# Components:
→ Pasta
01 - 12 oz short pasta (penne, rotini, macaroni)
→ Meats
02 - 8 oz thick-cut bacon, diced
03 - 1 lb ground beef (80/20 fat ratio)
→ Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved (or canned diced, drained)
07 - 1/4 cup dill pickles, chopped
→ Sauce
08 - 2 cups whole milk
09 - 2 tbsp all-purpose flour
10 - 2 tbsp unsalted butter
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup ketchup
14 - 2 tbsp yellow mustard
15 - 2 tbsp Worcestershire sauce
16 - 1/2 tsp smoked paprika
17 - Salt and freshly ground black pepper, to taste
→ Topping
18 - 1/2 cup shredded cheddar cheese
19 - 2 tbsp chopped fresh chives or green onions (optional)
# Method:
01 - Heat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook bacon until crispy. Remove with slotted spoon, reserving fat in pan.
04 - Add ground beef to skillet, cook until browned, breaking apart, about 5 minutes. Drain excess fat if needed.
05 - Add chopped onion to beef; cook 2–3 minutes until softened. Stir in garlic, cook 30 seconds more.
06 - Stir in tomatoes, cook 2 minutes. Incorporate ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper; mix thoroughly.
07 - Melt butter in saucepan over medium heat. Whisk in flour, cook 1 minute. Gradually whisk in milk and cook, stirring, until slightly thickened, about 3 minutes.
08 - Remove sauce from heat; stir in cheddar and mozzarella until smooth and melted.
09 - In a large bowl, mix cooked pasta, meat mixture, chopped pickles, most of the bacon, and cheese sauce.
10 - Pour mixture into prepared baking dish. Sprinkle with remaining cheddar cheese and reserved bacon.
11 - Bake uncovered for 20 minutes or until golden and bubbly on top.
12 - Allow to rest for 5 minutes out of the oven. Garnish with chives or green onions if desired. Serve warm.
