Instructions
Step 1: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
Step 2: Add diced onion and garlic to the skillet. Sauté for 2-3 minutes until softened.
Step 3: Add ground beef to the skillet, breaking it apart as it cooks. Season with smoked paprika, onion powder, salt, and pepper. Cook until browned and cooked through. Drain excess grease.
Step 4: Stir in heavy cream (or milk), ketchup, and mustard. Let simmer for 2-3 minutes.
Step 5: Add the cooked pasta and half of the shredded cheddar cheese. Stir until everything is coated and creamy.
Step 6: Top with remaining cheddar cheese and crispy bacon. Cover the skillet for 1-2 minutes to melt the cheese.
Step 7: Garnish with chopped pickles if desired, and serve hot!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce. Freezing is not recommended, as the cream sauce may separate when thawed.
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