Description
Savor the rich flavors of this Bacon Cheeseburger Pasta, featuring tender elbow macaroni, crispy bacon, and seasoned ground beef enveloped in a creamy cheese sauce. It’s a comforting and delicious dish perfect for weeknight dinners!
Ingredients
Scale
- 8 ounces of elbow macaroni
- 4 slices of bacon, chopped
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- In a large pot, bring salted water to a boil over high heat.
- Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, usually about 7-8 minutes.
- Once cooked, drain the pasta in a colander and set aside. Do not rinse the pasta, as you want the starch to help the sauce adhere later.
- In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, use a slotted spoon to remove it from the skillet and place it on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon grease in the skillet.
- In the same skillet, add the ground beef and cook over medium-high heat. Break the meat apart with a spatula as it cooks, about 5-6 minutes, or until browned and no longer pink.
- Add the diced onion to the skillet with the beef and cook for an additional 3-4 minutes, or until the onion is translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Season the beef mixture with salt, black pepper, smoked paprika, and Worcestershire sauce. Stir well to combine all the flavors.
- Pour in the beef broth and bring the mixture to a simmer. Allow it to cook for about 2-3 minutes to reduce slightly.
- Reduce the heat to medium-low and stir in the heavy cream. Mix well until the sauce is smooth and creamy.
- Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is creamy. This should take about 2-3 minutes.
- Once the cheddar is melted, add the mozzarella cheese and stir until it is also melted and incorporated into the sauce.
- Carefully add the drained elbow macaroni to the cheese sauce in the skillet. Stir gently to coat the pasta evenly with the sauce.
- Fold in the crispy bacon pieces, reserving a few for garnish if desired. Mix until the bacon is evenly distributed throughout the pasta.
- Allow the pasta to cook in the sauce for an additional 2-3 minutes over low heat, stirring occasionally. This will help the pasta absorb some of the sauce and enhance the flavors.
- Once the pasta is heated through and well combined, remove the skillet from the heat.
- Serve the bacon cheeseburger pasta in bowls or on plates, garnishing with the reserved bacon pieces and a sprinkle of chopped fresh parsley for a pop of color.
- For an extra touch, you can add additional shredded cheese on top and place it under the broiler for a minute to melt and brown slightly.
- Enjoy your delicious bacon cheeseburger pasta warm, and feel free to pair it with a side salad or garlic bread for a complete meal!
Notes
- If you have leftovers, allow the pasta to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- To reheat, simply warm it in a skillet over medium heat, adding a splash of milk or broth to loosen the sauce if necessary. Stir until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes