by Debra Wysopal

Gotta say, this is one rich, stick to your ribs recipe. It’s a gut-buster, but my husband and friends loved it. Plus, it was all anyone could talk about on the internet, so here you go! The recipe was taken from the NYT, they write: 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.

Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 26 voted )


  • ¼ cup neutral oil, such as canola or vegetable
  • 1 large yellow onion, diced into 1/2-inch pieces
  • Kosher salt and black pepper
  • 3 garlic cloves, minced
  • 5 strips uncooked smoked bacon, finely chopped (or put through a food processor)
  • 1 pound ground beef
  • 1 cup dry white wine
  • 3 cups chicken stock or water
  • ¾ cup heavy cream
  • ¼ to ⅓ cup hot sauce, such as Frank's (see note)
  • 2 teaspoons hot smoked paprika
  • 1 bay leaf
  • 8 ounces elbow pasta
  • 5 slices American cheese, ripped into small pieces (not singles)
  • 1 ½ cups grated Cheddar
  • ½ cup finely chopped chives


Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add enough oil to coat the bottom of the pan.  When hot, add the 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.  Add garlic, and cook until fragrant, about 2 minutes, careful not to burn. 

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.

Remove pan from the heat and use a couple of paper towels to soak up most of the excess oil, leaving a little in the pan to keep the meat moist.

Return pan to the 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 over medium-high.  Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.

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.


I used 1/4 hot sauce and we like things hot. It had a nice amount of kick, but perhaps too much for young kids or sensitive palates.

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Judith January 11, 2020 - 4:42 pm

Can’t wait to try this. It looks “deadly” good for dinner, lunch, or breakfast. Out the door go the New Year’s resolutions.

Debra Wysopal January 12, 2020 - 7:39 am

ha! exactly!

Kristy January 12, 2021 - 3:54 am

Thanks for posting, couldn’t get the recipe from NYT! I’m in Australia and just went to the supermarket to buy the ingredients – and we had Franks hot sauce!! Winning. Looking forward to trying this, it’s cooking as I type!

Debra Wysopal July 1, 2021 - 12:22 pm

Amazing! I hope it was great!

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