Ooey Gooey Bbq Bacon Mac

This ooey gooey BBQ bacon mac cheese lasagna takes comfort food to new heights. Combining tender noodles, smoky barbecue beef, creamy cheese sauce, and layers of melty goodness, it is a showstopper at every gathering and an instant family classic.

I still remember my brother’s birthday when I made this — we barely waited for it to cool before digging in and every plate was spotless.

Ingredients

• Elbow macaroni: Brings a soft bite and soaks up all that luscious cheese sauce. Choose a brand that stays firm when cooked
• Lasagna noodles: Create hearty layers and hold everything together. Opt for classic or no boil
• Olive oil: Helps the onions and beef cook evenly. Use fresh oil for the best taste
• Barbecue sauce: Brings sweet smoky tang. Try to use your family’s favorite kind for extra personality
• Shredded cheddar cheese: Lends sharp creaminess. Freshly shredded melts best
• Shredded mozzarella cheese: Gives you that irresistible stretch and gooey top. Buy block mozzarella and grate it at home
• Whole milk: Is key to a rich creamy sauce. Whole milk works better than light
• All-purpose flour: Thickens your cheese sauce. Look for flour with no lumps
• Unsalted butter: Sets the base for the roux. Choose quality for best results
• Ground beef: Adds delicious savoriness. Lean or medium ground beef works
• Onion: Provides aromatic flavor. Sweet yellow onions add depth
• Garlic: Boosts all the savory notes. Look for plump cloves
• Fine sea salt: Balances all other flavors
• Ground black pepper: Adds gentle heat and rounds out the dish
• Fresh parsley: Makes everything pop and gives a finishing fresh note

Instructions

Boil the Elbow Macaroni:

Cook elbow macaroni in a large pot of well salted water until just al dente. You want the noodles to be slightly firm since they will cook again in the oven. Drain thoroughly and set aside

Brown the Beef Mixture:

Heat olive oil in a large skillet on medium. Add chopped onions and slowly cook until they are soft and translucent about 5 to 7 minutes. Stir often so they do not brown. Next add the minced garlic and stir for about one minute to release the aroma. Mix in ground beef and cook until completely browned, breaking it apart until crumbly as it browns. Pour in the barbecue sauce, stir thoroughly, and let the mixture simmer for five minutes so the flavors come together. Remove from the stove and set aside

Prepare the Cheese Sauce:

Melt the unsalted butter in a medium saucepan over medium heat. Add flour and whisk briskly to make a smooth roux. Cook for one minute to remove any raw flour taste. Slowly pour in the whole milk, whisking constantly to avoid lumps. Continue stirring as the sauce heats and thickens until it fully coats the back of a spoon. Sprinkle in the salt and pepper then add cheddar cheese and half of the shredded mozzarella. Stir non stop until you have a glossy smooth cheese sauce

Combine Pasta with Cheese Sauce:

Put your drained elbow macaroni into the cheese sauce mixture. Toss gently to coat each noodle evenly. This step gives maximum cheesy goodness

Boil Lasagna Noodles:

Bring a large pot of salted water to a rolling boil. Slip your lasagna noodles in and boil until just al dente. They should be pliable but not soft. Carefully drain and lay flat on parchment to prevent sticking

Assemble the Lasagna Layers:

Lightly oil or grease a 23 by 33 centimeter baking dish. Spoon a layer of lasagna noodles to cover the bottom evenly. Spread half of the meat mixture on top. Then layer on half of your macaroni and cheese mixture and sprinkle the next layer with one third of the mozzarella cheese. Repeat with another layer of noodles, remaining meat mixture, and remaining mac and cheese. Top the final layer with lasagna noodles and finish with all remaining mozzarella cheese

Bake to Perfection:

Cover the dish tightly with foil and bake in a preheated 190 degree oven for twenty five minutes. Remove the foil and continue baking until the cheese on top is melted, golden and bubbling, about ten minutes

Rest and Garnish:

Let your lasagna rest for a few minutes outside the oven to help everything set. Slicing hot will give messy layers so a short rest helps get tidy slices. Chop fresh parsley and sprinkle it generously over the top before serving

My neighbor once doubled the recipe for our block cookout and hardly had leftovers. Friends call it both their go to potluck dish and best use of leftover BBQ meat. Whether for birthdays or just a Wednesday night, it gets rave reviews from even picky eaters.

Storage Tips

Once cool, slice and store pieces in airtight containers in the refrigerator up to three days. Make sure to press plastic wrap against the surface to keep it moist. For longer storage, wrap tightly and freeze up to two months. Thaw overnight in the fridge before reheating covered with foil.

Ingredient Substitutions

You can swap ground turkey or chicken for the beef if you like a lighter version. Smoked gouda or Monterey Jack also works wonderfully if you want to tweak the cheese profile. And gluten free lasagna noodles are perfect for sensitivities.

Serving Suggestions

Serve this with a crisp green salad and tangy vinaigrette to balance the richness. Or pair with roasted vegetables and buttery garlic bread for the full comfort food effect. Tiny scoops make excellent party appetizers too.

Cultural Context

This recipe is a real North American mashup — cozy mac and cheese, classic lasagna, and BBQ flavor all in one. It is a hit at potlucks or family dinners where everyone loves discovering the surprise inside and the gooey cheese always wins hearts.

Seasonal Adaptations

For summer add grilled corn cut straight off the cob. In fall a touch of roasted butternut squash or pumpkin puree gives sweetness. Short on cheese add a spoon of Greek yogurt into the sauce for extra creaminess.

Success Stories

My neighbor once doubled the recipe for our block cookout and hardly had leftovers. Friends call it both their go to potluck dish and best use of leftover BBQ meat. Whether for birthdays or just a Wednesday night, it gets rave reviews from even picky eaters.

Freezer Meal Conversion

Assemble the entire casserole in a disposable pan but do not bake. Wrap very tightly with foil and freeze up to two months. To bake from frozen go straight into a 180 degree oven with foil for thirty to forty minutes then uncover to brown the top.

This lasagna is equally perfect for celebrations or a comforting night in. For the best slice be sure to let it rest before serving and enjoy every gooey bite!

Recipe FAQs

→ How do I prevent the cheese sauce from clumping?

Gradually whisk warmed milk into the roux, stirring continuously until smooth and thick before adding cheese. This ensures a silky texture.

→ Can I substitute other meat for ground beef?

Yes, ground turkey or chicken may be used for a lighter option, or use plant-based crumbles for a vegetarian version.

→ How should leftovers be stored?

Allow to cool, then refrigerate in an airtight container for up to three days. Reheat thoroughly before serving.

→ Can I prepare this dish ahead of time?

You can assemble the layers up to one day ahead and bake just before serving. Add a few extra minutes to baking time if chilled.

→ Is it possible to freeze portions for later?

Yes, freeze cooled portions tightly wrapped for up to 2 months. Thaw overnight and reheat until hot and bubbly.