Ingredients
• 8 oz elbow macaroni or penne (or gluten-free pasta)
• 1 tbsp olive oil
• 6 strips bacon, cooked and crumbled (reserve 1 tsp fat for sautéing)
• ½ cup diced yellow onion
• 1 lb (450g) ground beef
• ½ cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp mayonnaise
• 1 tbsp sweet pickle relish
• 1 tsp white vinegar
• ½ tsp garlic powder
• Salt & pepper to taste
• 1 ½ cups shredded cheddar cheese (divided)
• ½ cup chopped dill pickles
• Optional: lettuce (add just before serving)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and reserved bacon fat over medium heat. Sauté onion 4–5 minutes until soft.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in ketchup, mustard, mayonnaise, relish, vinegar, garlic powder, salt, and pepper. Simmer 3–4 minutes.
- Reduce heat to low. Stir in cooked pasta, 1 cup cheddar, and crumbled bacon. Toss gently until well coated.
- Remove from heat. Fold in chopped pickles.
- Top with remaining ½ cup cheese and serve hot.
- Optional: Add shredded lettuce just before serving for crunch!
✨ Serve with extra pickles on the side and a cold soda for the ultimate comfort meal!
💡 Make it creamy: Stir in 2 tbsp cream cheese or sour cream at the end.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 6 , Calories : 480 , Net Carbs: 36g , Fats: 24g , Protein: 30g