Prep time: 10 minutes | Cook time: 20 minutes | Yields: 4 servings
Ingredients
- 2 cups penne pasta, cooked and drained
- 1 pound ground beef
- 4 slices bacon, cooked and crumbled
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk (or half-and-half for extra richness)
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onions until the beef is browned and onions are translucent. Drain any excess grease.
- Aromatics: Stir in the minced garlic and cook for about 1 minute until fragrant.
- Create the Base: Sprinkle the flour over the beef mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Simmer: Gradually pour in the milk and Worcestershire sauce while stirring. Let the mixture simmer for 3–5 minutes until it begins to thicken.
- Cheese Sauce: Reduce heat to low. Stir in the shredded cheddar cheese and smoked paprika until the sauce is smooth and melted. Season with salt and plenty of black pepper.
- Combine: Fold in the cooked penne pasta and half of the crumbled bacon. Stir until every noodle is coated in cheese.
- Garnish: Top with the remaining bacon crumbles and an extra sprinkle of cheese if desired. Serve immediately.
Tips for Success
- Pasta Water: Save about 1/2 cup of the pasta cooking water. If the sauce gets too thick after adding the noodles, a splash of that starchy water will thin it out while keeping it silky.
- Freshly Grated: Use a block of cheese and grate it yourself. Pre-shredded bags contain anti-clumping agents that can make your sauce slightly grainy.
- Add-ins: For a true “burger” experience, stir in some diced pickles or a dollop of yellow mustard at the end.
