Ingredients:
- 8 ounces elbow macaroni
- 6 slices bacon, chopped
- 1 pound ground beef
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup pickles, diced (optional)
- 1/4 cup green onions, sliced (for garnish)
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add ground beef, onion, and garlic. Cook until the beef is browned and the onions are translucent. Drain excess fat.
- Reduce heat to low and stir in the milk, Dijon mustard, Worcestershire sauce, and cooked macaroni.
- Gradually add in the cheddar cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Stir in the crispy bacon and pickles (if using) for extra flavor.
- Serve warm, garnished with sliced green onions.
Kcal: 550 kcal | Servings: 4 servings
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