# Components:
→ Pasta
01 - 12 oz short pasta (penne, rotini, or macaroni)
→ Meats
02 - 8 oz thick-cut bacon, diced
03 - 1 lb ground beef (80/20 fat ratio recommended)
→ Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved or canned diced tomatoes, drained
07 - 1/4 cup dill pickles, chopped
→ Sauce
08 - 2 cups whole milk
09 - 2 tbsp all-purpose flour
10 - 2 tbsp unsalted butter
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup ketchup
14 - 2 tbsp yellow mustard
15 - 2 tbsp Worcestershire sauce
16 - 1/2 tsp smoked paprika
17 - Salt and freshly ground black pepper, to taste
→ Topping
18 - 1/2 cup shredded cheddar cheese
19 - 2 tbsp chopped fresh chives or green onions (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Cook diced bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and reserve bacon fat in pan.
04 - Add ground beef to the skillet with bacon fat. Cook, breaking up meat, until browned, about 5 minutes. Drain excess fat if needed.
05 - Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
06 - Mix in cherry tomatoes, then stir in ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Cook 2 minutes to blend flavors.
07 - In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cook until slightly thickened, about 3 minutes. Remove from heat and stir in cheddar and mozzarella cheeses until smooth.
08 - In a large bowl, combine cooked pasta, meat mixture, chopped pickles, most of the bacon (reserve some for topping), and cheese sauce. Mix thoroughly.
09 - Pour mixture into prepared baking dish. Evenly sprinkle with remaining cheddar cheese and reserved bacon.
10 - Bake uncovered for 20 minutes or until golden and bubbly on top.
11 - Remove from oven and let rest for 5 minutes. Garnish with chopped chives or green onions if desired. Serve warm.
