Cook the chopped beef bacon over medium heat for 8–10 minutes until crispy, leaving the rendered fat in the skillet.

Add the ground beef to the skillet with bacon fat and brown for 5–7 minutes. Drain excess fat.

Sauté diced onions in the same skillet for 5–7 minutes, then add minced garlic and cook for an additional minute.

Cook the short pasta in salted boiling water according to package directions until al dente, reserving a cup of pasta water.

In the skillet, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour, cooking for 1–2 minutes. Gradually add warmed milk until thickened.

Stir in sharp cheddar and cream cheese until melted into the sauce over medium-low heat.

Mix in ketchup, mustard, Worcestershire sauce, and seasonings, adjusting to taste.

Combine the browned meat mixture with the cheese sauce, then add the cooked pasta and mix until coated.

Stir in two-thirds of the crispy bacon and dill pickle relish.

Serve garnished with remaining bacon and additional dill pickle relish.