Maximum cheese and bacon levels, achieved.
By America's Test Kitchen | February 10, 2012
<< Back to Article: Shaping Up Bacon-Cheeseburger Pasta Bake
Looks very good!
I thought this was sort of disastrous. It turned out watery and underseasoned. Maybe if the water was reduced to two cups? It’s hard to say. I wish I knew if it was the nature of the recipe or something I did wrong, but I don’t think I’ll make this again.
Do you put the ground beef in raw? Or brown it off first?
Both the beef and the pasta go into this dish uncooked.
Sorry to say, I am with Julie. This was disappointing. I think it would be better to brown the meat first? My pasta was way over done by the time the meat was cooked through – even crumbled quite small.
Mine also ended up watery, too! So sad! It tasted good, especially the next day as leftovers when all the water had been absorbed.
I’ve made this several times with excellent results.
Would like to try this, but not with American Cheese.
We did it,but browned the meat and cooked the noodles first. It was delicious!
You must be logged in to post a comment.
Transforming this tired Italian-American classic into a dish worth making took more than swapping out the ricotta.
Episode: Who Wants Pasta? Season 10
Announcing the Launch of our New Recipe Websites
How to Make Marshmallows
Blogger Spotlight: The Cook's Illustrated Baking Book
How to Make Salted Caramels [VIDEO]
Our Roast Butterflied Leg of Lamb is a great alternative to the traditional bone-in version and makes a gorgeous holiday centerpiece.
America's Test Kitchen will not sell, rent, or disclose your e-mail address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive Notes from the Test Kitchen, our free newsletter, along with notification of America's Test Kitchen specials.
Only registered users can comment and browse past recipes. Don't have an account? You can register for free.