1 pound ground beef 1/2 pound bacon, chopped 1 small onion, diced 2 cloves garlic, minced 1 can (10.5 oz) cream of mushroom soup 1/2 cup sour cream 1 tablespoon ketchup 1 tablespoon mustard 1 teaspoon Worcestershire sauce 2 cups shredded cheddar cheese 3 cups cooked elbow macaroni or any short pasta Salt and black pepper to taste Chopped pickles and green onions for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. 2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the skillet. 3. Add diced onion and cook for 2 minutes, then add ground beef and garlic. Cook until the beef is browned and no longer pink. Drain excess grease. 4. Stir in cream of mushroom soup, sour cream, ketchup, mustard, Worcestershire sauce, salt, and pepper. Mix until well combined. 5. Add cooked pasta and half of the shredded cheese. Stir to combine everything evenly. 6. Pour the mixture into the prepared baking dish. Top with the remaining cheese and cooked bacon. 7. Bake for 20–25 minutes, until hot and bubbly and the cheese is melted. 8. Let rest for a few minutes before serving. Top with chopped pickles and green onions if desired.
Pro tip: Use leftover hamburger buns, toasted and crumbled, as a crunchy topping for added texture.
