Ingredients
250 g elbow macaroni pasta
500 g ground beef
6 strips bacon cooked & cut in pieces
1½ cups beef broth
½ tsp SIDS HOT WORCESTER SAUCE
3 tbsp Tuimato Sauce
2 tbsp cornflour, may use less
1 cup cheddar cheese, grated
½ cup mozzarella cheese, grated
Directions
Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it's crispy but you can cook it whatever way you prefer. Cut or break it into small pieces and set aside.
Cook the macaroni according to directions on the pack, then drain.
Measure the beef stock, SIDS HOT WORCESTER SAUCE, Tuimato Sauce and cornflour into a small bowl or measuring jug and mix well to combine.
Add cooked pasta to the frypan along with the beef stock mixture, stir well to combine beef, pasta, bacon and sauce.
Cook on a medium heat until the sauce bubbles and thickens. If it's too thick for you, thin it out with a little more beef stock.
Sprinkle shredded cheeses over the top of the cheeseburger mixture.
Cover and cook on very low heat until cheese has melted, about 2-3 minutes.
Serve hot.
