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overhead view of hamburger helper in white pot
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Homemade Hamburger Helper

Enjoy the nostalgic taste of homemade Hamburger Helper - a one-pot meal featuring tender pasta, savory ground beef, and a creamy cheddar sauce!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 5 servings
Calories: 573kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 tablespoon oil
  • 1 pound lean ground beef
  • 1 medium onion finely diced (about 1 cup)
  • 1 tablespoon tomato paste
  • 1 tablespoon ketchup optional, for a hint of sweetness
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ground paprika
  • ½ teaspoon beef bouillon optional, for extra beefy flavor
  • 3 cups beef broth or more as needed
  • 8 oz small elbow pasta or small pasta shells; uncooked
  • ¼ cup heavy cream or more to taste
  • 1-2 cups freshly grated cheddar cheese to taste (about 4-8 ounces)
  • salt & pepper to taste

Instructions

  • Brown beef: Heat a large, deep skillet over medium-high heat. Heat 1 tablespoon oil, then add 1 pound lean ground beef and cook until browned and crumbled. Drain excess fat if desired.
    overhead view of browned ground beef in white skillet
  • Add onion and seasoning: Reduce heat to medium. Add 1 medium onion (chopped) and cook until softened, 5-6 minutes, stirring from time to time. Stir in 1 tablespoon tomato paste, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon ground paprika, and (if using) ½ teaspoon beef bouillon. Cook for 1 minute until fragrant.
    overhead view of browned ground beef with onion and tomato paste in white skillet
  • Simmer with broth & pasta: Pour in 3 cups beef broth, scraping any browned bits off the bottom of the pan. Increase the heat to high. Once boiling, add 8 oz small elbow pasta (uncooked). Reduce to a rapid simmer (medium heat). Let cook uncovered until pasta is tender and most of the liquid is absorbed (about 13-15 minutes), stirring every couple of minutes.
    If pasta seems dry during cooking, add more broth, ½ cup at a time (there should be plenty of sauce to coat pasta at the end; remember that cream and cheese in next step will also add creaminess/sauce).
    overhead view of browned ground beef with uncooked macaroni and broth in white skillet
  • Finish with cream & cheese: Remove the pot from heat. Stir in ¼ cup heavy cream to taste. Add 1-2 cups freshly grated cheddar cheese and stir until melted and smooth. Taste and adjust seasoning with salt & pepper.
    overhead view of ground beef with cooked macaroni and topped with cheese in white skillet
  • Let it sit: Allow the dish to rest for 2-3 minutes to thicken before serving.
    overhead view of hamburger helper in white skillet with wooden spoon stuck in

Notes

  • Use lean ground beef for less grease or swap with turkey. Tomato paste adds depth, ketchup adds sweetness - skip if preferred. Worcestershire sauce boosts flavor; soy sauce works too. Use fresh grated cheddar for better melting. Heavy cream makes it rich, half-and-half also works
  • Don't overcook pasta, it should be saucy before adding cheese and cream. Let it rest 2-3 minutes before serving to thicken.
  • Store leftovers in the fridge for 3 days, adding a splash of broth when reheating.

Nutrition

Serving: 1serving | Calories: 573kcal | Carbohydrates: 40g | Protein: 38g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 969mg | Potassium: 645mg | Fiber: 2g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 3mg | Calcium: 365mg | Iron: 3mg