8 oz. elbow macaroni pasta
1 lb. lean ground beef
6 strips of cooked bacon cut into pieces
1 and half cup of beef broth
1/2 teaspoon of Worcestershire sauce
3 tablespoons ketcup
1 to 2 tablespoons cornstarch
1 cup (4 oz) shredded cheddar cheese
1/2 cup (2 oz) shredded mozzarella cheese
Cook bacon until fully cooked, drain on paper towel and cut into pieces.
Cook macaroni according to directions on the pack, then drain.
While macaroni is cooking brown beef in large skillet until fully cooked.
Measure the beef broth, Worcestershire sauce, ketchup and cornstarch into a small bowl and whisk.
Add pasta to the skillet along with the beef broth mixture and stir into the beef, add bacon and combine.
Cook on medium heat until bubbles and thickens. Sprinkle with shredded cheese cover and cook on very low until cheese melts. Serve hot.