- 8 oz. elbow pasta, cooked according to package instructions
- 1 lb. ground beef
- 12 slices thick bacon, cooked and chopped
- 1 1/2 cups beef broth
- 2 tsp olive oil
- 1 medium onion, diced
- 2 cloves of garlic, chopped
- 1/2 tsp. Worcestershire sauce
- 3 tbsp. tomato ketchup
- 2 tbsp. cornstarch
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- In a large skillet, brown ground beef, olive oil, onions & garlic until fully cooked.
- Combine beef broth, ketchup, Worcestershire sauce, and cornstarch in a mixing bowl and whisk.
- Pour into the skillet, along with the cooked elbow noodles.
- Toss to combine and heat until simmering and sauce thickens.
- Top with both cheeses and bacon and serve hot.
