1 lb uncooked pasta shells (425 g), or short noodles of choice
2 cups shredded smoked gouda cheese (200 g)
2 cups shredded cheddar cheese (200 g)
finely chopped fresh parsley, for garnish
Nutrition Info
Calories 1853
Fat 87g
Carbs 154g
Fiber 8g
Sugar 28g
Protein 98g
How to Make It
1. Step
Add the bacon to a large pot. Turn the heat to medium-high and cook until crispy, 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat in the pot.
2. Step
Reduce the heat to medium and add the onion to the pot. Cook until softened, 5–7 minutes. Add the red bell pepper, carrots, and garlic. Cook until softened, 2–3 minutes more.
3. Step
Increase the heat to medium-high and add the ground beef to the pan. Break up the beef with spatula and cook until browned, about 5 minutes. Season with salt.
4. Step
Add the paprika and tomato paste. Cook until fragrant and the tomato paste turns brick-red in color, 2–3 minutes. Add the diced tomatoes, beef stock, and milk and bring to a low boil.
5. Step
Once the liquid is boiling, add the pasta shells. Cover and cook for about 10 minutes, stirring occasionally, until the noodles are al dente and they have absorbed most of the liquid. NOTE: The timing will differ depending on what type of noodles you use.
6. Step
Remove the pot from the heat. Stir in the Gouda and cheddar cheeses until melted. Fold in the cooked bacon.
