This one-pan meal captures the essence of a classic backyard cookout by combining hearty pasta with the bold, smoky flavors of a flame-grilled patty. Topped with a mountain of fresh, crisp garnishes and a tangy signature drizzle, it recreates a beloved handheld favorite in a rich and creamy bowl. Every forkful delivers a perfect balance of melted dairy, salty crunch, and zesty garden-fresh finishes.
In a 12" Cast Iron skillet, fry the bacon chunks until crispy. Remove to a paper towel.
Set 1 tsp of the bacon fat aside from the pan and brown the ground beef over medium-high heat in the rest. Keep the beef in larger, "burger-style" crumbles.
Stir the Worcestershire, smoked paprika, garlic powder, and onion powder into the meat. Let it sizzle for 60 seconds until the spices smell toasted and the beef is well-coated.
Add the beef broth, heavy cream, and dry macaroni. Bring to a simmer, then drop the heat to medium-low. Cover and cook for 8–10 minutes until the pasta is tender and most of the liquid has been absorbed into a starchy sauce.
Turn the heat to Low. Stir in the White American cheese first. Once it's completely melted and the sauce looks like silk, fold in the Sharp Cheddar one handful at a time. The American cheese will hold the Cheddar in place so it doesn't get oily. Taste for salt and pepper. Be careful of the salt as all the ingredients are highly seasoned
Smooth the macaroni into an even layer. Sprinkle the Monterey Jack across the entire surface. Cover with a lid for 60 seconds (heat off) until the Jack is gooey and bubbly. Top with the crispy bacon chunks.
Squeeze Bottles: One with the Burger Sauce and one with Yellow Mustard