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Bacon Cheeseburger Pasta Skillet

(originally made 8/2012)

Before Tim met me, he lived on a combination of take out, Hamburger Helper and Kraft Mac N Cheese.   I've bought him the boxed HH before, but would much rather make him a homemade version.   My friend Stacey shared her recipe with me and I made it for the guys the other night.   Both of them loved it which was awesome, because Jake normally is not a fan of foods touching.     He ate 1 1/2 bowls, and asked for more yesterday for lunch! 

I only had 1 1/2lbs ground beef, and I added the whole box of pasta.   I had about 3/4 of a pound of bacon, and I had 3 slices on a BLT for my dinner, so I'd say I used about 1/2 a pound, plus a little more for garnish.   This made a lot, but it reheated well and it's easily scaled up or down.

Big thanks again to Stacey !    Be sure to go check out her blog, lots of good stuff there :)

 Bacon Cheeseburger Pasta Skillet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2  lbs.  ground beef -- seasoned with salt and pepper, cooked and drained (used 1 1/2lbs)
  1  box  Barilla Piccolini penne pasta  (13oz)-  I used 1lb med shells and increased water by 1c per Stacey
  5                 C.  water
  1                 C.  ketchup
  1               tsp.  garlic powder
  1                can  cheddar cheese soup
  8                oz.  American cheese (used deluxe slices as suggested)
  1                lb.  bacon -- cooked and chopped into medium large pieces (used 1/2lb, plus more for garnish)
                        Shredded cheese for garnish

1. In a large Dutch oven or 8 quart pan, combine cooked ground beef, water, ketchup, pasta and garlic powder.  Cook over medium high heat until water boils, stirring often so pasta doesn’t stick.  If you’re using piccolini, the pasta is miniature and will cook much faster, so keep an eye on it.  Cook mixture until there is about a cup and a half or so of liquid remaining (you should see the liquid when you stir the mixture).

2. Turn heat down to simmer.  Add cheddar cheese soup, stirring thoroughly.  Tear the American cheese slices into quarters and add them, a few at time to the pot.

3. Stir until all the cheese is melted.  At this point, you should have a very creamy, cheesy mixture.

4. Add bacon to taste, setting some aside to garnish the top of each serving.  We like ours pretty bacony, so I added 3/4 of what I had cooked up.

5. Top with a sprinkling of shredded cheese and a sprinkling of bacon and enjoy!

Serves 10.

Source: Stacey


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