SERVES 4
TOTAL TIME: 45 minutes
Make sure to crumble the beef into pieces that measure ½ inch or smaller in step 1. Consider sprinkling minced onion and chopped fresh tomatoes over the top of the casserole before serving.
|
12 |
ounces (3 cups) macaroni |
|
1 |
pound 85 percent lean ground beef |
|
Salt and pepper |
|
|
3 |
cups water |
|
1 |
(15-ounce) can tomato sauce |
|
⅓ |
cup chopped dill pickles |
|
2 |
teaspoons Worcestershire sauce |
|
2 |
teaspoons dry mustard |
|
1 |
teaspoon brown sugar |
|
½ |
teaspoon garlic powder (or 2 garlic cloves, minced) |
|
4 |
slices bacon |
|
6 |
slices American cheese |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Grease 13 by 9-inch baking dish with vegetable oil spray. Spread pasta into prepared dish, crumble beef finely over top, and season with salt and pepper.
2. Whisk water, tomato sauce, pickles, Worcester-shire, mustard, sugar, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Pour into baking dish and toss gently with tongs to combine. Cover dish tightly with aluminum foil and bake for 25 minutes.
3. Meanwhile, microwave bacon on plate until crisp, about 5 minutes. Transfer to paper towel–lined plate to drain, then crumble into ½-inch pieces.
4. Remove baking dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Lay cheese slices over top and sprinkle with crisp bacon. Return uncovered dish to oven and continue to bake until cheese is melted, about 5 minutes. Let cool slightly and serve.