Wagyu One Pot Hamburger Helper

This recipe is perfect for fall and feels very nostalgic. Enjoy this version of “Hamburger Helper” with a few twists.

INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 1 pound American wagyu ground beef

• 1 medium yellow onion, chopped

• kosher salt and black pepper

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 pound short pasta

• 2 cups low sodium beef broth

• 1 1/2-2 cups milk (we used Monument Farms)

• 1 1/2-2 cups shredded cheddar cheese (we used Cabot

• 1 tablespoon ketchup

• fresh parsley, for serving

• red pepper flakes, optional for serving

OPTIONAL ADD-INS

• 1 cup grated zucchini

• 1 bell pepper

• 6 cups kale, chopped

INSTRUCTIONS

1. In a large pot set over medium high heat, add the olive oil, onion and beef. Season with salt and pepper. Cook until brown all over, breaking up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and garlic powder, cook another minute.

2. Add the pasta toss to coat, then pour in the broth and milk. Add the ketchup and stir to combine. Season with salt. In this step, also add-in grated zucchini and bell pepper, if using.

3. Bring to a gentle boil over medium high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.

4. Stir in the cheese and cook another few minutes until very creamy.

5. Add-in chopped kale a few minutes before taking off the heat.

6. Divide the pasta among bowls and top with fresh parsley and red pepper flakes. Enjoy!

This recipe is adapted from Half-Baked Harvest.