8 ounces (about 2 cups) uncooked elbow macaroni
6 slices bacon, diced
1 pound ground beef
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 (14.5-ounce) can petite 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 yellow American cheese
shredded inceberg lettuce
dill pickle chips
Cook macaroni in a large pot of salted water according to package directions. Drain.
Cook bacon in a large skillet until crispy. Remove with a slotted spoon to a paper towel-lined plate.
Preheat oven to 350 degrees.
Pour bacon fat out of pan. You can save it for another use.
Add ground beef to the skillet. Cook and crumble the ground beef. When the ground beef is about halfway cooked, add the onion.
Drain off the fat. Place skillet over medium heat and add the garlic powder, pepper, diced tomatoes, ketchup, mustard, Worcestershire sauce. Stir until heated through.
Add the chopped pickles and half the American cheese. I like to tear or cut the cheese into pieces so that it melts more easily. Stir until the cheese melts.
Stir macaroni in.
Transfer to a greaseed 9×13-inch baking dish. Top with remaining cheese.
Bake for 20 minutes.
Serve with the bacon, shredded letuuce, tomatoes, and pickles.