Mac & Cheeseburger Pasta

• 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 American cheese or 1 cup mild cheddar cheese, shredded
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• 1 -2 tomatoes, seeded and diced
• 14 cup pickle, finely chopped
• ketchup, to taste
• yellow mustard, to taste

1. Brown the ground beef in a sprayed pan over medium-high heat.
2. When meat is no longer pink, drain and then add salt, pepper, garlic powder & Worcestershire sauce.
3. Cook for 2-3 more minutes, or until beef is cooked to your liking.
4. I like making it kind of crispy, so I cook longer.
5. Set aside and keep warm.
6. In a large saucepan, cook your pasta according to package directions.
7. Al dente is best as you don't want the mac & cheese mushy.
8. Once pasta is done, drain but do not rinse.
9. Return the warm pasta to the saucepan, and immediately add the butter, yogurt, and cheese.
10. Stir until everything is well-melted, then fold in the reserved ground beef.
11. Put pasta in bowls, and top with sesame seeds, green onions, tomatoes, and pickles.
12. Drizzle with generous amount of ketchup & yellow mustard.

lean ground beef, salt, black pepper, garlic, worcestershire sauce, macaroni, butter, yogurt, american cheese, sesame seeds, green onions, tomatoes, pickle, ketchup, yellow mustard

Taken from www.food.com/recipe/mac-cheeseburger-pasta-504402 (may not work)