# Components:
→ Pasta
01 - 12 oz short pasta (penne, rotini, or macaroni)
→ Meats
02 - 8 oz thick-cut bacon, diced
03 - 1 lb ground beef (80/20)
→ Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup cherry tomatoes, halved or canned diced tomatoes, 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)
# Preparation Steps:
01 - Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente, drain and set aside.
03 - Cook bacon in a skillet over medium heat until crispy; remove with slotted spoon, reserving some for topping.
04 - Add ground beef to skillet and cook until browned, breaking apart, about 5 minutes; drain excess fat if needed.
05 - Add chopped onion and cook 2–3 minutes until softened, then add garlic and cook 30 seconds more.
06 - Stir in tomatoes, cooking 2 minutes; add ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper; mix well.
07 - Melt butter in saucepan over medium heat; whisk in flour and cook 1 minute. Gradually add milk, stirring until slightly thickened, about 3 minutes. Remove from heat and stir in cheddar and mozzarella until smooth.
08 - In a large bowl, mix cooked pasta, meat mixture, chopped pickles, most of the bacon, and cheese sauce until evenly combined.
09 - Transfer mixture to prepared baking dish; top with remaining cheddar cheese and reserved bacon.
10 - Bake for 20 minutes or until golden and bubbly on top.
11 - Let rest 5 minutes after baking; garnish with chives or green onions if desired and serve hot.
