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.
Ingredients
- ¼ cup canola oil
- 1 large yellow onion - diced into ½-inch pieces
- salt
- black pepper
- 3 cloves garlic - minced
- 5 strips uncooked smoked bacon - finely chopped
- 1 pound ground beef
- 1 cup dry white wine
- 3 cups chicken stock - or water
- ¾ cup heavy cream
- ¼ cup hot sauce
- 2 teaspoons hot smoked paprika
- 1 bay leaf
- 8 ounces elbow pasta
- 5 slices American cheese - ripped into small pieces
- 1½ cups grated Cheddar
- ½ cup finely chopped chives
Instructions
Cook the aromatics:
- 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 begins to caramelize, 20 to 25 minutes.
- Add garlic and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
Brown the meat:
- Increase the 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 the pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
Add the liquid ingredients:
- Return pan to 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.
- Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
Finish and serve:
- 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.