Hamburger Helper

Name: Hamburger Helper
Total time: 45 min
Yield: 4
Ingredients: 12 oz Ground Beef; 8 oz Ground Italian Sausage; 3 Medium Shallots, Small Diced; 4 Garlic Cloves, Minced; ½ tsp Smoked Paprika; 2 Tbsp Tomato Paste; ¼ cup Dry White Wine; 4 cups Beef Broth; 8 oz Elbow Macaroni (½ lb); 1½ cups Sharp Cheddar Cheese, Freshly Grated; ½ cup Gouda Cheese, Freshly Grated; 2 Tbsp Fresh Parsley, Finely Chopped; 2-3 Tbsp Extra Virgin Olive Oil; Kosher Salt, to Taste; Coarse Ground Black Pepper, to Taste

One-pan beef, Italian sausage and macaroni with cheddar and Gouda.

Ingredients

12 oz Ground Beef
8 oz Ground Italian Sausage
3 Medium Shallots, Small Diced
4 Garlic Cloves, Minced
½ tsp Smoked Paprika
2 Tbsp Tomato Paste
¼ cup Dry White Wine
4 cups Beef Broth
8 oz Elbow Macaroni (½ lb)
1½ cups Sharp Cheddar Cheese, Freshly Grated
½ cup Gouda Cheese, Freshly Grated
2 Tbsp Fresh Parsley, Finely Chopped
2-3 Tbsp Extra Virgin Olive Oil
Kosher Salt, to Taste
Coarse Ground Black Pepper, to Taste

Method

BROWN THE MEAT: Heat a large sauté pan that can hold the cooking liquid or a Dutch oven on medium-high heat. Add the olive oil. Add the ground beef and sausage and flatten each section. Season with salt and pepper. After browning the first side, flip over and season the second side with salt and pepper. Once completely browned, chop the meat into smaller pieces and remove with a slotted spoon. Transfer to a plate, leaving about 1-2 Tbsp of fat behind.
COOK THE AROMATICS: Reduce the heat to medium. Add the shallots and cook for 2-3 minutes until softened. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and begins to caramelize.
DEGLAZE AND ADD BROTH: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until the wine is mostly reduced. Add the beef broth and return the browned meat to the pan. Season with salt and pepper. Increase the heat and bring to a gentle boil.
COOK THE PASTA: Stir in the elbow macaroni. Reduce the heat to maintain a steady simmer. Cook uncovered for 10-12 minutes or until the pasta is tender and a small amount of starchy liquid remains in the pot, stirring occasionally.
FINISH WITH CHEESE: Remove the pan from the heat. Add the cheddar cheese and Gouda in a few batches, stirring until fully melted and incorporated. Fold in the parsley and adjust the seasoning if needed. Allow the pasta to rest for 2-3 minutes before serving so the sauce can thicken slightly, stirring gently. If the mixture becomes too thick, stir in a splash of warm beef broth before serving.