Ingredients:

  • 12 ounces elbow macaroni
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley (optional)
  • 1/2 cup crispy bacon bits (optional)

Instructions:

  1. Boil water in a large pot, add salt, and cook elbow macaroni until al dente; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
  3. Add ground beef, cooking until browned and fully cooked, approximately 5-7 minutes.
  4. Stir in minced garlic; cook for an additional 30 seconds.
  5. Pour in beef broth and heavy cream; bring to a simmer.
  6. Stir in shredded cheddar cheese until melted and creamy.
  7. Add Worcestershire sauce, season with salt and pepper to taste.
  8. Fold the cooked pasta into the creamy beef sauce until well combined.
  9. Spoon the creamy burger pasta into bowls and garnish with parsley and bacon bits if desired.