Ingredients
- 5 ounces bacon, chopped
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 8 ounces dry macaroni pasta (or 8 ounces shell pasta)
- 1 tablespoon butter
- 1/4 cup plain yogurt
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon sesame seeds
- 1/2 cup French-fried onions
- 1 to 22 tomato, seeded and diced
- 1/4 cup pickles, finely chopped
- Barbecue sauce, to taste
How to Make
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Step 1: Over medium-high heat, fry the bacon until the fat renders and the bacon becomes crispy (transforming into bacon bits), about 8-10 minutes. Remove with a slotted spoon, set aside and let drain on a paper towel.
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Step 2: Using the bacon fat still in the pan, brown the ground beef. When meat is no longer pink, drain and then add salt, pepper, garlic powder & Worcestershire sauce. Cook for 2-3 more minutes, or until beef is cooked to your liking. I like making it kind of crispy, so I cook longer. Set aside and keep warm.
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Step 3: In a large saucepan, cook your pasta according to package directions. Al dente is best as you don't want the mac & cheese mushy. Once pasta is done, drain but do not rinse.
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Step 4: Return the warm pasta to the saucepan, and immediately add the butter, yogurt, and cheese. Stir until everything is well-melted, then fold in the reserved ground beef.
We hope you enjoy this recipe!
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