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  • 8 ounces (about 2 cups) uncooked elbow macaroni
  • 6 slices bacon, cubed
  • 1 pound minced meat
  • 1/2 cup diced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 (14.5 ounce) can small diced tomatoes, undrained
  • 1/3 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup chopped dill pickle chips
  • 12 ounces sliced ‚Äč‚ÄčAmerican cheese
  • the covers
  • shredded insberg lettuce
  • chopped tomato
  • dill pickle chips

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  1. Cook pasta in a large pot of salted water according to package directions. behavior.
  2. Cook bacon in a large skillet until crispy. Transfer with a slotted spoon to a plate lined with paper towels.
  3. Preheat the oven to 350 degrees.
  4. Pour the bacon fat into the skillet. You can save it for another use.
  5. Add minced meat to the skillet. Cook and chop the minced meat. When the minced meat is about half cooked, add the onions.
  6. Filter the fat. Place skillet over medium heat and add garlic powder, pepper, diced tomatoes, ketchup, mustard and Worcestershire sauce. Stir until completely heated.
  7. Add chopped pickles and half of the American cheese. I like to shred or chop the cheese into pieces so it melts more easily. Stir until cheese melts.
  8. Stir the pasta.
  9. Transfer to a greased 9×13 inch baking dish. Put the remaining cheese on top.
  10. Bake for 20 minutes.
  11. Served with bacon, shredded lettuce, tomatoes and pickles.



By KhaliL

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