bacon cheeseburger with shell pasta

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

• Servings: 4–6

• Difficulty: Easy

• Dish Type: Main course / Comfort food

• Cuisine: American fusion

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 Ingredients

Pasta & Meat:

• 12 oz medium shell pasta

• 1 lb ground beef (80/20 for flavor)

• 6 slices bacon, chopped

• 1/2 yellow onion, finely diced

• 2 cloves garlic, minced

Burger-Inspired Flavor:

• 1 tablespoon ketchup

• 1 tablespoon yellow mustard

• 1 teaspoon Worcestershire sauce

• Salt & black pepper, to taste

• Pinch of smoked paprika (optional for depth)

Cheese Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk (whole preferred)

• 2 cups shredded cheddar cheese (sharp or mild)

• 1/2 cup shredded mozzarella or Monterey Jack (for meltiness)

• Optional: dash of hot sauce

Topping:

• 1/4 cup chopped pickles (optional but adds great tang)

• Extra shredded cheese for topping

• Green onions or chives for garnish

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 Instructions

1. Cook the Shell Pasta

Boil pasta in salted water until al dente, according to package directions. Drain and set aside, reserving 1/2 cup of pasta water in case you want to loosen the sauce later.

2. Cook the Bacon

In a large skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pan.

3. Cook the Beef & Onions

Add diced onion to the bacon grease and sauté until translucent (about 3 minutes). Add ground beef and cook until browned, breaking it apart with a spoon. Stir in garlic, Worcestershire sauce, ketchup, mustard, smoked paprika, and season with salt and pepper.

Tip: Drain excess grease if needed, but leave a little for flavor.

4. Make the Cheese Sauce

Push beef to the side of the pan or transfer it briefly to a bowl. In the same pan, melt butter and whisk in flour to create a roux. Cook for 1 minute, then slowly whisk in milk, stirring constantly until thickened (3–5 minutes).

Lower the heat, then stir in shredded cheddar and mozzarella. Mix until smooth and creamy.

Optional: Add a few dashes of hot sauce for a little zing.

5. Bring It All Together

Return the beef and bacon to the pan with the cheese sauce. Stir in cooked pasta shells. If the sauce is too thick, add a splash of pasta water. Mix everything until fully coated and creamy.

6. Finish & Serve

Taste and adjust seasoning. Sprinkle extra cheese on top, cover with a lid for a minute to melt, then garnish with chopped pickles, green onions, or chives for a fresh crunch.

Serve hot!

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 Variations & Tips

• Add veggies: Stir in sautéed mushrooms, bell peppers, or spinach.

• Spice it up: Use pepper jack cheese or add cayenne/chili flakes.

• Lighter version: Use lean ground turkey or chicken and low-fat cheese.

• Bake it: Transfer to a baking dish, top with cheese and breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a casserole-style dish.

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 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months. Reheat gently with a splash of milk.

• Reheat: Microwave in short intervals, stirring each time, or warm on stovetop over medium heat.

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 Nutritional Info (Per Serving, Approx. 1/6 of recipe)

Nutrition will vary based on cheese and meat used.