This is a great 30-minute meal — and it’s better than from a box.
Ingredients:
8 ounces bacon, chopped
1 pound ground beef
1 cup chopped red onion
12 ounces elbow macaroni (3 cups)
3 ½ cups water
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 teaspoons yellow mustard
½ teaspoon black pepper
¾ cup half-and-half or whole milk
2 cups shredded cheese (8 ounces)
6 slices American cheese, torn into smaller pieces
*Optional toppers: ketchup, yellow mustard, chopped dill pickles, shredded cheese, halved cherry tomatoes and sliced red onion
Directions:
1. In a 6-quart pot, cook bacon over medium until browned, stirring occasionally. Drain on paper towels. Reserve bacon drippings in pot.
2. Add beef and chopped inion to pot. Cook over medium until beef is browned; drain off fat. Stir in 3 ½ cups water, the Worcestershire sauce, ketchup, mustard and pepper; bring to boil.
3. Add macaroni. Return to boiling; reduce heat. Simmer covered, stirring occasionally, until macaroni is tender (7 to 9 minutes).
4. Gradually stir in half-and-half and cheeses, alternating between ¼ cup cream and a handful of the cheese at a time. Stir until cheeses are melted. Stir in the cooked bacon and serve with toppers, if desired.
