# What you'll need:
→ 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)
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Cook diced bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and reserve some for topping.
04 - Add ground beef to skillet with remaining bacon fat. Cook until browned, breaking it up. Drain excess fat if necessary.
05 - Add chopped onion, 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 thoroughly.
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, combine cooked pasta, meat mixture, pickles, most of the crispy bacon, and cheese sauce. Mix well.
09 - Transfer mixture to prepared baking dish. Top with remaining cheddar cheese and reserved bacon. Bake for 20 minutes until golden and bubbly.
10 - Remove from oven and let rest for 5 minutes. Garnish with chives or green onions if desired. Serve hot.
