ONIMA recipes
Gourmet Hamburger Helper: An Upgrade for Nostalgic Adults
One-pan macaroni with ground beef, pancetta, two cheeses and Habanero Koji hot sauce. Comfort food with a little more depth.
- Yield
- Serves 6
- Active Time
- 45 minutes
- Total Time
- 55 minutes
- Difficulty
- Intermediate
Original recipe
Ingredients
For the Beef and Onion Base
- 1 cup neutral oil (240ml)
- 1 large sweet onion, diced
- 8 garlic cloves, smashed
- 7 oz pancetta, smoked bacon, or guanciale, diced (200g)
- 1 lb ground beef (450g)
- Salt and freshly ground black pepper, to taste
For the Macaroni
- 4 cups beef broth (1 liter)
- 3/4 cup Habanero Koji hot sauce (200ml)
- 3/4 cup heavy cream (200ml)
- 12 oz macaroni noodles (350g)
For Finishing
- 7 slices American cheese
- 5 oz finely grated young cheddar cheese (150g)
- 1 tablespoon cornstarch (8g)
- 1 bunch chopped chives or parsley
- Fried onions (optional)
Step by step
-
Cook the onions and pancetta
Heat 1 cup (240ml) oil in a large sauté pan over medium heat. Add diced onion with a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 30 minutes.
-
Add garlic and pancetta
Add smashed garlic cloves and cook until fragrant, about 1 minute. Stir in 7 oz (200g) diced pancetta (or bacon/guanciale) and cook until crispy. Drain excess fat if necessary.
-
Brown the beef
Add 1 lb (450g) ground beef, breaking it up with a spoon, and cook until browned, about 15-20 minutes. Season with salt and pepper to taste, and drain any excess fat.
-
Simmer with broth and sauce
Pour in 4 cups (1 liter) beef broth, 3/4 cup (200ml) Habanero Koji hot sauce, and 3/4 cup (200ml) heavy cream. Stir to combine and bring the mixture to a simmer.
-
Cook the pasta
Add 12 oz (350g) macaroni noodles and cook, stirring occasionally, until al dente, about 8-10 minutes. Keep hot water nearby to add if the sauce becomes too thick during cooking.
-
Add cheese and cornstarch
Turn off the heat and stir in 7 slices of American cheese, 5 oz (150g) grated cheddar cheese, and 1 tablespoon (8g) cornstarch. Stir until the cheese has melted and the sauce becomes smooth and creamy.
-
Adjust consistency
If the mixture is too thick, add a bit more water to reach your desired consistency.
-
Garnish and serve
Stir in chopped chives or parsley and top with fried onions if using. Serve immediately.
The whole recipe, at a glance
Your cooking chart.
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| Ingredients | Preparation flow | |||||||
|---|---|---|---|---|---|---|---|---|
| 1 cup neutral oil (240ml) | Cook onion with oil and a pinch of salt over medium heat until caramelized, about 30 minutes. | Cook garlic for 1 minute, then add pancetta and cook until crisp. Drain excess fat if needed. | Break up and brown the beef, 15–20 minutes. Season and drain excess fat. | Add beef broth, Habanero Koji and cream; stir and bring to a simmer. | Add macaroni; stir occasionally until al dente, 8–10 minutes. Add hot water if too thick. | Turn off heat. Stir in both cheeses and cornstarch until melted, smooth and creamy. | Loosen with a little water if needed. | Stir in chives or parsley, top with optional fried onions and serve immediately. |
| 1 large sweet onion, diced | ||||||||
| Pinch of salt | ||||||||
| 8 garlic cloves, smashed | ||||||||
| 7 oz pancetta, smoked bacon, or guanciale, diced (200g) | ||||||||
| 1 lb ground beef (450g) | ||||||||
| Salt and freshly ground black pepper, to taste | ||||||||
| 4 cups beef broth (1 liter) | ||||||||
| 3/4 cup Habanero Koji hot sauce (200ml) | ||||||||
| 3/4 cup heavy cream (200ml) | ||||||||
| 12 oz macaroni noodles (350g) | ||||||||
| Hot water if needed | ||||||||
| 7 slices American cheese | ||||||||
| 5 oz finely grated young cheddar cheese (150g) | ||||||||
| 1 tablespoon cornstarch (8g) | ||||||||
| Water if needed | ||||||||
| 1 bunch chopped chives or parsley | ||||||||
| Fried onions (optional) | ||||||||