Homemade Hamburger Helper

• Olive oil, onion and garlic: These help build a flavorful base. I use yellow onion for its mild sweetness, but white onion works, too. Fresh garlic adds a little savory kick.
• Tomato paste: Adds rich, concentrated tomato flavor without making the sauce taste like spaghetti sauce. Don’t let the rest of the can go to waste! Freeze leftover tomato paste in 1-tablespoon portions on a parchment-lined baking sheet, then transfer to a freezer bag for later. Then put it to good use in my favorite one-pot lasagna soup.
• Ground beef: I recommend lean ground beef for plenty of beefy flavor without excess grease in the cheese sauce. It’s one of my favorite proteins for quick weeknight dinners, and I’ve rounded up even more easy ground beef recipes if you’re looking for inspiration.
• All-purpose flour: This helps thicken the sauce so it clings to the pasta rather than pooling at the bottom of the bowl.
• Italian seasoning: Adds a little herby flavor.
• Low-sodium beef broth: The pasta cooks directly in the broth, soaking up all that savory flavor. I recommend low-sodium broth so the finished dish isn’t overly salty.
• Short pasta: Elbow macaroni is the classic choice, but small shells work great, too. Both are perfect for catching all that cheesy, beefy sauce. Other short pasta shapes can work, but may require additional cooking time and broth.
• Heavy cream: Adds richness and gives the sauce its creamy consistency. Half-and-half can work if you’re looking for a lighter option, although the sauce won’t be quite as rich.
• Cheddar cheese: I love sharp cheddar for its bold flavor. My biggest tip? Buy a block and shred it yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly into the sauce. It’s the same trick I use for my creamy broccoli cheddar soup.

See the recipe card for full information on ingredients and quantities.

Grab a large, heavy-bottomed stockpot or Dutch oven with a lid. Start by sautéing the onion and garlic in olive oil until softened, then stir in the tomato paste and cook for another minute. This helps deepen the tomato flavor before adding the ground beef.

Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Stir in the flour and Italian seasoning and cook for 1 minute. This gives the flour a chance to cook off its raw taste while helping create the base for a thick, creamy sauce.

Here’s where the one-pot magic happens! Pour in the beef broth, bring it to a boil, then stir in the uncooked pasta. Reduce the heat to a gentle simmer, cover the pot and simmer until the pasta is al dente. Unlike boiling pasta in a big pot of water, you’re using just enough liquid to cook the noodles and create the sauce. The pasta absorbs the savory broth while releasing starch that helps thicken everything up.

Lift the lid occasionally to give everything a stir so the pasta doesn’t stick to the bottom of the pot. Start checking for doneness around the 8-minute mark.

Keep an eye on the liquid. The pasta should be tender with a little bite, and most of the broth should be absorbed by the time it’s done cooking. If the liquid disappears before the pasta is ready, add a splash more broth and continue simmering. There’s no draining required.

Finish by stirring in the heavy cream and shredded cheddar until melted and creamy. Keep the heat low when adding the cheese to prevent the sauce from becoming grainy. Taste, season with salt and pepper, and serve while it’s warm and creamy.

This cheeseburger mac and cheese is a meal all on its own, but if you’re looking to round out dinner, you can’t go wrong with a simple green salad, steamed broccoli or roasted green beans. And cheesy garlic bread is always a good idea!

Make-Ahead, Storage & Reheating

This homemade Hamburger Helper is at its creamiest straight from the stove, but leftovers are delicious, too! Just keep in mind that the pasta will continue soaking up the sauce as it sits.

• To make ahead: For the best texture, I recommend making this recipe fresh. To get a head start, you can dice the onion, mince the garlic and shred the cheddar cheese up to 1 day in advance. Store everything separately in the refrigerator until you’re ready to cook.
• To store leftovers: Let the Hamburger Helper cool, then transfer it to an airtight container and refrigerate for up to 3 to 4 days. I don’t recommend freezing this pasta.
• To reheat: Warm leftovers in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth or milk to loosen the sauce and bring back its creamy consistency. For individual portions, microwave in short intervals, stirring between each.