assignmentPREPARATION
Cook and crumble bacon. Cook macaroni according to package instructions, then drain.
While the macaroni is cooking, brown the beef in a large skillet until fully cooked. Drain most of the remaining juices leaving some for flavoring. Measure the beef broth, Worcestershire sauce, ketchup and cornstarch into a small bowl and mix well to combine the cornstarch.
Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon and sauce.
Cook on a medium heat until the sauce bubbles and thickens. If it's too thick for you, thin it out with a little more beef broth.
Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes. Serve hot.
Sauté ground beef in a large skillet over medium high heat until HALF cooked; remove from heat.
Add garlic, onion and olive oil and continue cooking until meat is fully cooked.
Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoned salt, pepper and adobo seasoning and mix well.
Lower heat and cover.
Allow to cook for 20 minutes, stirring occasionally.
Add in the uncooked macaroni and stir until all is well combined.
Cover again and simmer for 30 minutes.
Once cooked, remove the bay leaves.
Add only the cheddar cheese and mix until combined.
Add mozzarella just before serving.
Preheat oven to 425°.
Line a 9" pie plate with crust and prick with a fork all over. Cover with aluminum foil and bake for about 15 minutes. Remove foil and bake for about 5-10 more minutes until brown. (Use pastry weights if necessary.)
Prepare filling while pastry is cooking.
Heat oil in heavy bottomed skillet, then cook the onion and pepper until they begin to soften, about 4 minutes. Add the garlic and cook for another minute or 2 then add the ground beef and cook until browned, breaking it up often.
Stir in the tomato sauce, oregano, salt, pepper and bread crumbs and remove from heat.
Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top all the way to the edges.
Bake for about 20-25 minutes or until the cheese topping is golden brown. Keep an eye on the edges of the crust. If they begin to brown too quickly, cover them with a foil ring the last 10 minutes of baking.
Serves 4 to 6