Jalapeno Bacon Cheeseburger Mac
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 689
- Total Fat
- 35
- Saturated Fat
- 15
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 43
- Cholesterol
- 118
- Sodium
- 961
- Total: 50 min
- Active: 40 min
Ingredients
8 slices bacon, chopped
1 red onion, diced
2 to 3 jalapenos, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces elbow macaroni
3 1/2 cups beef broth
2 tablespoons grainy mustard
A few dashes Worcestershire sauce
2 cups grated Cheddar
2 tablespoons chopped fresh parsley
1/4 cup pickled jalapenos, optional
Directions
- Heat a large skillet over a medium heat. When the skillet is hot, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon grease from the skillet and place back on the heat.
- Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds.
- Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve.