Bacon Cheeseburger Macaroni
6 slices bacon, chopped into bite-sized pieces
8 ounces elbow macaroni
1 lb ground beef
1 1/2 cups beef broth
8 ounce can tomato sauce
2 tablespoons dijon mustard
1 teaspoon Worcestershire
1 tablespoon cornstarch
salt and pepper, to taste
2 cups GO VEGGIE Cheddar Shreds (or any shredded cheddar cheese)
In a large skillet, cook bacon until your preferred doneness.
Remove bacon and grease from skillet and set aside.
While the bacon is cooking, bring a pot of water to boil. Add macaroni and cook according to package instructions. Drain and rinse with cold water once cooked.
In the same skillet you cooked the bacon, cook the ground beef until cooked through, breaking it apart into pieces as it cooks.
In a medium bowl, combine beef broth, tomato sauce, dijon, and Worcestershire, and whisk to combine.
Take 1/4 cup of this liquid mixture and transfer it to a small bowl. Add cornstarch to the small bowl and whisk until smooth. This will ensure the cornstarch does not get chunky in the bigger bowl of liquid.
Add cornstarch mixture to liquid and stir well to combine.
Add pasta and liquid to skillet with the beef, and stir well to combine.
Heat over medium-low heat, stirring often. The mixture will thicken up in about 2-3 minutes.
Once thickened, add the bacon and cheese and stir to combine.
Cover the skillet for 1-2 minutes to melt the cheese.
Season with salt and pepper.
Recipe by: Greens & Chocolate