📝 Ingredients
12 oz elbow macaroni (or your fave pasta)
1 lb ground beef
1 tbsp olive oil
3 cloves garlic, minced
2 cups heavy cream
1 cup milk
2 cups shredded cheddar cheese
Optional Add-ins:
6 strips of bacon, cooked and crumbled
1 small onion, finely diced
1 tsp mustard (for that burger vibe)
1 tbsp ketchup or tomato paste
Salt & pepper to taste
Chopped parsley or green onions for garnish
👨🍳 Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Drain and set aside.
Cook the bacon (if using)
In a large skillet, cook bacon until crispy.
Remove and crumble. Set aside. Discard most of the bacon grease, keeping about 1 tbsp for flavor.
Cook the beef
In the same skillet, heat olive oil over medium heat.
Add ground beef and cook until browned. Drain excess fat.
(Optional: add diced onion and cook until softened.)
Stir in minced garlic and cook for 1 minute.
Build the sauce
Reduce heat to medium-low.
Stir in heavy cream and milk. Let it warm up, but don’t boil.
Add mustard and ketchup/tomato paste if using — this gives it a burger-like depth.
Gradually stir in cheddar cheese until melted and smooth.
Season with salt and pepper to taste.
Combine it all
Add the cooked pasta to the sauce and toss until fully coated.
Stir in crumbled bacon.
Garnish and serve
Sprinkle extra cheese, parsley, or green onions on top.
Serve hot and enjoy that melty, cheesy, burger-y goodness!
🔁 Pro Tip
This reheats like a dream. Just add a splash of milk when warming up to bring back the creaminess!
Let me know if you want a spicier version, a one-pot version, or if you’re cooking for a crowd — I can tweak it!