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!
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
- 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.