Ingredients
Equipment
Instructions
Preparation
- Place square-cut bacon in a cold cast iron skillet over medium heat. Fry until dark reddish-brown and crispy. Remove with a slotted spoon and drain on paper towels, reserving 2 tbsp of fat in the pan.
- Add ground beef to the skillet over medium-high heat. Sear without moving for 3-4 minutes to develop a crust. Break into crumbles and cook until fully browned. Drain excess fat and set beef aside.
- Boil elbow macaroni in salted water for 1-2 minutes less than the box directions. Reserve 1/2 cup of pasta water, then drain.
- In the skillet, melt butter and whisk in flour for 1 minute. Slowly whisk in milk and smoked paprika. Simmer until thickened. Remove from heat and stir in the grated cheddar until glossy and orange.
- Toss the macaroni and beef into the cheese sauce. Stir in reserved pasta water if needed. Top with crispy bacon, sliced scallions, and dried parsley flakes.
Notes
Always grate your own cheese to ensure the sauce stays glossy and smooth.
For an extra kick, add a teaspoon of Dijon mustard to the sauce while whisking in the milk.
For an extra kick, add a teaspoon of Dijon mustard to the sauce while whisking in the milk.
