# 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 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 the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook bacon until crispy. Remove with slotted spoon and set aside, leaving some bacon fat in the pan.
04 - Add ground beef to skillet. Cook until browned, breaking up with a spoon, about 5 minutes. Drain excess fat if necessary.
05 - Add chopped onion to beef and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds.
06 - Stir in tomatoes and cook for 2 minutes. Add ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well.
07 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in cheddar and mozzarella until melted and 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 - Transfer mixture to prepared baking dish. Sprinkle with remaining cheddar and reserved bacon. Bake for 20 minutes, or until top is golden and bubbly.
10 - Remove from oven, let rest for 5 minutes, then garnish with chives or green onions if desired. Serve hot.
