1 pound lean ground beef
8 ounces elbow macaroni
6 slices of bacon, cooked and chopped
1 ½ cups beef broth
3 tablespoons ketchup
1 to 2 tablespoons cornstarch
2 tablespoons Worcestershire sauce
1 cup Cheddar cheese, grated
½ cup mozzarella cheese, grated
Cook the bacon until crisp, then drain and cut into pieces
Cook the elbow macaroni according to package directions and drain afterwards
In a large skillet, brown the ground beef.
Drain most of the fat
Measure Worcestershire sauce, beef broth, cornstarch and ketchup into a small bowl. Mix well to mix well
Add the pasta to the ground beef mixture
Add the beef broth mixture
Add the bacon and mix well
Cook over medium heat until the sauce begins to simmer, then bring to a boil over low heat
Sprinkle grated cheese on top
Cover and cook, 2 to 3 minutes, until the cheese melts
This could be served on crispy tater tots or toasted buns. Additional ingredients that could be added are mustard, pickle relish, green pepper, onions, and tomatoes.
If the sauce is too thick for your liking, you can dilute it with beef broth, a little at a time.
If desired, leave out the macaroni and serve it over the crispy potatoes I mentioned earlier.
Amount per serving: CALORIES: 80 | TOTAL FAT: 20g | SATURATED FATS: 12g | TRANS FAT: 8g | CHOLESTEROL: 260mg | SODIUM: 40mg | CARBOHYDRATES: 140g | SUGAR: 12g | PROTEIN: 10g