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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Hamburger Helper   
    Categories: Pork, Beef, Dairy, Cheese, Pasta   
         Yield: 4 Servings   
       
       1/4 c  Oil   
         1 lg Yellow onion; diced 1/2"   
              Salt & black pepper   
         3 cl Garlic; minced   
         5 sl Uncooked smoked bacon; fine   
              - chopped   
         1 lb Ground beef   
         1 c  Dry white wine   
         3 c  Chicken stock or water   
       3/4 c  Heavy cream   
       1/4 c  (to 1/3 c) hot sauce   
         2 ts Hot smoked paprika   
         1    Bay leaf   
         8 oz Elbow pasta   
         5 sl American cheese; in sm   
              - pieces   
     1 1/2 c  Grated Cheddar   
       1/2 c  Fine chopped chives   
       
     Heat a large (12") sauté pan or Dutch oven over   
     medium-low heat, 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.   
        
     Add garlic, and cook until fragrant and starting to   
     brown ever so slightly, about 2 minutes.   
        
     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.   
        
     Remove pan from the heat and carefully drain off most of   
     the fat, leaving a little in the pan to keep the meat   
     moist.   
        
     Return pan to the medium-high heat and add white wine,   
     allowing it to reduce until the mixture is almost dry,   
     about 10 minutes.   
        
     Add the chicken stock, heavy cream, hot sauce, paprika   
     and bay leaf to the pan. Mix until combined and bring to   
     a boil over medium-high.   
        
     Once the mixture is boiling, add the pasta and cook   
     until al dente, stirring often, about 9 minutes.   
        
     Reduce the heat to low and stir in both types of cheese,   
     stirring until completely melted and sauce is thickened.   
        
     Remove the pan from heat, stir in chives and season to   
     taste with salt and pepper. Serve immediately.   
        
     By Priya Krishna   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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