Directions
- Cook the bacon first—oven-baked on a sheet pan until crispy is ideal, but any method works. Drain on paper towels and cut or break into small pieces. Set aside.
- Cook macaroni according to package directions, then drain.
- While the pasta is cooking, brown the ground beef in a large skillet until fully cooked. Drain excess fat if needed, keeping a little for flavor.
- In a small bowl or measuring cup, whisk together beef broth, Worcestershire sauce, ketchup, and cornstarch until smooth.
- Add cooked pasta to the skillet along with the beef broth mixture. Stir to combine the beef, pasta, bacon, and sauce evenly.
- Cook over medium heat until the sauce bubbles and thickens. If too thick, add a little more beef broth.
- Sprinkle shredded cheddar and mozzarella cheeses over the top. Cover and cook on very low heat until the cheese melts, about 2–3 minutes.
- Serve hot and enjoy!
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Swap elbow macaroni for penne or rotini for a slightly different texture.
- Use cooked ground turkey or chicken for a lighter version.
- Add diced onions, bell peppers, or pickles for extra flavor.
- Substitute cheddar or mozzarella with your favorite cheese blends.
Serving Suggestions
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