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Bacon Cheeseburger Mac

Serves: 5-6

Bacon cheeseburger sausage + macaroni & cheese = the ultimate summer potluck dish.


  • 1 14-16oz bag pasta of choice
  • 2-3 Bacon Cheeseburger sausages
  • 1 tablespoon olive oil
  • 1 1/2 cups whole milk
  • 1 cup beef bone broth (more if desired)
  • 2 tablespoons cornstarch
  • 1 1/2 cups grated white Irish cheddar cheese (or more if desired)
  • 1 1/2 – 2 cups cherry tomatoes, sliced into 1/4″ rounds
  • Salt & pepper, to taste


  1. Boil the pasta until al dente. Drain and set aside.
  2. While the pasta is boiling, heat a large high sided skillet on medium high heat. Add olive oil to the pan then remove the casings from the sausage and add the sausage to the pan. Use a spatula to break the sausage up into large chunks and allow it to brown, turning occasionally. 
  3. Once the outside of the sausage is browned (and you still see a bit of pink), add broth to the pan and use a spatula to loosen the sausage and fried bits. Then, add the milk and the cornstarch and stir to fully incorporate. Once mixture comes to a bubble, add in the tomato rounds and reduce heat to medium. Cover and allow the sauce to simmer for 2-3 minutes. 
  4. Stir the noodles into the sauce and then add in the grated cheddar cheese; stir to fully incorporate. (If more liquid is needed at this point for sauciness, add another ¼ cup of broth at a time until desired consistency.) Reduce heat to medium low, cover, and allow to cook for another 2-3 minutes, stirring occasionally. Add salt and pepper to taste, and serve immediately with additional grated cheddar (if desired).