Ingredients
– 1 cup elbow macaroni
– 4 slices of bacon
– 1 pound ground beef
– 1 cup shredded sharp cheddar cheese
– 1 cup milk
– 1 tablespoon butter
– 1 tablespoon all-purpose flour
– ½ teaspoon garlic powder
– Salt and pepper to taste
– 4 large tortillas
– Optional toppings: lettuce, tomato, pickles, ketchup, mustard
Equipment Needed
– Large pot for boiling pasta
– Skillet for cooking bacon and beef
– Mixing bowl
– Whisk
– Wooden spoon
– Tongs
– A clean cutting board
– Knife
– Foil or parchment paper (for easy wrapping)
Step-by-Step Instructions
Let’s get cooking! First, bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions. I like to cook it just until al dente; it should still have a slight bite since we’re going to be mixing it with other ingredients. Once the pasta is ready, drain it and set it aside while you whip up the cheesy goodness. (See the next page below to continue steps…)