Cooking Steps

• Cut the bacon into thirds and fry in a large high-walled skillet or Dutch oven over low heat until crispy on both sides. Remove from skillet and reserve bacon drippings. Roughly chop the bacon once cooled.
• Season the ground beef with steak seasoning and cook and crumble it over medium-high heat in the same skillet. Drain any grease, then remove and set aside.
• Bring a large pot of salted pasta water to a boil and cook the pasta to al dente according to package instructions. Drain once cooked.
• While the pasta boils, melt 3 tablespoons reserved bacon drippings (or butter) to the same skillet over medium heat. Whisk in 3 tbsp. flour and stir continuously for 1-2 minutes.
• Add the heavy cream in small splashes, stirring continuously. Add the milk and chicken broth in the same manner. Stir in the mustard, ketchup, pickle juice, Worcestershire sauce, and hot sauce.
• Bring to a gentle boil, then reduce heat to low. Let the base cool for a minute, then gradually sprinkle in the cheddar cheese, stirring continuously.
• Add the ground beef and half of the bacon and stir to combine. Gently stir in the drained pasta.
• Sprinkle with remaining bacon and serve!