Heat the cooking oil in a large skillet over medium-high heat, then add the diced bacon and sauté until it becomes crispy. Transfer the cooked bacon to a plate lined with paper towels.

Using the same skillet, retain a small amount of bacon grease and add extra oil. Crumble the ground beef into the skillet and cook until browned. Add in the diced onion, ground paprika, and black pepper, cooking until the onion is translucent.

Stir in the beef broth, tomato sauce, and Dijon mustard into the skillet, mixing thoroughly.

Incorporate the uncooked elbow macaroni, cover the skillet, and bring the mixture to a boil. Once boiling, reduce the heat, stir, and cover again. Allow it to simmer for approximately 15 minutes until the pasta is tender.

Stir in the melted cheddar cheese, half of the cooked bacon, and sweet pickle relish. Mix until the cheese is thoroughly melted and evenly mixed.

For extra cheesiness, top with another layer of cheese, cover, and let it melt. Finish by sprinkling the remaining bacon on top for added crunch, if desired.