Ingredients

The following ingredients have 6 Servings
  • 8 oz gluten free elbow macaroni pasta (226g)
  • 1 lb lean ground beef (453g)
  • 6 pieces bacon strips (cooked and cut into)
  • 1.5 cups gluten free beef broth (355mls)
  • 1/2 tsp gluten free Worcestershire sauce
  • 3 tbsp ketchup
  • 2 tbsp cornstarch
  • 1 cup shredded cheddar cheese, or vegan cheese (113g,)
  • 1/2 cup shredded mozzarella cheese, or vegan cheese (56g)

Instruction

  • Please watch my short recipe video before you start! It’s right below the directions.
  • Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it's crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.
  • Cook your gluten free macaroni according to directions on the pack, then drain.
  • While the macaroni is cooking, brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor.
  • Measure the beef broth,Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch.
  • Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine ground beef, pasta, bacon, and sauce.
  • Cook on a medium heat until the sauce bubbles and thickens. If it's too thick for you, thin it out with a little more beef broth.
  • Sprinkle shredded cheese over the top of the skillet cheeseburger mixture.
  • Cover and cook on low heat until cheese has melted, about 2-3 minutes.
  • serve hot.