Bacon Cheeseburger Pasta

                

How’s this for thinking outside the bun? All the flavors of a bacon cheeseburger melded in pasta. Kid friendly and mother approved! Guaranteed to satisfy even the pickiest eater. I discovered this recipe many years ago in an issue of Quick Cooking magazine, modified it a bit, and it’s been a family favorite ever since. It’s kind of like a homemade version of Hamburger Helper, but without all the additives (and a lot more bacon). It’s an effortless, hearty dish that is sure to get the seal of approval from every member of your household. But, you better plan on ordering out the next night, as there won’t be any leftovers from this meal.

Cook bacon until crisp, reserving 2 to 3 Tablespoons of drippings. I never give instructions on how to cook bacon, as everyone has their preferred method: oven roasting, fried in a skillet, or zapped in a microwave. Whatever method works best for you is just fine. Transfer bacon to a plate to cool. When cool, break apart into small pieces and set aside.

Boil water for pasta; then cook pasta according to package directions. (In case you are not already aware of this tip….put a wooden spoon across the top of your pasta pot to avoid “boil-overs”. As long as your pot is not over-filled with water, it will prevent the water from boiling over onto the stove-top. Sounds like a crazy old wives’ tale, but it actually works. The wooden spoon will, over time, warp; but, if you're prone to boil-overs, like me, it's well worth the small investment of a new spoon.)

Meanwhile in a dutch oven (or large skillet), cook beef, garlic and onions in reserved bacon fat until browned. 

Add 2 cans soup and stir well to combine.

Add chopped bacon and simmer on low heat.

Drain pasta and add to skillet with ground beef mixture. Sprinkle with shredded cheese and stir well until melted. Serve while hot. Don’t get too comfortable though, because, in no time at all, they will be clamoring for seconds.

BACON CHEESEBURGER PASTA
Source: Modified from Quick Cooking Magazine (Jul/Aug 2000)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (16-ounce) package mini penne pasta (smaller penne with lines), or elbow macaroni
• 2 pounds lean ground beef (90% or above)
• 1 pound lean bacon
• 2 cans (10-3/4 ounces each) condensed tomato soup  
• 2 cups shredded sharp Cheddar cheese
• 3 to 4 cloves garlic, minced
• 1 small onion, chopped fine

DIRECTIONS:
1. Cook bacon until crisp, reserving 2-3 Tablespoons drippings. Transfer bacon strips to plate to cool.
    When cool, break apart into small pieces and set aside.
2. Boil water for pasta; then cook pasta according to package directions.
3. Meanwhile, in a Dutch oven (or large skillet), cook beef, garlic and onions in reserved bacon fat over
    medium heat until no longer pink.  Add 2 cans soup, reserved chopped bacon and simmer on low
    heat.
4. Drain pasta and add to skillet with ground beef mixture. Sprinkle with cheese; stir well until cheese
    melts.
5. Serve immediately.

Yield: 8-10 servings