Western Mac & Cheeseburger Pasta

• 5 ounces bacon, chopped
• 1 lb lean ground beef
• 12 teaspoon salt
• 18 teaspoon black pepper
• 12 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce
• 8 ounces macaroni or 8 ounces shell pasta
• 1 tablespoon butter
• 14 cup plain yogurt
• 1 cup sharp cheddar cheese, shredded
• 1 tablespoon sesame seeds
• 12 cup French-fried onions
• 1 -2 tomatoes, seeded and diced
• 14 cup pickle, finely chopped
• barbecue sauce, to taste

1. Over medium-high heat, fry the bacon until the fat renders and the bacon becomes crispy (transforming into bacon bits), about 8-10 minutes.
2. Remove with a slotted spoon, set aside and let drain on a paper towel.
3. Using the bacon fat still in the pan, brown the ground beef.
4. When meat is no longer pink, drain and then add salt, pepper, garlic powder & Worcestershire sauce.
5. Cook for 2-3 more minutes, or until beef is cooked to your liking.
6. I like making it kind of crispy, so I cook longer.
7. Set aside and keep warm.
8. In a large saucepan, cook your pasta according to package directions.
9. Al dente is best as you don't want the mac & cheese mushy.
10. Once pasta is done, drain but do not rinse.
11. Return the warm pasta to the saucepan, and immediately add the butter, yogurt, and cheese.
12. Stir until everything is well-melted, then fold in the reserved ground beef.
13. Put pasta in bowls, and top with sesame seeds, bacon, fried onions, tomatoes, and pickles.
14. Drizzle with a generous amount BBQ sauce.

bacon, lean ground beef, salt, black pepper, garlic, worcestershire sauce, macaroni, butter, yogurt, cheddar cheese, sesame seeds, onions, tomatoes, pickle, barbecue sauce

Taken from www.food.com/recipe/western-mac-cheeseburger-pasta-505364 (may not work)