Ingredients

The following ingredients have 4 Servings
  • 8 ounces macaroni noodles
  • 6 slices bacon (coarsely chopped)
  • 1 pound ground beef (I use 90% lean)
  • 1/2 cup onion (finely chopped)
  • 16 ounces tomato sauce (canned)
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 3 cups shredded cheddar cheese (divided use)
  • salt and pepper to taste
  • 1 tablespoon chopped parsley
  • assorted toppings such as pickles, tomatoes and shredded lettuce
  • cooking spray

Instruction

  • Preheat the oven to 375 degrees F. Coat an 8 inch or 2 quart baking dish with cooking spray.
  • Cook macaroni in salted water according to package directions.
  • Place the bacon in a large pan over medium high heat. Cook for 5-6 minutes or until bacon is browned and crisp.
  • Remove bacon from the pan and set aside. 
  • Drain off most of the bacon fat, leaving 2 teaspoons remaining in the pan.
  • Add the ground beef to the pan and season generously with salt and pepper to taste.
  • Cook, breaking up the meat with a spatula into small pieces, until browned. This should take 4-5 minutes.
  • Add the onion and cook for an additional 4-5 minutes, or until onion has softened.
  • Add the tomato sauce, ketchup, mustard and half of the bacon to the pan. Stir to coat the ground beef with the sauce.
  • Drain the macaroni and add it to the pan with the beef mixture.
  • Add half the cheddar cheese to the pan with the pasta; stir until everything is combined and cheese is melted.
  • Pour the pasta mixture into the prepared dish. Top with the remaining cheese.
  • Bake for 15 minutes or until cheese is melted and casserole is bubbly.
  • Top with reserved bacon and parsley, as well as other toppings such as diced tomatoes, shredded lettuce and chopped pickles.
  • Let stand 5 minutes, then serve.