatoes, adding a burst of freshness. Experience the perfect balance of richness, creaminess, and a hint of spice in every bite. Prepare to be amazed as you journey through this delectable recipe, along with three additional variations: a vegetarian-friendly veggie cheeseburger mac, a spicy buffalo chicken mac, and a classic macaroni and cheese. Get ready to tantalize your taste buds and embark on a culinary adventure that will leave you craving more!

Let's cook with our recipes!

THE BEST BACON CHEESEBURGER



The Best Bacon Cheeseburger image

While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons pickle relish
1 tablespoon apple cider vinegar
8 slices thick-cut bacon
4 sesame seed hamburger buns, split
2 pounds ground beef (80-percent lean)
Kosher salt
4 thin slices sharp white Cheddar
4 thin slices red onion
8 thin slices tomato
1/4 head iceberg lettuce, shredded

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
  • Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
  • Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
  • Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
  • Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

BACON CHEESEBURGER MAC



Bacon Cheeseburger Mac image

All the flavor of a bacon cheeseburger in a macaroni dish.

Provided by CassieB

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 8

Number Of Ingredients 9

2 cups elbow macaroni
1 pound ground beef
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
2 cups ketchup
2 cups shredded Cheddar cheese
1 cup bacon bits

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
  • Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 37.3 g, Cholesterol 75.1 mg, Fat 19.8 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 9.8 g, Sodium 1610 mg, Sugar 15.3 g

JALAPENO BACON CHEESEBURGER MAC



Jalapeno Bacon Cheeseburger Mac image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

8 slices bacon, chopped
1 red onion, diced
2 to 3 jalapenos, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces elbow macaroni
3 1/2 cups beef broth
2 tablespoons grainy mustard
A few dashes Worcestershire sauce
2 cups grated Cheddar
2 tablespoons chopped fresh parsley
1/4 cup pickled jalapenos, optional

Steps:

  • Heat a large skillet over a medium heat. When the skillet is hot, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon grease from the skillet and place back on the heat.
  • Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds.
  • Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve.

BACON BURGER MAC 'N' CHEESE



Bacon Burger Mac 'n' Cheese image

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 21

1 1/2 pounds hollow cavatappi pasta
Salt
1 tablespoon EVOO
12 ounces smoky bacon (12 slices), chopped
1 1/2 pounds ground beef sirloin
Coarse black pepper
1 onion, finely chopped
1/2 cup beef stock
3 tablespoons Worcestershire sauce
6 tablespoons butter
5 tablespoons flour
3 cups milk
4 cups shredded yellow Cheddar
1/3 cup organic ketchup, plus some for garnish
1/3 cup yellow mustard, plus some for garnish
2 tablespoons pickle relish, plus some for garnish
1 tablespoon hot sauce
Chopped iceberg lettuce
Diced tomatoes
Chopped raw white or red onions
Bread and butter pickle chips

Steps:

  • Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
  • While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
  • In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
  • To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.

BACON MAC AND CHEESE EGGROLLS WITH QUICK RANCH



Bacon Mac and Cheese Eggrolls with Quick Ranch image

Ree's daughter Alex loves to eat bacon mac and cheese eggrolls when she visits the food trucks at the state fair. This is Ree's interpretation of the dish, which includes a quick ranch sauce for dipping.

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 1h10m

Yield 16 eggrolls

Number Of Ingredients 13

8 ounces mini pasta shells
6 slices bacon, chopped
1 cup heavy cream
1 cup grated Cheddar jack
4 ounces processed cheese, such as Velveeta, diced
Freshly ground black pepper
16 egg roll wrappers
Vegetable oil, for frying
1/2 cup mayonnaise
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 heaped tablespoon pesto
1 pinch flaky sea salt
1 pinch freshly ground black pepper

Steps:

  • For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
  • Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
  • Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
  • Heat an inch of vegetable oil in a skillet to 350 degrees F.
  • Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
  • For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.

BACON CHEDDAR RANCH BURGERS!



Bacon Cheddar Ranch Burgers! image

I made up this recipe last night on a whim, and boy were they good!! We didn't have any buns and just ate them on toasted bread! (Didn't matter, they were awesome!)

Provided by Wildflour

Categories     Lunch/Snacks

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean hamburger
1 (1 ounce) packet hidden valley ranch dressing mix
6 tablespoons barbecue sauce, more if needed and see note
1/2 lb bacon
1 teaspoon fresh coarse ground black pepper
3 slices marbled cheddar cheese
1 onion, thinly sliced
6 lettuce leaves
3 slices tomatoes
3 tablespoons mayonnaise
3 tablespoons prepared creamy ranch salad dressing
3 hamburger buns, lightly toasted

Steps:

  • In bowl, mix together the hamburger and dressing mix packet well.
  • Shape into 3 patties, set in fridge to chill and firm up.
  • Meanwhile, in large frying pan, cook bacon sprinkling with the pepper on both sides, drain grease saving 1-2 Tbl.
  • Set bacon aside wrapped in paper towel.
  • Fry hamburgers in same pan with a little bacon grease til done.
  • Coat with bbq sauce, top with cheddar slices, cover, heat til cheese is melted. Place on bottom buns, top with bacon, onion, lettuce and tomato.
  • Mix the prepared dressing with the mayo and spread on top buns, place on top.
  • *Note: I always use Sweet Baby Ray's BBQ Sauce. Other bbq sauces might not work well.

