Sourdough Jack Hamburger Helper

Bring a large pot of generously salted water to a boil over medium-high heat.

Cook the pasta 1 minute less than for al dente, according to package directions. Drain well and place it in a large bowl. Add 1 teaspoon of the melted butter and toss to coat well.

Preheat the oven to 375°F. In a large (5-quart) Dutch oven over medium heat, cook the bacon, turning occasionally, until crisp, about 10 minutes. Drain on paper towels, leaving the fat in the pot. Add the ground beef and cook over medium heat, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes.

Set a colander inside a medium bowl and drain the beef. Return 3 tablespoons of the cooking liquid and fat to the pot and discard the rest. Add the onion and cook over medium heat, stirring often, until lightly golden, 9 to 10 minutes. Add the garlic and cook, stirring, 1 minute. Return the beef to the skillet, then add the flour and cook, stirring, 1 to 2 minutes.

Add the milk, 1¾ teaspoons of the salt, and the pepper and bring to a boil over medium-high heat, stirring occasionally and scraping the bottom of the pot. Reduce the heat to medium-low and simmer, stirring, until the mixture thickens, 3 to 4 minutes. Crumble the bacon and stir it into the pot along with the cheese and tomatoes, then gently fold in the noodles. Season to taste with salt and remove from heat.

Tear the bread into large chunks and process in a food processor until bread crumbs form, 15 seconds (it’s okay if a few of the chunks are bigger). In a medium bowl, toss the crumbs with the remaining 3 tablespoons melted butter and ¼ teaspoon salt, then top the noodles with the bread crumbs and bake, uncovered, until the noodle mixture bubbles around the edges and the bread crumbs are golden and toasty, 35 to 40 minutes. Let cool for 5 minutes, then garnish with the chives.