Hamburger Helper
My twist on the classic Red Boxed Cheesy Pasta with minced beef added, inspired by the New York Times version.
Ingredients
Directions
- 1
Add the bacon to a large, deep pot over low-medium heat and fry until crisp with the fat rendered. Remove from the pot and place to one side, leaving the excess fat behind. Dice just before needed.
- 2
Increase heat slightly to medium and add the onion to the leftover fat. Gently fry until soft and golden, then add the garlic and fry for another minute. Add in the beef and cook until browned, breaking up with your wooden spoon as you go.
- 3
Stir in the tomato puree, hot sauce and mustard and continue frying for another minute or so, then add the macaroni. Pour in the stock and milk, then stir in the paprika, oregano, salt and pepper. Gently simmer and stir occasionally until the sauce thickens and the pasta is al dente.
- 4
Turn the heat to the lowest it goes then stir in the cheese until it melts. Stir in the chives and bacon, then check for seasoning and adjust if needed. If at any point the sauce dries up before the pasta cooks, just add in more stock a splash at a time.
