As a young cook, meal starter kits made me feel like I could prepare a real meal without asking for an adult’s help with a knife. Hamburger Helper felt a step above boxed mac and cheese because I got to brown the beef before seasoning it with the mystery spice packet. Though I haven’t touched a box since I got full rein over the kitchen, the concept of a cheeseburger-inspired pasta still sounds delicious! I first made this using leftover Ethiopian takeout, and the fusion instantly brought together two very nostalgic flavors.
Store leftovers in the fridge in an airtight container. Reheat on the stove with a splash of milk to make the sauce creamy again.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Fill a large pot halfway with water and generously season with fine sea salt. Set over high heat to bring to a boil.
Step 2
Chop 1 medium onion into a fine dice. Set a braising pan over medium heat. Once hot, put a splash of extra-virgin olive oil into the pan, then add the onion and cook, stirring occasionally with a wooden spoon until soft, 3–5 minutes. Add 1½ tsp. minced garlic, 1½ tsp. minced ginger, 1 tsp. cumin seeds, and 2 Tbsp. berbere spice and cook, stirring frequently until fragrant, about 2 minutes.
Step 3
Add 1 lb. 85/15 ground beef and break it into small pieces using the wooden spoon. Increase the heat to medium-high and continue to cook the beef, stirring occasionally, until browned.
Step 4
While the beef is cooking, cook 1⁄2 lb. short pasta, such as fusilli, in the salted boiling water. Set a timer according to the package directions and reserve 1 cup of pasta water before draining.
Step 5
Once the beef has browned, stir in 3 Tbsp. tomato paste and cook until it turns a darker red, 1–2 minutes. Lower the heat to medium, pour in 1⁄2 cup dry red wine, and use the wooden spoon to scrape up any browned bits from the bottom of the pan.
Step 6
Sprinkle in 1 Tbsp. chickpea flour, if using, and stir well to ensure there are no clumps. Stir in 1 cup whole milk and 2 cups shredded sharp cheddar cheese and 1⁄2 cup grated Parmesan cheese. Once the cheeses have partially melted, fold in the cooked pasta. If the sauce is too thick, add small splashes of the reserved pasta water.
.jpg)
