Total Time1 hour 15 minutes

Rating4(9,296)CommentsRead comments

Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.

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Yield:4 servings

• ¼cup neutral oil, such as canola or vegetable
• 1large 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

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

1343 calories; 92 grams fat; 39 grams saturated fat; 2 grams trans fat; 36 grams monounsaturated fat; 9 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 55 grams protein; 1646 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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. 1.

Step 2

Add garlic and cook until fragrant and starting to brown ever so slightly, about 2 minutes. 1.

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. 1.

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. 1.

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. 1.

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. 1.

Step 7

Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes. 1.

Step 8

Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened. 1.

Step 9

Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.

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4 out of 5

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I got drunk and made this when my fiancee wasn’t home and got all these stains on my undershirt when I ate it (I spilled on myself) and it was so good and I don’t even care.

This 4-serving gutbuster clocks in at over 1,100 calories per serving. I lightened it up by omitting the bacon, using half-and-half and 93% ground beef. I easily divided it into 6 servings with a salad on the side.

Made as directed, following others’ suggestions to cut down on the hot sauce. Delicious! And worked very well using gluten-free macaroni. Although after spending a good hour and a half in the kitchen – on a recipe inspired by a convenience product, of all things – my teen son and I decided it would more accurately be titled "Hamburger Complicater."

This is nothing like the dish my mother and grandmother used to make, which was baked and browned on top. Sauteed hamburger and onion got mixed with a can of tomatoes and elbow pasta (I don’t know if it was raw) in an oven proof baking dish, topped with lots of real cheddar cheese, and baked for 40 minutes or an hour or so. The cheese, macaroni, and tomato formed a thick, browned, and tasty crust on the top. Inside was the soft and bland but appetizing ground beef, onions, and macaroni.

What can I substitute for the wine? All tips appreciated.

Way too much fat in this dish to enjoy.

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