Well, I told you I was going to make The New York Times recipe for Homemade Hamburger Helper, so I did. At least my version of it.

Ingredients:
1.5 lbs 80% Ground Beef
9 slices Thick Cut Apple wood Smoked Bacon (crispy bacon)
1.5 lg White Onion (I chopped it small)
5 lg Garlic Cloves
1/2 lg Green Bell Pepper (chopped small)
3 slices Thicker Cut Apple wood Smoked Bacon (to cook w/ Hamburger)
4 cp Chicken Stock
1/2 cp Louisiana Hot Sauce
1.5 cp Heavy Cream
3 cp Dry White Wine (I used Sauvignon Blanc)
12 oz Extra Sharp Cheddar Cheese
8 slices American Cheese
2 tblsp Smoke Paprika
2 tbsp Chives
1 tblsp Thyme
2 pats butter
Sea Salt to taste
Pepper to taste
12-16 oz Elbow Pasta

I’ve included their recipe in screen shot form after my pictures from while cooking. I will freeze half. My husband LOVED IT!

I’d say it makes 8 -10 servings. (can freeze/can make ahead). Great meal with big flavors.

I cooked and crisped my 9 slices of bacon first, remove from pot set aside. I rinsed pot (not washed), I wanted the bacon renderings. Added 1 pat butter, onions, and garlic, sauteed til almost clear. Added bell pepper. Continued cooking til almost soft, added beef, raw bacon, and continued with Original recipe. At end I folded in Chives, 1 last pat of butter, and Crispy Bacon. Very rich dish in taste and texture. I did opt to use Thyme instead of Bay Leaf. I didn’t grate my cheese, I cubed it small. The Bell pepper and two different textures of bacon played out beautifully. You even add some chopped Roma Tomatoes if you really want to go all out. I think I just forgot.

Now, this dish did take about 1 1/2 hours to make since you are only using one pot and it is a layered kinda cooking dish. However, it really does taste outstanding.

Any questions, please feel free to contact me.