Ingredients
Scale
- 8 ounces short pasta (penne, rotini, or elbow macaroni)
- 1 pound ground beef (or ground turkey/chicken)
- 6 slices bacon, cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/2 teaspoon smoked paprika (optional)
- 1 cup milk (whole or 2%)
- 1 tablespoon butter
- 1 small onion, finely chopped (optional)
- 1 tablespoon ketchup or tomato paste (optional)
- Chopped green onions or parsley, for garnish (optional)
Instructions
- Boil salted water and cook the pasta until al dente. Drain and set aside.
- Fry bacon until crispy in a large skillet. Remove to a paper towel-lined plate, then chop and reserve.
- Add chopped onion to the skillet and sauté until soft, then add ground beef. Cook until no pink remains and drain excess fat if needed.
- Stir in garlic powder, onion powder, black pepper, salt, and smoked paprika. Add ketchup or tomato paste if using.
- Lower heat and add butter, cream cheese, and milk to the skillet. Stir until the cream cheese melts and the mixture is smooth.
- Stir in shredded cheddar cheese a handful at a time until melted and creamy. Adjust salt and pepper to taste.
- Add the drained pasta and chopped bacon to the skillet and toss to coat.
- Warm through for a minute or two, then remove from heat. Top with green onions or parsley, if desired. Serve immediately.
Notes
Use short pasta shapes for best sauce adherence. Ensure cheeses melt slowly to avoid graininess. Crisp bacon enhances texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore