Ingredients
- For the Pasta:
- 1 pound elbow macaroni or pasta of your choice
- For the Protein:
- 1 pound ground beef
- 6 slices bacon, cooked and crumbled
- For the Sauce:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- ½ cup heavy cream
- ½ cup ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the Pasta
- Boil the pasta according to the package instructions. Drain, rinse, and set aside.
- Prepare the Ground Beef
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Drain excess fat and season with garlic powder, smoked paprika, salt, and pepper.
- Make the Sauce
- Lower the heat and stir in milk, heavy cream, ranch dressing, cheddar, and mozzarella cheese.
- Stir continuously until the cheese is fully melted and the sauce is creamy and smooth.
- Combine
- Fold in the cooked pasta and crumbled bacon. Stir gently to ensure even coating.
- Serve
- Heat through for a few minutes, then serve immediately.
Variations
- Vegetarian Version
- Replace ground beef with plant-based crumbles and use vegetarian bacon for a meat-free alternative.
- Spicy Kick
- Add 1–2 teaspoons of hot sauce or crushed red pepper flakes for a spicy twist.
- Cheese Variety
- Mix in other cheeses like Monterey Jack, gouda, or pepper jack for a different flavor profile.
- Vegetable Addition
- Incorporate cooked veggies like diced tomatoes, bell peppers, or spinach for added nutrition.
- Gluten-Free Option
- Use gluten-free pasta to make it suitable for gluten-sensitive individuals.
Tips
- Pasta Texture: Slightly undercook the pasta as it will absorb some of the sauce, keeping it al dente.
- Crispy Bacon: For the best texture, cook the bacon until crispy before crumbling.
- Make Ahead: Prepare the dish in advance, refrigerate, and reheat gently with a splash of milk to maintain creaminess.
- One-Pot Meal: Use a deep skillet or Dutch oven to cook the beef, make the sauce, and combine everything in one dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, stirring occasionally.