Foshee Lifestyle Blog

The Best Hamburger Helper You’ve Ever Had

Imagine the mouth-watering aroma of Hamburger Helper cooking in your kitchen, just like the one your mom used to make. The New York Times has a recipe for a homemade version of this beloved classic, and it has received over 6,000 rave reviews! It’s sure to be a hit with everyone, especially your kids. Don’t wait any longer, give it a try and discover a new family favorite. We can’t wait to hear what you think!

@fosheeresidential

This truly is the best Hamburger Helper you’ll ever have! For the full recipe, check out our most recent blog post. Link in bio➡️ #Hamburgerhelper #Recipes #Cooking #Apartmentliving #Apartment #Cookingtok

♬ Time for Cooking – Vin Music

Ingredients:

Yield: Four servings (we think it makes a littel more than four)

  • ¼cup neutral oil, such as canola or vegetable
  • 1 large yellow onion, diced into ½-inch pieces
  • Salt and black pepper
  • 3garlic cloves, minced
  • 5strips uncooked smoked bacon, finely chopped
  • 1pound ground beef
  • 1cup dry white wine
  • 3cups chicken stock or water
  • ¾cup heavy cream
  • ¼ to ⅓cup hot sauce
  • 2teaspoons hot smoked paprika
  • 1bay leaf
  • 8ounces elbow pasta
  • 5slices American cheese, ripped into small pieces
  • 1½cups grated Cheddar
  • ½cup finely chopped chives

PREPARATION

  • Step 1
    Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
  • Step 2
    Add garlic and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
  • Step 3
    Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
  • Step 4
    Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  • Step 5
    Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  • Step 6
    Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf to the pan. Mix until combined and bring to a boil.
  • Step 7
    Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  • Step 8
    Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
  • Step 9
    Remove the pan from heat, stir in chives, and season to taste with salt and pepper. Serve immediately.

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