Ingredients:

• 2 tablespoons canola oil
• 1 pound ground beef
• Salt and black pepper
• 1 cup white wine
• 3 cups chicken broth
• ¾ cup heavy cream
• ⅓ cup Crystal hot sauce
• 2 teaspoons hot smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 5 strips cooked smoked bacon, roughly chopped/crumbled/shredded
• 1 bay leaf
• 2 cups elbow pasta (325g)
• 5 slices American cheese, ripped into small pieces
• 1½ cups grated Mexican Cheese (150g) lowered from 170g

Directions:

• Step 1
  Heat a large (12-inch) sauté pan on medium-high (6 on the left front eye), add oil and ground beef. Season with salt and pepper. Cook meat until done, about 10 minutes.

• Step 2
  Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.

• Step 3
  Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.

• Step 4
  Add the chicken stock, heavy cream, hot sauce, paprika, onion powder, garlic powder, bacon and bay leaf to the pan. Mix until combined, increase heat to 8, and bring to a boil.

• Step 5
  Once the mixture is bubbling, add the pasta and cook until al dente, stirring often, about 9 minutes.

• Step 6
  Discard bay leaf. Reduce the heat to low and stir in both cheeses, stirring until completely melted and sauce is thickened.

• Step 7
  Remove the pan from heat,  serve.