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1.
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Boil the pasta until al dente, according to package directions.
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Drain and rinse with cool water to stop the cooking.
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When drained, place in your 3-quart casserole dish and set aside.
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2.
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While pasta is cooking, start your bacon by cutting into strips.
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Add to a large frying pan and cook, stirring over medium high heat.
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When starting to brown, add chopped onion, stir and cook until onions become browned and caramelized.
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3.
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Add ground beef to the same frying pan and cook until crumbled and browned.
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Remove from heat, stir into noodles and set aside.
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4.
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Preheat the oven to 375 degrees.
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5.
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Over medium heat, melt the butter in a medium sauce pan.
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6.
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Add the flour, sea salt, dry mustard, pepper, and paprika.
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Stir constantly over medium heat for about three minutes.
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7.
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Slowly add in the milk while whisking.
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8.
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Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens and will coat the back of a spoon.
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9.
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Remove from heat, and stir in 2 1/2 cups of the cheese, stirring until melted.
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10.
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Pour the cheese sauce over the noodles and stir until combined.
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11.
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Sprinkle on the rest of the cheese and chives.
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Dust with more paprika.
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12.
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Bake for about 25-30 minutes, until it gets golden brown, bubbly and ooey-gooey!
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13.
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Serve quick before it disappears.
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There were no leftovers to put away when I made this!
