However, this recipe will work just fine with regular supermarket ground beef as well, so don’t let my meat-grinding obsession scare you off. In addition to your ground beef, you’re going to need some bacon (natch), some elbow macaroni, some shredded cheddar and a can of good old tomato soup. The pasta gets cooked the regular old way, and the beef and bacon cook up in a skillet until they are nice and done. At the end you will mix everything up together – the tomato soup will make a fun, slightly ketchupy sauce, and the cheese is the finishing touch.
So the next time you get that familiar bacon cheeseburger craving, give this version a whirl. I’m not saying you’ll never go back, but you might be tempted!
- 8 ounces elbow macaroni, cooked and drained
- 1 pound ground beef
- 6 slice of bacon cut into 1 inch pieces
- One 10¾ ounce can condensed tomato soup
- 2 cups shredded cheddar cheese
- Cook beef in a large skillet over medium high until done. Remove and set aside, drain skillet.
- Cook bacon in the same skillet until crispy. Remove with slotted spoon and drain on paper towels.
- Return beef to skillet, add cooked pasta and soup and heat through over medium heat. Stir in bacon.
- Sprinkle cheese on top, cover and cook until cheese is melted, about 3-5 minutes. Serve at once.