Classic Homemade Hamburger Helper
This easy Homemade Hamburger Helper is a comforting one-pot meal made with lean ground beef, tender pasta, and plenty of creamy cheddar cheese. It’s simple, hearty, and full of flavor!
Ingredients
- 1 lb lean ground beef
- ½ white or yellow onion, chopped
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste (I usually start with ½ teaspoon salt and ¼ teaspoon black pepper)
- 3 cups low-sodium beef broth
- ½ lb small pasta (such as elbow macaroni, pasta shells, or other small pasta)
- 2 cups shredded cheddar cheese
- 2-4 tablespoons heavy cream
- Chopped fresh basil or parsley (for garnish)
Instructions
- Cook the beef. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, onion, and garlic, and cook until the beef is fully browned and cooked through, breaking it apart with a wooden spoon or spatula as it cooks. Drain any excess fat.
- Add the seasonings. Stir in the tomato paste, garlic powder, chili powder, paprika, salt, and black pepper. Cook for about 1 minute, stirring constantly, to combine the flavors.
- Add the broth. Pour in the beef broth and bring the mixture to a boil over high heat.
- Cook the pasta. Stir in the pasta and bring the mixture back to a boil. Cover the pot, reduce the heat to a simmer, and cook according to the pasta package instructions, or until the pasta is al dente and most of the broth has been absorbed. This usually takes about 10–13 minutes, depending on the type of pasta you use. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
- Make it creamy. Remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy. Add the heavy cream and stir until well combined.
- Serve. Let the Hamburger Helper rest for about 5 minutes to allow the sauce to thicken slightly. Garnish with chopped fresh basil or parsley and serve warm.
Video
Notes
- If you want, you can cook the beef, onion, and garlic in a tablespoon of olive oil.
- Elbow macaroni is the traditional choice, but you can use pasta shells, small penne, rotini, cavatappi, or another small pasta. Keep in mind that cooking times and the amount of liquid absorbed can vary depending on the pasta you use.
- For the smoothest sauce, freshly shred the cheddar cheese from a block instead of using pre-shredded cheese. You can use medium or sharp cheddar depending on how strong you want the cheese flavor to be.
- I recommend using low-sodium beef broth, so you have more control over the salt. Taste the dish before serving and add more salt if needed.
- The sauce will continue to thicken as the Hamburger Helper rests. If it becomes too thick, stir in a small splash of warm beef broth or milk to reach your desired consistency.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- For the best texture, I recommend enjoying this recipe fresh or refrigerated rather than freezing it. The pasta can become softer after freezing and thawing, and the creamy cheese sauce may not have quite the same consistency.
Reheating
- Reheat individual portions in the microwave in 30–60 second intervals, stirring between each interval. You can also reheat it gently in a saucepan over medium-low heat. Since the pasta will absorb more of the sauce as it sits, add a splash of beef broth or milk while reheating to make it creamy again.
Nutritional values are approximate and calculated per serving.
Nutrition
Calories: 649kcal, Carbohydrates: 48g, Protein: 49g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 135mg, Sodium: 848mg, Potassium: 1049mg, Fiber: 3g, Sugar: 4g, Vitamin A: 996IU, Vitamin C: 3mg, Calcium: 436mg, Iron: 4mg
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