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A pasta bowl containing homemade hamburger helper topped with grated Parmesan.

Homemade Hamburger Helper

Ditch the box in favor of Homemade Hamburger Helper! This cheeseburger macaroni is made from scratch with seasoned ground beef, tender pasta and a rich, creamy cheddar cheese sauce. Everything cooks in one pot and is ready in just 40 minutes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients  

  • 2 Tablespoons extra-virgin olive oil
  • 2/3 cup small diced yellow onions
  • 1 Tablespoon minced garlic
  • 2 Tablespoons tomato paste
  • 1 pound lean ground beef
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons Italian seasonings
  • 2 cups low-sodium beef broth
  • 8 oz. uncooked short pasta, such as elbows or shells
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese

Instructions 

  • In a large heavy-bottomed stock pot set over medium-low heat, add the oil. Once the oil is hot, add the onions, garlic and a pinch of salt. Cook the mixture, stirring frequently, until the onions are translucent, about 3 minutes.
  • Add the tomato paste and cook, stirring frequently, for 1 minute. 
  • Increase the heat to medium-high then add the ground beef. Cook, breaking it apart with a spatula, until it is no longer pink, 7 to 10 minutes.
  • Add the flour and Italian seasonings and cook, stirring frequently, for 1 minute. 
  • Stir in the beef broth then bring the mixture to a boil. 
  • Stir in the pasta then reduce the mixture to a simmer. Cover the pot and simmer until the noodles are al dente, about 8 minutes, uncovering occasionally to stir so the pasta doesn't stick to the bottom.
  • Uncover the pot and reduce the heat to low. Stir in the heavy cream and shredded cheese until melted and creamy. Taste and season with salt and pepper then serve.

Notes

  • Pasta: Elbow macaroni and small shells work best for this recipe. Other pasta shapes may require additional broth and cooking time.
  • Cheese: For the smoothest sauce, shred cheddar from a block rather than using pre-shredded cheese, which doesn't always melt as evenly.
  • Keep an eye on the liquid: The pasta should be al dente with most of the broth absorbed. If the liquid evaporates before the pasta is tender, add a splash more beef broth and continue cooking.
  • Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce.
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