Ingredients

The following ingredients have 8 Servings
  • 1 pound large shells pasta
  • 8 ounces uncooked bacon
  • 1 pound lean ground beef
  • 1 small yellow onion (diced)
  • 2 tablespoons ketchup
  • 2 teaspoons prepared yellow mustard
  • 1 cup beef broth
  • 1 tablespoon corn starch
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups cheddar cheese (shredded (6 ounces))

Instruction

  • Cook the large shell pasta according to the directions on the bag and drain (do not rinse).
  • Add the bacon to a cast iron skillet, cook until crisp and remove from the pan.
  • Crumble the bacon into small bits.
  • Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  • Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  • Remove the beef (you can leave the fat) and add the onions.
  • Let brown for 1 minute before stirring, then let brown for another 1 minute before stirring again.
  • Add the beef back into the pan.
  • In a small cup mix the beef broth and the cornstarch until it is dissolved.
  • Add the ketchup, mustard, beef broth mixture, salt, and black pepper into the pan.
  • Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  • Add the pasta back to the pan and mix together gently.
  • Add the bacon crumbles back into the pan.
  • Turn off the heat, add in the cheddar cheese and stir until melted.
  • Serve immediately.