2 lbs ground beef
1 chopped onion
4 cloves minced garlic
2 TBS worchestershire sauce
2 TBS steak sauce
2 tsp Dale's sauce
2 tsp Beef Better-Than-Bouillon
16 oz macaroni noodles
1/2 lb bacon, chopped
1/2 diced leek
3 cloves minced garlic
2 pints heavy whipping cream
1 tsp fresh thyme
3 cups shredded cheese
1 cup Italian bread crumbs
1/2 stick unsalted butter
2 TBS fresh chopped parsley
Preheat oven to 350*
Cook ground beef with onion and garlic in a large pot over medium heat. Add in worchestershire sauce, steak sauce, Dale's sauce, and beef bouillon. Evenly distribute this over the bottom of a large baking dish.
Cook the noodles in a large pot according to the package directions. Strain when finished cooking.
One you've placed the ground beef in your baking dish, use the same pot to cook your chopped bacon over medium heat until crispy. Remove from pot and set aside.
Using the same pot, cook the leeks and garlic in the bacon fat over medium heat. Add the whipping cream and thyme. Allow to almost come to a boil, then turn off the heat. Add in 3 cups of shredded cheese, stirring until creamy.
NOTE: The cheese can be of your choice. I usually use a mixture of Cheddar and Colby Jack.
Combine the cooked macaroni noodles with your cheese sauce and then pour over your ground beef in the baking dish.
Now, take your cooked bacon and mix it with the bread crumbs, butter, and parsley. This should look like a bacon crumble. Sprinkle your bacon crumble over the macaroni and cheese in your baking dish, evenly distributing it over the entire dish.
Bake, uncovered, at 350* for 20 to 25 minutes.
