1/2 lbs 95% Lean Ground Beef
1 Onion, diced
2 Cloves of Garlic, minced
2 Tbsp tomato paste
1 Tbsp Worcestershire Sauce
2 Cups Beef Broth
8oz Macaroni Pasta
2 Cups Cheddar Cheese
1/3 Cup Light Sour Cream
1 Tbsp Mustard
5 Slices of Bacon
10 Pickle Spears (or Pickle Chips)
Parsley, chopped to garnish
1 Cup Cherry Tomatoes, to top
In a large pot over medium heat, cook and crumble the ground beef along with the onions & garlic.
Add the Worcestershire sauce and the tomato paste, stir until well-combined.
Add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low heat.
Cover the pot and heat for 4 minutes. Uncover, stir briefly, replace the cover, and heat an additional 4 minutes.
Reduce the heat & stir in the mustard, sour cream and cheese until melted.
Cook bacon until crispy. Crumble, then stir in (along with the bacon fat).
Top with pickles, parsley and cherry tomatoes.
Nutrition Information: (Makes 5 Servings) 476 Calories, 38g Carbs, 23g Fat, 32g Protein