but for grownups.
2 tbs neutral oil
1 onion, diced
5 garlic cloves, minced
1 pound ground beef
1 cup dry white wine
3 1/2 cups chicken stock
3/4 cup heavy cream, half and half, or whole milk
2 tbs hot sauce
2 tsp paprika
1 bay leaf
16 ounces rotini pasta (elbows work too - cut the chicken stock by 1/2 cup)
5 slices American cheese, ripped into small pieces
1 cup grated cheddar cheese
salt, pepper, parsley, and chives to taste
In a Dutch oven, heat the oil over medium-low. Cook the onion until softened and golden brown. Add the garlic and cook for an additional minute.
Increase heat to medium and add the ground beef. Cook until fully browned, and then drain most of the fat. Add the white wine and fully reduce.
Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf. Bring to a boil, and then add the pasta and stir frequently until cooked through.
Reduce the heat to low. Stir in both types of cheese and mix until melted. Remove from heat, season to taste, and serve.