Equipment Needed
- Large pot for boiling pasta
- Large skillet for cooking bacon and beef
- Mixing bowl
- Casserole dish
- Whisk
- Spoon or spatula
Step-by-Step Instructions
To start, I bring a large pot of salted water to a boil and add the elbow macaroni. Once they’re cooking, I like to check them a bit sooner than the package directions suggest—about a minute or two early—to ensure they remain al dente. I’ve found that overcooked pasta in a casserole can lead to a mushy result, and we definitely want our mac to retain some bite.
While my pasta cooks, I move to the bacon. I fry the chopped bacon in a large skillet over medium heat, savoring that crispy aroma wafting through my kitchen. After about 5-7 minutes, once the bacon’s nice and crispy, I remove it with a slotted spoon, letting it drain on paper towels. In that same skillet, I then sauté diced onions and minced garlic in the leftover bacon fat for extra flavor. This step is always a game-changer—don’t skip it! You’ll want that savory goodness infused into your dish.
Once the onions are translucent, I toss in the ground beef and cook until browned, seasoning it with salt and pepper. This part is important; I like to break up the meat into small crumbles so every bite has that delicious cheeseburger flavor. After draining off some of the fat, I mix in the Worcestershire sauce and mustard powder for depth before adding the cooked pasta into the skillet. (See the next page below to continue…)