- 8oz elbow macaroni pasta
- 1lb lean ground beef
- 6 bacon strips, cooked and cut into pieces
- 1.5 cup beef broth
- 1/2 teaspoons Worcestershire sauce
- 3 tablespoons ketchup
- 1-2 tablespoons cornstarch
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup (2 oz) shredded mozzarella cheese
- Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.
- Cook your macaroni according to directions on the pack, then drain.
- While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor.
- Measure the beef broth,Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch.
- Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce.
- Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth.
- Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture.
- Cover and cook on very low heat until cheese has melted, about 2-3 minutes.
- serve hot