This is a great way to get the great flavors of a bacon cheeseburger without using the grill. This recipe is best served room temperature.
2 C Grape Tomatoes, sliced in half
8 Sliced Bacon, cooked crisp, crumbled
1.5 lb. Ground Beef
1 Yellow Onion, finely diced
3 Cloves Garlic, minced
Seasoning Salt and Pepper
24 oz. Elbow Macaroni Pasta (I used GF)
2 T Worcestershire Sauce
1 C Hamburger Pickle Chips, quartered
1 C Cheddar Cheese, shredded
12 oz. Can Evaporated Milk
2 C Cheddar Cheese, shredded
3/4 C Milk
3 T Hot Sauce
1/2 C Ketchup
1/4 C Worcestershire Sauce
3 T Yellow Mustard
2 T Spicy Mustard
2 T Pickle Juice
1 1/2 T Burger Seasoning( I use Webers)
-Mix all sauce ingredients together in bowl. Set aside.
-In large skillet over medium heat cook hamburger, garlic and onion until meat is done. Drain off any excess grease. Season with seasoning salt and pepper. Allow to cool.
-Place tomatoes in bowl, pour in olive oil, season with salt and pepper. Place on parchment lined baking sheet, bake 425 degrees for 10-12 minutes. Remove from oven and set aside.
-Cook pasta per package directions, drain, season with butter and Worcestershire sauce, set aside and allow to cool.
-In medium pot over medium heat bring evaporated milk and milk to simmer, slowly stir in cheese a little at a time, allowing previous amount to melt some before adding rest. Once all cheese is added and melted stir in franks and sauce ingredients. Ensure mixed well, set aside.
-Once all ingredients are room temperature combine meat, cheese sauce, tomatoes and pasta in large bowl, Stir in pickles, bacon and tomatoes. Serve over lettuce. Enjoy!