Loaded Bacon Cheeseburger Alfredo (Print Version)
Tender pasta tossed in creamy cheese sauce with beef, bacon, and fresh parsley for a filling meal.
# Ingredients:
→ Pasta and Protein
01 -
12 ounces pasta shells or elbow macaroni
02 -
1 pound ground beef
03 -
4 to 5 slices bacon, cooked and crumbled
→ Sauce and Dairy
04 -
2 cloves garlic, minced
05 -
1 1/2 cups heavy cream
06 -
1 cup shredded cheddar cheese
07 -
1 cup shredded mozzarella cheese or Monterey Jack
08 -
1/2 teaspoon onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Finish and Garnish
11 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Drain and set aside.
02 -
In a large skillet over medium-high heat, cook ground beef with minced garlic until beef is browned and cooked through. Drain excess fat from the pan.
03 -
Add heavy cream, onion powder, salt, and black pepper to the skillet. Reduce heat to medium-low and simmer for 3 to 5 minutes, stirring occasionally.
04 -
Stir shredded cheddar and mozzarella into the skillet until both cheeses have melted and the sauce is smooth and creamy.
05 -
Add cooked pasta to the skillet. Toss gently to coat the pasta evenly with sauce.
06 -
Top with crumbled bacon and freshly chopped parsley if desired. Serve immediately while hot.
# Notes:
01 -
For added flavor complexity, use a mix of cheddar and smoked gouda. Leftovers can be refrigerated and gently reheated with a splash of cream.