The easiest beefy macaroni & cheese ever!  Dress up this simple supper with a cheerful Temp-Tations bakeware dish–and we’re giving away the set with this dish!

What’s better to come home to than a piping-hot casserole of macaroni & cheese?

This is made even more special by adding ground beef and bacon.  It’s no wonder this is a #1 comfort food.

Make it in a jiffy

The recipe is very easy to prepare.  It takes advantage of convenience ingredients to make the prep speedy but there’s no loss of flavor.  Evaporated milk adds creaminess without a ton of fat–there’s already plenty of THAT in here–so this is not a diet dish!

Of course the canned cheese soup and evaporated milk may be substituted for your own homemade cheese sauce!  I’m kind of into quick these days so I’ll often “cheat” a bit and use a quickie convenience product.  However, I refuse to sacrifice taste for convenience and this cheese soup isn’t bad tasting at all.

Cobalt Blue Floral Lace Pie Plate

Like the dish it’s cooked in?  So do I!!!  In fact, this is one of my favorite sets of Temp-Tations bakeware.  It’s a 5-piece set which included what you see–they call it a pie plate but I often use it for casseroles.  Also included in the set are 4 mini pie plates.  You can see them in my Loaded Shepherd’s Pie post. I find the mini pie plates one of the most useful dishes I have as they are perfect for individual portions (like the shepherd’s pie.) Annnndddd…

WE ARE GIVING AWAY THIS SET!  You will have your choice of available colors in the available patterns–Floral Lace (mine is cobalt blue, shown), Old World or Polka Dot. Enter below using the Rafflecopter app!  Please make sure to read the Terms & Conditions.  Contest open to continental US residents only. And remember, even if you’ve liked my FB page and followed me before the contest, you are STILL entitled to those entry points!!

Bake Sets in 3 available patterns

Easy Beefy Bacon Mac & Cheese

• 8 oz elbow macaroni
• 1/2 lb lean ground beef
• 6 slices crisp-cooked bacon, diced
• 2 cups shredded cheddar cheese
• 1 can (10.75 oz) cheddar cheese soup
• 1 can (12 oz) evaporated milk*
• 1 tsp salt
• 1/2 tsp pepper
• Optional Add-ins:
• green chilis
• jalapeno peppers
• drained diced tomatoes
• diced bell peppers
• diced chipoltes in adobo
• peas or any green veggie
• sauteed onion or instant onion flakes

*I used the entire can of evaporated milk because I prefer this on the saucy side.  If you like it less saucy, begin by adding only 6 oz, adding only enough to make the sauce as thick as you like it.


Prepare elbow macaroni as per package directions.  Drain and rinse with cold water.  Set aside.  For instructions on cooking pasta in a rice cooker (no draining necessary), please see, “Cooking Pasta in a Rice Cooker.“


Preheat oven to 350 degrees F.


Brown ground beef in a deep heavy skillet or saute pan. Drain excess fat.  Add bacon, salt and pepper (and any add-ins if you are using).  Stir well.


Add condensed soup to ground beef mixture.  Gradually stir in enough evaporated milk (I used entire can) until the sauce is the consistency that you desire.  Add 1 1/2 cups of the shredded cheddar.


Add drained elbows and stir well to combine.


Turn into a 1.5-2-quart baking pan.  Top with remaining shredded cheddar (you can certainly use more cheese if you want!).


Bake at 350 degrees F for 30-45 minutes, or until casserole is bubbly around the sides of the pan and cheese is beginning to brown.


Serves 4-6

Perfect for a cold night!

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