Epic Loaded Cheeseburger Pasta Bake

with Bacon, Cheddar and Spring Onion

2 tbs mayonnaise

½ tsp dijon mustard

2 tsp olive oil

1 tbs tomato sauce

medium saucepan

box grater

medium deep frypan

1L (4 cup) baking dish

Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the spring onion. Crush or finely chop 2 garlic cloves. Coarsely grate the cheese. Combine 2 tbs mayonnaise, ½ tsp dijon mustard and 2 tsp water in a bowl and season with salt and pepper (see Make it yours).

Cook the pasta in the pan of boiling water for 11 mins or until al dente. Drain. Meanwhile, preheat the grill to high.

Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the bacon, stirring, for 2-3 mins until slightly crisp. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the Spanish seasoning and garlic and cook, stirring, for 30 secs or until fragrant.

Add the tomatoes, 1 tbs tomato sauce and 2 tbs water to the beef mixture and bring to a simmer. Reduce the heat to medium and cook for 3 mins or until slightly reduced. Add the pasta and stir to combine. Remove the pan from the heat. Taste, then season with salt and pepper.

Transfer the pasta mixture to the baking dish and scatter with the cheese. Grill for 5 mins or until the cheese is golden. Divide the pasta bake among plates or pop the dish on the table for everyone to help themselves. Drizzle with the dijon mayo, scatter with the spring onion and enjoy!

Want to amp up the cheeseburger vibe? Stir some chopped pickles through the dijon mayo for that authentic burger sauce flavour.