1 Tbsp. olive oil extra virgin
6 strips bacon (cut into ½” pieces)
1 lb. ground beef (lean or extra lean)
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp oregano
½ tsp paprika
2 Tbsp butter
2 tablespoons all purpose flour
1 cup water (warm or hot)
2 cups milk (room temperature works best)
2 cups elbow noodles (dry, uncooked)
2 cups cheddar cheese (grated)
2 Tbsp. parsley (fresh, chopped – optional)


In a large skillet or frying pan, cook the bacon slices and brown the ground beef over medium-high heat. Drain off fat.
Add all seasoning ,salt, pepper, garlic powder, onion powder, oregano and paprika and stir into browned ground beef and bacon.
Melt the butter in the center of the pan or skillet, then add the flour on top of the mixture and stir it in.
Add the water and milk, stir, then add the pasta and bring the mixture to a boil. Once it reaches a boil, reduce heat to low and simmer for 7 to 9 minutes or until pasta has reached desired level of tenderness.
Remove from heat, add grated cheese and chopped parsley. Stir until cheese is melted, cover and cook for 1 to 2 minutes or until pasta is tender. Serve immediately.