MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Hamburger Helper
 Categories: Pork, Beef, Dairy, Cheese, Pasta
      Yield: 4 Servings
 
    1/4 c  Oil
      1 lg Yellow onion; diced 1/2"
           Salt & black pepper
      3 cl Garlic; minced
      5 sl Uncooked smoked bacon; fine
           - chopped
      1 lb Ground beef
      1 c  Dry white wine
      3 c  Chicken stock or water
    3/4 c  Heavy cream
    1/4 c  (to 1/3 c) hot sauce
      2 ts Hot smoked paprika
      1    Bay leaf
      8 oz Elbow pasta
      5 sl American cheese; in sm
           - pieces
  1 1/2 c  Grated Cheddar
    1/2 c  Fine chopped chives
 
  Heat a large (12") sauté pan or Dutch oven over
  medium-low heat, and add oil and 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, 20 to 25
  minutes.
  
  Add garlic, and cook until fragrant and starting to
  brown ever so slightly, about 2 minutes.
  
  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 carefully drain off most of
  the fat, 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.
  
  By Priya Krishna
  
  Yield: 4 servings
  
  RECIPE FROM: 
https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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