8 ounces elbow macaroni, uncooked (can use rice or corn pasta)
2-4 slices bacon, diced
1 1⁄2 lbs ground beef
2 green onions, sliced, white and part of the green
1 tablespoon chili powder
1⁄2 teaspoon salt
1 teaspoon liquid smoke
6 tablespoons ketchup
3 teaspoons yellow mustard
1 (14 ounce) can chopped tomatoes
1 1/2 cup cheddar cheese, shredded
Cook macaroni according to package directions. Keep warm.
In a large skillet, cook the bacon until crisp, pour off all but about a half tablespoon of bacon grease.
Add ground beef and green onions and cook together until beef is thoroughly cooked through.
Stir in chili powder, salt, and liquid smoke and cook for about 5 minutes.
Add ketchup, mustard, and tomatoes and stir until well combined.
Stir in cooked macaroni and shredded cheese.
Cook over low heat for about 5 minutes until cheese is melted and everything is heated through.