Cheeseburger Macaroni
15m prep 40m cook 55m ready
A homemade, high-class version of Hamburger Helper featuring ground beef, bacon, and macaroni in a creamy, cheesy sauce with a touch of smoked paprika. It's a family favorite that makes a lot, perfect for crowds or leftovers.
Ingredients
- 1 1/2 tbsp high-heat oil, such as canola or safflower
- 1 small yellow onion chopped
- 3 medium cloves garlic minced
- 4 slices bacon chopped
- 1 lb lean ground beef
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp smoked paprika
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 3/4 cup chicken broth
- 3/4 cup half-and-half or heavy cream
- 6 oz elbow pasta
- 2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 417 mg
- Iron: 1.92 mg
- Magnesium: 39.7 mg
- Phosphorus: 328 mg
- Potassium: 471 mg
- Zinc: 2.59 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/2 tbsp high-heat oil, such as canola or safflower
- 1 lb lean ground beef
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp smoked paprika
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 3/4 cup chicken broth
- 3/4 cup half-and-half or heavy cream
- 6 oz elbow pasta
- 2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Prepare
- Chop 1 small yellow onion
- Mince 3 medium cloves garlic
- Chop 4 slices bacon
Let's Cook
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Step 1.
Heat 1½ tablespoons high-heat oil (such as canola or safflower) in a 10-inch skillet over medium-low heat. Add the chopped onion and cook, stirring occasionally, until golden brown and beginning to caramelize, about 15 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Transfer the onion mixture to a bowl or plate and set aside.
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Step 2.
Increase the heat to medium and add the chopped bacon to the skillet. Cook until the fat renders and the bacon begins to crisp, about 5 minutes. Add the ground beef, breaking it into small pieces with a large spoon, and cook until browned, 5 to 7 minutes. Remove from heat and carefully drain off most of the fat. Stir in the reserved onion mixture, tomato paste, bay leaves, smoked paprika, and salt and pepper to taste.
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Step 3.
Return the skillet to medium heat and add the white wine. Cook until the wine is almost completely reduced, 3 to 5 minutes. Add the chicken broth and half-and-half, and bring to a boil. Stir in the elbow pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta is al dente, stirring frequently, about 10 minutes. Remove the bay leaves.
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Step 4.
Reduce the heat to low and add the shredded cheddar cheese, stirring until completely melted and the sauce thickens. Fold in the chopped fresh parsley and serve immediately.
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