Description

A one-skillet wonder that combines all the flavors of a bacon cheeseburger with hearty pasta for a quick, comforting dinner ready in about 30 minutes.

Ingredients

8 oz elbow macaroni or rotini pasta
1 lb ground beef (preferably lean)
6 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 cup shredded sharp cheddar cheese
4 oz cream cheese
Salt and pepper to taste
Chopped dill pickles for garnish (optional)

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Instructions

In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving 2 tbsp of bacon grease in the skillet.
Add ground beef and chopped onion to the skillet. Cook until beef is browned and onion is soft. Drain excess grease.
Stir in garlic, tomato paste, Dijon mustard, Worcestershire sauce, and beef broth. Mix well.
Add uncooked pasta, bring to a boil, then reduce heat to simmer. Cover and cook 12–15 minutes, until pasta is tender.
Stir in cream cheese and cheddar cheese until melted and creamy. Fold in cooked bacon.
Season with salt and pepper to taste. Garnish with chopped pickles and serve warm.

Notes

Use freshly shredded cheese for better melting and creaminess.
Adjust sauce thickness by adding more broth or simmering uncovered.
Customize with bell peppers, mushrooms, or hot sauce for variation.