Homemade Hamburger Helper

Serves 1
tiktok.com

Directions

  1. 1Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and diced onion; season lightly with salt and pepper.
  2. 2Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and diced onion; season lightly with salt and pepper.
  3. 3Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and diced onion; season lightly with salt and pepper.
  4. 4Cook the onions until they turn light beige in color and begin to caramelize, for 20 to 25 minutes.
  5. 5Cook the onions until they turn light beige in color and begin to caramelize, for 20 to 25 minutes.
  6. 6Cook the onions until they turn light beige in color and begin to caramelize, for 20 to 25 minutes.
  7. 7Add minced garlic and cook until fragrant and starting to brown slightly, about 2 minutes.
  8. 8Add minced garlic and cook until fragrant and starting to brown slightly, about 2 minutes.
  9. 9Add minced garlic and cook until fragrant and starting to brown slightly, about 2 minutes.
  10. 10Increase heat to medium-high and add finely chopped bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces.
  11. 11Increase heat to medium-high and add finely chopped bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces.
  12. 12Increase heat to medium-high and add finely chopped bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces.
  13. 13Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, for 12 to 15 minutes.
  14. 14Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, for 12 to 15 minutes.
  15. 15Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, for 12 to 15 minutes.
  16. 16Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  17. 17Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  18. 18Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  19. 19Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  20. 20Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  21. 21Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  22. 22Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf to the pan.
  23. 23Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf to the pan.
  24. 24Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf to the pan.
  25. 25Mix until combined and bring to a boil.
  26. 26Mix until combined and bring to a boil.
  27. 27Mix until combined and bring to a boil.
  28. 28Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  29. 29Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  30. 30Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  31. 31Reduce the heat to low and stir in both types of cheese (American and Cheddar), stirring until completely melted and sauce is thickened.
  32. 32Reduce the heat to low and stir in both types of cheese (American and Cheddar), stirring until completely melted and sauce is thickened.
  33. 33Reduce the heat to low and stir in both types of cheese (American and Cheddar), stirring until completely melted and sauce is thickened.
  34. 34Remove from heat, stir in chives, and season to taste with salt and pepper.
  35. 35Remove from heat, stir in chives, and season to taste with salt and pepper.
  36. 36Remove from heat, stir in chives, and season to taste with salt and pepper.

Ingredients

  • 0.25 cup neutral oil
  • 0.25 cup neutral oil
  • 0.25 cup neutral oil
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 large yellow onion
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 5 strips uncooked bacon
  • 5 strips uncooked bacon
  • 5 strips uncooked bacon
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 3 cups chicken stock or water
  • 3 cups chicken stock or water
  • 3 cups chicken stock or water
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.33 cup hot sauce
  • 0.33 cup hot sauce
  • 0.33 cup hot sauce
  • 2 teaspoons hot smoked paprika
  • 2 teaspoons hot smoked paprika
  • 2 teaspoons hot smoked paprika
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 8 ounces elbow pasta
  • 8 ounces elbow pasta
  • 8 ounces elbow pasta
  • 5 slices American cheese
  • 5 slices American cheese
  • 5 slices American cheese
  • 1.5 cups grated Cheddar
  • 1.5 cups grated Cheddar
  • 1.5 cups grated Cheddar
  • 0.5 cup finely chopped chives
  • 0.5 cup finely chopped chives
  • 0.5 cup finely chopped chives

Equipment

large (12-inch) sauté panDutch ovenlarge spoon