🌎 The World Cookbook

1 pound (dry) elbow macaroni
2 1/4 cups white onion finely diced, divided
1/2 cup carrots finely diced
1/2 cup celery finely diced
1 cup mayonnaise
1 teaspoon black pepper divided
2 1/4 teaspoons paprika divided
4 tablespoons light extra virgin olive oil
4 large garlic cloves minced
3 pounds ground beef lean
12 ounces tomato paste
3 cups light beer or sub water
3 tablespoons brown sugar
3 teaspoons cayenne
3 teaspoons black pepper
3 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons allspice
1 teaspoon fine sea salt
3 tablespoons yellow mustard plus more for topping
5 pounds Yukon potatoes diced to 1-2 inch cubes
Vegetable oil for frying
12 frozen hamburger patties
12 slices American cheese
1 Loaf of Italian bread
butter softened, for buttering the bread

Cook elbow macaroni in well salted water according to package directions for al dente. Drain and immediately rinse with cold water to stop the cooking process. Drain well, watery mac salad isn’t very good. After elbow macaroni has cooled and fully drained. Place into a large mixing bowl or tray. Add finely diced carrots and celery, but only 1/4 cup finely diced onion. Fold in mayonnaise and 1/2 teaspoon black pepper. Make sure to fold and not stir, so the elbow pieces stay intact. Smooth out the top and sprinkle with 1/4 teaspoon paprika. Cover and place in the refrigerator. Heat light extra virgin olive oil in a large sauce pan or Dutch oven to medium-high heat. Sauté 2 cups white onion and garlic until soft, approximately 5 minutes. Add ground beef, breaking up well with a spoon. Brown the meat and continue to break apart to avoid ending up with a meatball. Browning will take approximately 10 minutes. Add tomato paste and beer to browned beef mixture, mix well, breaking apart any remaining chunks of meat. Continue to cook for 10 minutes. Next stir in brown sugar through yellow mustard, 2 teaspoons paprika and 1/2 teaspoon black pepper. Simmer on low for 1 hour, stirring occasionally. While the hot sauce simmers, prepare your home fries by heating up 4 inches of vegetable oil in a large Dutch oven or other high sided pan. Fry potatoes in batches to not crowd the pan, until outsides are crispy and potato cubes float. The first batch will take the longest, about 10 minutes. The next two will be a little quicker, closer to 5-6. Remove to a paper towel lined baking sheet. Keep in the oven on low until ready to serve. Next, fire up the grill to high heat. Grill each hamburger patty 5 minutes on each side for a medium burger. Top with cheese and allow to melt for 1 minute, remove. Now you are ready to build your magnificent Rochester Style Garbage Plate! Take a large scoop of home fries, place on one side of the plate. Next, take a large scoop of macaroni salad and place on the other side of the plate. Top with 1-2 cheeseburgers, then raw onions and hot sauce. Finish with any desired condiments and serve with a slice of buttered bread.