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Bacon Cheeseburger Macaroni

Servings: 6 servings


  • 6 slices bacon chopped into bite-sized pieces
  • 8 ounces elbow macaroni
  • 1 lb ground beef
  • 1 1/2 cups beef broth
  • 8 ounce can tomato sauce
  • 2 tablespoons dijon mustard
  • 1 teaspoon Worcestershire
  • 1 tablespoon cornstarch
  • salt and pepper to taste
  • 2 cups GO VEGGIE Cheddar Shreds or any shredded cheddar cheese


  • In a large skillet, cook bacon until your preferred doneness.
  • Remove bacon and grease from skillet and set aside.
  • While the bacon is cooking, bring a pot of water to boil. Add macaroni and cook according to package instructions. Drain and rinse with cold water once cooked.
  • In the same skillet you cooked the bacon, cook the ground beef until cooked through, breaking it apart into pieces as it cooks.
  • In a medium bowl, combine beef broth, tomato sauce, dijon, and Worcestershire, and whisk to combine.
  • Take 1/4 cup of this liquid mixture and transfer it to a small bowl. Add cornstarch to the small bowl and whisk until smooth. This will ensure the cornstarch does not get chunky in the bigger bowl of liquid.
  • Add cornstarch mixture to liquid and stir well to combine.
  • Add pasta and liquid to skillet with the beef, and stir well to combine.
  • Heat over medium-low heat, stirring often. The mixture will thicken up in about 2-3 minutes.
  • Once thickened, add the bacon and cheese and stir to combine.
  • Cover the skillet for 1-2 minutes to melt the cheese.
  • Season with salt and pepper.
  • Serve and enjoy!