- 250g elbow macaroni pasta
- 450g lean ground beef
- 6 strips bacon cooked and cut into pieces
- 1 ½ cup beef broth ½ teaspoon Worcestershire sauce
- 3 tablespoons ketchup
- 2 tablespoons cornstarch may use less
- 100g shredded cheddar
- 200g ounces shredded mozzarella cheese
Step 1 – Cook the bacon first, preferable cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.
Step 2 – Cook your macaroni according to directions on the pack, then drain.
Step 3 – While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off.
Step 4 – Measure the beef broth, Worcestershire sauce, ketchup, and corn starch into a small bowl or measuring jug and mix well to combine the cornstarch.
Step 5 – Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce.
Step 6 – Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth.
Step 7 – Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture.
Step 8 – Cover and cook on very low heat until cheese has melted, about 2-3 minutes.