Some recipes are born from nostalgia; others are born from pure indulgence—and this one is both. My Ooey Gooey BBQ Bacon Mac & Cheese Lasagna combines two of the world’s most comforting dishes into one irresistible bake. Imagine layers of creamy mac and cheese, smoky BBQ beef, crispy bacon, and soft lasagna noodles—all bubbling together under a golden cheese crust.
This is the kind of dish that turns an ordinary dinner into a celebration. Whether you’re feeding family, hosting game night, or just craving something over-the-top and soul-satisfying, this lasagna has your name all over it.
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Why You’ll Love This Recipe
- Layers of flavor: Smoky, cheesy, sweet, and savory all in one bite.
- A true crowd-pleaser: Great for potlucks, parties, or cozy family nights.
- Familiar yet surprising: Combines two comfort classics—BBQ and mac & cheese—into one showstopping meal.
- Make-ahead friendly: It reheats beautifully and tastes even better the next day!
What Makes This Dish Special
I first made this for a weekend potluck, and let’s just say it didn’t last more than ten minutes on the table. The mix of barbecue-sauced beef, gooey cheese, and crispy bacon sandwiched between pasta layers is downright addictive. Every forkful brings that stretchy cheese pull we all love, and the smoky aroma while it bakes? Unreal.
This recipe is my love letter to Southern BBQ and Italian comfort food—a fusion that feels both nostalgic and new.
Ingredients
🧀 Pasta
- 190 g elbow macaroni
- 8 lasagna noodles
🍖 Meat & Sauce
- 450 g ground beef
- 30 ml olive oil
- 240 ml barbecue sauce (choose your favorite smoky-sweet blend)
- 1 onion, chopped
- 3 garlic cloves, minced
🧈 Cheese & Dairy
- 200 g shredded cheddar cheese
- 200 g shredded mozzarella cheese (divided)
- 240 ml whole milk
- 43 g unsalted butter
- 16 g all-purpose flour
🌿 Seasoning & Garnish
- 5 g fine sea salt
- 1 g ground black pepper
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
- Large pot
- Skillet
- Saucepan
- Whisk
- Colander
- 9×13 inch (23×33 cm) baking dish
- Aluminum foil
How to Make Ooey Gooey BBQ Bacon Mac & Cheese Lasagna
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook your elbow macaroni until just al dente. Drain and set aside.
Step 2: Build the BBQ Meat Layer
In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add garlic and cook for 1 minute. Stir in ground beef, breaking it up as it cooks. Once browned, pour in barbecue sauce and mix well. Let it simmer for 5 minutes, then remove from heat.
Step 3: Make the Cheesy Mac Sauce
In a separate saucepan, melt butter over medium heat. Stir in flour to create a smooth roux and cook for 1 minute. Gradually whisk in the milk until creamy. Once the sauce thickens, add salt, pepper, cheddar, and half of the mozzarella. Stir until smooth and velvety, then fold in the cooked macaroni until well coated.
Step 4: Cook the Lasagna Noodles
Boil lasagna noodles until al dente, then drain and lay them flat on a baking sheet so they don’t stick together.
Step 5: Layer the Lasagna
Lightly grease your baking dish. Layer noodles on the bottom, then add half the BBQ beef, half the mac and cheese, and a sprinkle of mozzarella. Repeat the layers, ending with a generous blanket of mozzarella on top.
Step 6: Bake to Gooey Perfection
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until the top is golden and bubbling.
Step 7: Rest & Serve
Let the lasagna rest for 10 minutes before slicing (this keeps the layers neat!). Garnish with fresh parsley and serve warm.
Ingredient Swaps & Additions
- Meat: Use ground turkey, chicken, or a plant-based alternative.
- Cheese: Swap in smoked gouda, pepper jack, or Monterey Jack for a twist.
- BBQ Sauce: Make your own by mixing ketchup, Worcestershire sauce, brown sugar, and smoked paprika.
- Pasta: Use gluten-free noodles or whole wheat for a hearty upgrade.
Serving Suggestions
This lasagna stands tall on its own, but you can round out your meal with:
- A crisp apple slaw or tangy coleslaw
- Garlic bread for soaking up cheesy sauce
- Roasted broccoli or green beans for balance
Tips for the Perfect Slice
- Shred your own cheese—it melts better than pre-packaged.
- Let it rest before slicing; patience = perfect layers.
- Taste your BBQ sauce first to adjust sweetness or smokiness to your liking.
- Double the recipe for a crowd—it disappears fast!
Storage Instructions
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Freeze individual portions for up to 2 months.
- Reheat covered in the oven at 350°F (175°C) until hot and gooey again.
Frequently Asked Questions
What cheeses work best for this recipe?
Sharp cheddar and mozzarella are my go-to for that classic flavor and stretch. You can mix in gouda or Monterey Jack for a creamier twist.
Can I make it ahead?
Yes! Assemble it up to a day early, cover tightly, and refrigerate. Bake when ready to serve.
Can I skip the lasagna noodles and make this as a casserole?
Definitely. Just layer the BBQ meat and mac & cheese in a deep dish and bake the same way!
How do I keep the noodles from sticking?
After boiling, lay them flat on a lightly oiled surface or baking sheet.
General Info
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Servings: 8
Difficulty: Intermediate
Cuisine: American Comfort Food
Nutrition (Per Serving)
(Approximate values)
Calories: 620
Protein: 30g
Carbs: 45g
Fat: 35g
Saturated Fat: 18g
Sodium: 870mg
Sugar: 8g
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