Loaded Bacon Cheeseburger Pasta (Printable Version)

Comforting pasta tossed in creamy cheese sauce with bacon and seasoned ground beef for hearty flavor.

# Everything You’ll Need:

→ Pasta

01 - 8 ounces penne, rotini, or elbow macaroni

→ Meat and Bacon

02 - 6 slices bacon, chopped
03 - 1 pound ground beef

→ Vegetables and Aromatics

04 - 1 small onion, diced
05 - 2 cloves garlic, minced

→ Seasonings and Sauces

06 - 1 teaspoon Worcestershire sauce
07 - 1 teaspoon mustard (yellow or Dijon)
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup ketchup

→ Dairy and Cheese

12 - 1 cup heavy cream or whole milk
13 - 2 cups shredded cheddar cheese
14 - 1/4 cup cream cheese

→ Miscellaneous

15 - 1 (14.5-ounce) can diced tomatoes, drained
16 - 1/2 cup beef broth
17 - 1/4 cup chopped pickles (optional, for garnish)
18 - Fresh parsley, chopped (optional, for garnish)

# Steps to Cook:

01 - Cook pasta in boiling water according to package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and keep bacon grease in the pan.
03 - Add ground beef and diced onion to the skillet. Cook until beef is browned and onion is softened, about 5 to 7 minutes. Drain excess fat.
04 - Stir in minced garlic, Worcestershire sauce, mustard, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes, beef broth, ketchup, and heavy cream. Stir thoroughly and bring to a simmer over medium-low heat.
06 - Lower heat and stir in shredded cheddar cheese and cream cheese until fully melted and smooth.
07 - Add cooked pasta to the skillet and toss until evenly coated with the cheese sauce.
08 - Sprinkle crispy bacon over the pasta and stir gently to combine. Garnish with chopped pickles and fresh parsley if desired. Serve immediately.

# Extra Suggestions:

01 - For added cheesiness, sprinkle extra shredded cheddar on top before serving.
02 - Store leftovers in an airtight container refrigerated up to 3 days; reheat with a splash of milk for creaminess.
03 - Short pasta shapes like penne, rotini, or elbow macaroni are ideal for holding the sauce.

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