Ingredients
- Pasta: 8 oz (225g) elbow macaroni or cavatappi pasta
- Ground Beef: 1 lb (450g) lean ground beef
- Bacon: 6 slices of thick-cut bacon, diced and cooked until crispy
- Cheese: 2 cups freshly shredded sharp cheddar cheese (plus extra for topping)
- Dairy: 1.5 cups heavy cream (or whole milk) and 2 tbsp unsalted butter
- Aromatics & Seasonings: 1 small yellow onion (finely diced), 3 cloves garlic (minced), 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Crisp the Bacon: In a large, heavy-bottomed cast iron skillet over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the rendered bacon grease in the skillet.
- Brown the Beef: Add the diced onion to the skillet with the bacon grease and sauté for 3 minutes until translucent. Add the ground beef, minced garlic, salt, black pepper, smoked paprika, and garlic powder. Cook until the beef is thoroughly browned and fully cooked through, draining any excess grease if necessary.
- Build the Sauce: Lower the heat to medium-low. Pour in the heavy cream and butter, stirring to combine with the beef mixture. Allow it to simmer gently for 2 minutes.
- Melt the Cheese: Gradually stir in the freshly shredded sharp cheddar cheese, stirring continuously until the sauce is completely smooth, rich, and melted.
- Combine Everything: Add the cooked elbow macaroni and half of the crispy bacon bits directly into the skillet with the cheese sauce. Toss everything together until the pasta is evenly coated and hot.
- Garnish and Serve: Top the macaroni in the skillet with the remaining crispy bacon bits and an extra sprinkle of cheddar cheese. Serve warm straight from the cast iron skillet.