🍴Servings: 4 🍽️Pre: 10 mins 🥓Cook: 50 mins
🥓INGREDIENTS:
- 4 slices bacon, chopped
- 1/2 red onion, diced
- 1 to 1 1/2 jalapenos, diced
- 2 cloves garlic, minced
- 1/2 pound ground chuck
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tablespoon tomato paste
- 6 ounces elbow macaroni
- 1 3/4 cups beef broth
- 1 tablespoon grainy mustard
- A few dashes Worcestershire sauce
- 1 cup grated Cheddar
- 1 tablespoon chopped fresh parsley
- 2 tablespoons pickled jalapenos, optional
🍳INSTRUCTIONS:
Step 1：
Heat a large skillet over medium heat. When the skillet is hot, add the bacon and fry until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Pour all but 2 tablespoons of the bacon grease from the skillet into bacon grease saver and return to the heat.
Step 2：
Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds.
Step 3：
Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve.
