Bring a large pot of salted water to a rolling boil over high heat. Add your choice of short pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Drain the cooked pasta in a colander, shaking off excess water, and set it aside to cool while you prepare the beef mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the ground beef and cook for 5-7 minutes, breaking it apart until it's browned.

Drain any excess grease, then sprinkle the browned beef with onion powder, garlic powder, smoked paprika, salt, and pepper. Stir and cook for another 1-2 minutes.

Reduce the heat to medium-low and pour in 1.5 cups of Alfredo sauce, stirring to combine. Let simmer for about 2-3 minutes.

Add the drained pasta to the skillet, gently tossing to combine. Stir in shredded cheddar and optional mozzarella until melted.

Remove from heat and top with crumbled bacon and diced pickles. Optionally add fresh tomatoes or shredded lettuce.

Scoop into bowls and serve warm.