This homemade Hamburger Helper features tender pasta, savory ground beef, and a rich, cheesy sauce – all in one easy pot! Ready in about 30 minutes, it’s a nostalgic, comforting meal that’s perfect for busy weeknights and guaranteed to satisfy the whole family.
Why my recipe works
- Rich, cheesy flavor: A blend of cheddar cheese and a touch of heavy cream creates a delicious sauce that clings to every bite. Like our boxed childhood dinners, only better!
- One-pot convenience: Cook everything in a single skillet, making cleanup a breeze. Who has time to wash multiple pots every night?! Not this mom.
- Customizable: Easily adapt the recipe with your favorite seasonings or add-ins to suit your family’s tastes! 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
My tips for success
- Fresh Cheese: Grate your own cheese; pre-shredded varieties often contain additives that make it harder to melt. You want smooth and creamy, not grainy!
- Pasta: Stir the pasta occasionally to prevent sticking and to make sure it cooks evenly.
- Adjust consistency: If the sauce becomes too thick, add a splash of broth or cream to reach your preferred creaminess.
- Let it rest before serving: The sauce thickens as it sits, so give it a couple of minutes off the heat before digging in for the best consistency.
- Season at the end: The broth and cheese add saltiness, so wait until the dish is finished before adding extra salt to avoid over-seasoning.
Printable recipe
Homemade Hamburger Helper
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.
- 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.
- 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).
- 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.
- Let it sit: Allow the dish to rest for 2-3 minutes to thicken before serving.
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.
Helpful hints
Easy variations:
- Cheeseburger mac: Stir in diced pickles and a squirt of mustard and/or ketchup for a burger-inspired twist.
- Taco style: Replace the seasoning with taco seasoning and add corn and black beans.
- Veggie boost: Incorporate sautéed bell peppers, mushrooms, spinach or zucchini for added nutrition.
Troubleshooting & storage questions
If your Hamburger Helper turns out too runny, it might be due to not enough simmering time. Make sure you’re cooking it long enough for the sauce to thicken properly.
Also, make sure you do NOT precook the pasta, it really does go in dry and uncooked!
Store any leftover Hamburger Helper in an airtight container in the refrigerator for up to three days.
When reheating, add a splash of water or broth to the pasta to restore its creamy consistency, as the sauce can thicken upon cooling. Warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through.
Sauce separation during reheating can occur if the dish is heated too quickly or at too high a temperature.
To prevent this, reheat your Hamburger Helper slowly over medium-low heat, stirring frequently. Adding a small amount of broth, or cream can help maintain the sauce’s creamy consistency.
Serving tips
We love serving this with a simple green salad (and homemade Ranch!) or some roasted broccoli or sautéed green beans to balance out the richness.
My kids go straight for seconds, but if we actually have leftovers, they make the best quick lunch the next day – just reheat with a splash of broth to bring the sauce back to life. And if you’re like me and love a little extra flavor, a dash of hot sauce or a sprinkle of fresh parsley takes it up a notch!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
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