Bacon Cheeseburger Pasta with Sharp Cheddar and Crispy Bacon
By Noah Bennett
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
Purchase sharp orange cheddar for this bacon cheeseburger pasta‚ as well as seek a solid block of uniform color․ It reduces to a thick sauce that clings to the rotini spirals‚ while dark red bacon pieces with browned 85/15 beef provide that familiar burger flavor (the block is easier to grate)․
I prepare the bacon in a large skillet that is inside cold․ I allowed the rendered fat to remain behind with the beef․ The beef needs time in medium-high heat to form small browned clusters with a deep crust‚ while I drain any extra grease before it comes near the sauce․
The roux should appear like a smooth paste after approximately one minute‚ at which point the milk should go in slowly while I whisk it until the sauce adequately coats the back of a spoon and leaves a clean line when one draws through it․ I take the pot off the heat․ Then‚ I add cheddar․ It melts in a smooth way off from the heat․
Retain the pasta water before draining․ This is regarded as important even if the sauce appears to be quite loose at first․ Once the rotini is thoroughly stirred in together with the beef and half of the bacon‚ it may tighten up quickly․ Serve it right away in those rustic bowls․ Add the remaining bacon‚ in conjunction with the green onions‚ along with the cracked black pepper (I'd suggest getting the bacon on while it is still crisp)․
Why you'll love this recipe
- Sharp orange cheddar gives the sauce its burger-shop color‚ while buying a block of it at the store lets you grate exactly what you need․
- Thick-cut bacon indeed cooks to a deep‚ dark red color․ It leaves behind crisp bits for the topping‚ ensuring that a few slices make their way into every bowl․
- Rotini spirals effectively catch the thick cheese sauce without the added requirement of extra cheese piled atop․
- Lean 85/15 beef browns into small clusters with a deep crust while preventing excess grease from taking over in the skillet․
- A half cup of green onions complements nicely with the warm cheese along with the bacon․
- Paprika brings the sauce closer to that orange cheddar color without using another cheese․
Ingredients
- •water (for boiling pasta; reserve about 1 cup (240 ml) pasta water before draining)
- •1 lb rotini pasta (450 g)
- •1 lb lean ground beef (85/15 recommended; 450 g)
- •8 slices thick-cut bacon (chopped)
- •16 oz sharp orange cheddar cheese (freshly shredded; 450 g)
- •½ cup green onions (chopped, for garnish; 50 g)
- •4 tbsp unsalted butter (57 g)
- •¼ cup all-purpose flour (30 g)
- •3 cups whole milk (720 ml)
- •1 tsp garlic powder (3 g)
- •1 tsp onion powder (3 g)
- •½ tsp paprika (1 g)
- •1 tbsp olive oil (for browning the ground beef; 15 ml)
- •salt (to taste)
- •freshly cracked black pepper (to taste, for garnish)
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Cook the rotini according to the package directions until al dente.
- 3
Reserve about 1 cup (240 ml) of the pasta water before draining.
- 4
Drain the pasta and set it aside.
- 5
Put the chopped bacon in a cold large skillet and set it over medium heat.
- 6
Cook the bacon, stirring occasionally, until dark red and crispy, about 8-10 minutes.
- 7
Remove the bacon with a slotted spoon and place it on a paper towel-lined plate, leaving the rendered fat in the skillet.
- 8
Add the ground beef to the skillet and cook over medium-high heat until it forms small browned clusters with a deep caramelized crust.
- 9
Drain off any excess grease and set the beef aside with the bacon.
- 10
Melt the butter in the pasta pot over medium heat until foaming.
- 11
Whisk in the flour and cook for 1 minute until it forms a smooth paste.
- 12
Slowly pour in the milk while whisking constantly.
- 13
Cook the sauce, whisking often, until it coats the back of a spoon, about 5-7 minutes.
- 14
Remove the pot from the heat.
- 15
Add the shredded cheddar one handful at a time, whisking until each addition is fully melted.
- 16
Stir in the garlic powder, onion powder, and paprika.
- 17
Add the cooked pasta, browned beef, and half of the bacon to the cheese sauce.
- 18
Stir gently until coated, adding a splash of reserved pasta water if the sauce is too thick.
- 19
Serve immediately in rustic bowls with the remaining bacon, green onions, and cracked black pepper.
FAQ
Nutrition (per serving)
Calories
850
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