Ingredients:12 oz elbow macaroni (or any pasta you prefer)1 lb ground beef1 tbsp olive oil3 garlic cloves, minced2 cups heavy cream1 cup milk2 cups shredded cheddar cheese½ cup grated Parmesan cheese6 slices of bacon, cooked and crumbled½ tsp smoked paprikaSalt and pepper, to tasteChopped fresh parsley (for garnish)Instructions:1. Cook the Pasta: Boil pasta according to package directions until al dente. Drain and set aside.2. Cook the Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef, season with salt, pepper, and paprika. Cook until browned, then remove from the skillet and set aside.3. Prepare the Alfredo Sauce: In the same skillet, sauté minced garlic for about 30 seconds. Add the heavy cream and milk, bringing it to a gentle simmer. Stir in cheddar and Parmesan cheeses until the sauce is smooth and creamy.4. Combine Everything: Add the cooked pasta and browned beef into the sauce. Stir well to combine. Top with crumbled bacon.5. Serve: Optionally, sprinkle a bit more cheese on top and let it melt. Garnish with chopped parsley before serving.Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServes: 6Calories: Approximately 620 per serving—Let me know if you’d like it adapted for a menu, blog post, or social media caption too!
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