Ingredients
- 8 ounces (about 2 cups) uncooked elbow macaroni
- 6 slices bacon, diced
- 1 pound ground beef
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1/3 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup chopped dill pickle chips
- 12 ounces sliced yellow American cheese
- Toppings
- shredded inceberg lettuce
- sliced tomatoes
- dill pickle chips
Instructions
- Cook macaroni in a large pot of salted water according to package directions. Drain.
- Cook bacon in a large skillet until crispy. Remove with a slotted spoon to a paper towel-lined plate.
- Preheat oven to 350 degrees.
- Pour bacon fat out of pan. You can save it for another use.
- Add ground beef to the skillet. Cook and crumble the ground beef. When the ground beef is about halfway cooked, add the onion.
- Drain off the fat. Place skillet over medium heat and add the garlic powder, pepper, diced tomatoes, ketchup, mustard, Worcestershire sauce. Stir until heated through.
- Add the chopped pickles and half the American cheese. I like to tear or cut the cheese into pieces so that it melts more easily. Stir until the cheese melts.
- Stir macaroni in.
- Transfer to a greaseed 9×13-inch baking dish. Top with remaining cheese.
- Bake for 20 minutes.
- Serve with the bacon, shredded letuuce, tomatoes, and pickles.