CHEESEBURGER MACARONI SKILLET



Cheeseburger Macaroni Skillet image

This is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It's so easy to prepare and cooking all in one skillet makes it a snap for clean up. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
8 ounces uncooked whole wheat elbow macaroni
3 cups reduced-sodium beef broth
3/4 cup fat-free milk
3 tablespoons ketchup
2 teaspoons Montreal steak seasoning
1 teaspoon prepared mustard
1/4 teaspoon onion powder
1 cup shredded reduced-fat cheddar cheese
Minced chives

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

Nutrition Facts : Calories 338 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 611mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

BACON-RANCH CHEESEBURGERS



Bacon-Ranch Cheeseburgers image

Get more ranch in your life with Bacon-Ranch Cheeseburgers. Burgers are yummy before adding to them; Bacon-Ranch Cheeseburgers are way more than delicious.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 ground beef patties (4 oz. each)
4 KRAFT DELI DELUXE Process Sharp Cheddar Cheese Slices
4 kaiser rolls, split, toasted
8 slices OSCAR MAYER Fully Cooked Bacon
2 Tbsp. KRAFT Classic Ranch Dressing
4 lettuce leaves
1 tomato, cut into 4 slices
4 CLAUSSEN Kosher Dill Burger Slices

Steps:

  • Cook patties in skillet on medium heat 5 to 6 min. on each side or until done (160°F).
  • Top with cheese; cover. Cook 1 min. or until cheese begins to melt.
  • Fill rolls with cheeseburgers and remaining ingredients.

Nutrition Facts : Calories 550, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1220 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 2 g, Protein 37 g

BACON CHEESEBURGER MAC AND CHEESE



Bacon Cheeseburger Mac and Cheese image

If the family can't agree on what to eat for dinner, why not combine these two family meal classics in one hearty and satisfying dish?

Provided by Cheri Liefeld

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 15

1 package (1 lb) small pasta shells
1 lb ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon butter
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups milk
3 cups shredded reduced-fat Cheddar cheese (12 oz)
4 slices bacon, crisply cooked, crumbled
2 plum (Roma) tomatoes, thinly sliced
1 1/2 cups frozen potato nuggets
Shredded or grated Parmesan cheese, if desired

Steps:

  • Heat oven to 400°F. Spray 2-quart casserole with cooking spray. In Dutch oven or 3-quart saucepan, cook and drain pasta as directed on package, using minimum cook time; return to Dutch oven.
  • Meanwhile, in large skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until onion is tender and beef is thoroughly cooked. Sprinkle with 1/4 teaspoon of the salt and the pepper. Remove from heat; stir in ketchup and Worcestershire sauce. Cover to keep warm.
  • In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk. Gradually add milk. Heat to simmering; cook 2 minutes, stirring constantly. Remove from heat; stir in Cheddar cheese and remaining 1/4 teaspoon salt. Pour cheese sauce over pasta in Dutch oven; stir to coat.
  • Spoon pasta mixture into casserole. Top with beef mixture; sprinkle with bacon. Arrange tomatoes and potato nuggets on top.
  • Bake uncovered 15 minutes or until potatoes are crisp. Sprinkle with Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER BACON MAC & CHEESE



Slow-Cooker Bacon Mac & Cheese image

I'm all about easy slow-cooker meals. Using more cheese than ever, I've developed an addictive spin on this casserole favorite. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 18 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
4 cups whole milk
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
1 package (16 ounces) small pasta shells
1 cup shredded provolone cheese
1 cup shredded Manchego or Monterey Jack cheese
1 cup shredded white cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Nutrition Facts : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 400mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

  • Use high-quality bacon for the best flavor.
  • Cook the bacon until it is crispy, but not burnt.
  • Use a sharp knife to dice the bacon into small pieces.
  • Use a large pot to cook the macaroni and cheese so that it has plenty of room to expand.
  • Cook the macaroni and cheese according to the package directions.
  • While the macaroni and cheese is cooking, cook the ground beef in a separate skillet.
  • Season the ground beef with salt, pepper, and garlic powder.
  • Once the ground beef is cooked, drain it and add it to the macaroni and cheese.
  • Stir in the bacon, ranch dressing, and cheese.
  • Serve the macaroni and cheese immediately.

Conclusion:

This bacon ranch cheeseburger mac is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to take to potlucks and parties. The combination of bacon, ranch dressing, cheese, and macaroni and cheese is sure to be a hit with everyone who tries it.

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