Preheat the oven to 350°F.
Cook the macaroni according to package directions EXCEPT stop cooking one minute before it should be done.
Heat the skillet over medium-high heat.
Cook the chopped bacon, reserving 2 tbsp. renderings once done, drain the rest; set aside.
In the same skillet, return to medium-high heat.
Add the reserved bacon renderings and onions, cook for one minute.
Crumble the ground beef into the skillet, stirring to mix in the onions.
Add the salt, pepper, garlic, and paprika.
Cook about 5 minutes or until done, drain any renderings.
In a medium bowl, combine the beef broth, Worcestershire sauce, ketchup, mustard, pickle juice, and cornstarch; whisk until combined; set aside.
Once the beef is cooked, remove from heat.
Add the bacon and the cooked/drained pasta to the skillet, mixing it completely into the seasoned beef.
Over medium heat, pour in the liquid mixture, stir to combine.
Stir in the pickle relish and the mozzarella cheese.
Cook until it starts to bubble and the sauce begins to thicken; about 5 minutes.
Sprinkle the cheddar cheese to the top.
Place the skillet in the oven uncovered and cook until the cheese is melted; 7-10 minutes.
Serve and enjoy.