Ingredients
1lblarge shells pasta
8ozbacon,uncooked
1lblean ground beef
1small yellow onion,diced
2tbspketchup
2tspprepared yellow mustard
1cupbeef broth
1tbspcorn starch
½tspkosher salt
½tspfresh ground black pepper
1½cupscheddar cheese,(6 ounces), shredded
Preparation
Cook the large shell pasta according to the directions on the bag and drain. Do not rinse.
Add the bacon to a cast-iron skillet, then cook until crisp and remove from the pan. Crumble the bacon into small bits.
Add the ground beef to a large cast-iron skillet and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef, leaving the fat if desired, and add the onions. Let brown for 1 minute before stirring, then let brown for another 1 minute before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and the cornstarch until it is dissolved.
Add the ketchup, mustard, beef broth mixture, salt, and black pepper to the pan.
Cook for 3 to 5 minutes until the mixture is only slightly liquidy (about 75% of the mixture is above liquid).
Add the pasta back to the pan and mix together gently. Add the bacon crumbles back into the pan.
Turn off the heat, add in the cheddar cheese and stir until melted.
Serve immediately.
