Homemade Hamburger Helper is a tasty and comforting meal that many families enjoy. It’s a one-pot dish that combines ground beef, pasta, and cheese, making it a satisfying option for dinner. Whether you’re looking for a quick weeknight meal or a simple recipe to feed the family, this dish is perfect for you!
Why Make This Recipe
Making Hamburger Helper at home is not only easy but also allows you to control the ingredients. You can choose lean meat, fresh onions, and high-quality cheese, making it a healthier version than the boxed kind. Plus, you can customize the flavors to suit your taste. It’s a great way to save money and time while serving a delicious meal.
How to Make Homemade Hamburger Helper
Ingredients:
- 1 tablespoon Olive Oil
- 1 lb Ground Beef (lean is best)
- 1/2 cup Onion (diced)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Mustard
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 lb Elbow Macaroni
- 5 Cups Beef Broth
- 2 Cups Cheddar Cheese (shredded)
- 1 Cup Heavy Cream (or half and half)
- Parsley (chopped, for garnish)
Directions:
- In a large pot over medium heat, add the olive oil and ground beef. Cook the ground beef until it’s no longer pink, about 5-7 minutes.
- Add the diced onions and cook them until they are soft and translucent.
- Stir in the Worcestershire sauce and the tomato paste until well mixed.
- Add the garlic powder, chili powder, ground mustard, salt, and pepper. Mix everything together.
- Pour in the beef broth and add the uncooked macaroni. Bring to a gentle simmer over medium or medium-low heat.
- Cover the pot and let it heat for 5 minutes. Uncover, stir briefly, then cover again and heat for another 5 minutes, or until the macaroni is just al dente.
- Once the noodles are cooked, stir in the heavy cream.
- Sprinkle in 1½ cups of the shredded cheddar cheese, stirring as you do so.
- Top with the remaining 1/2 cup of cheese, cover the pot, and heat for an additional 2-3 minutes, until the cheese is melted.
- Season with additional salt and pepper to taste. Top with chopped parsley and serve!
How to Serve Homemade Hamburger Helper
Serve your Homemade Hamburger Helper hot from the pot. It pairs well with a simple side salad or some crusty bread to soak up any leftover sauce. You can also add more cheese on top for those who love an extra cheesiness!
How to Store Homemade Hamburger Helper
To store your Hamburger Helper, let it cool completely. Then, place it in an airtight container and refrigerate for up to 3-4 days. You can reheat it on the stove or in the microwave, adding a splash of water or broth if needed to help it warm up.
Tips to Make Homemade Hamburger Helper
- Use lean ground beef to make the dish healthier.
- Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
- Adjust the spices according to your taste; add more chili powder for heat or some Italian seasoning for a twist.
Variation
For a different flavor, try using different types of cheese, like Pepper Jack or mozzarella. You can also use ground turkey or chicken instead of beef for a lighter version.
FAQs
- Can I freeze Homemade Hamburger Helper?
Yes, you can freeze it! Just let it cool completely and then place it in a freezer-safe container for up to 2-3 months. - How do I reheat Hamburger Helper?
You can reheat it in a pan over low heat, stirring occasionally, or in the microwave until heated through. Add a bit of broth or milk if it’s too thick. - Is it possible to make Hamburger Helper vegetarian?
Absolutely! You can replace the ground beef with a meat substitute like lentils or black beans and use vegetable broth instead of beef broth for a vegetarian option.
Homemade Hamburger Helper
Ingredients
Main ingredients
- 1 tablespoon Olive Oil For cooking the beef
- 1 lb Ground Beef (lean is best) Main protein source
- 1/2 cup Onion (diced) Adds flavor and texture
- 2 tablespoons Tomato Paste For a rich tomato flavor
- 1 tablespoon Worcestershire Sauce Adds depth of flavor
- 1 teaspoon Garlic Powder For seasoning
- 1 teaspoon Chili Powder For a slight kick
- 1 teaspoon Ground Mustard Adds tanginess
- 1 teaspoon Salt To taste
- 1/2 teaspoon Pepper To taste
- 1 lb Elbow Macaroni Pasta for the dish
- 5 cups Beef Broth Liquid to cook the pasta
- 2 cups Cheddar Cheese (shredded) For creaminess and flavor
- 1 cup Heavy Cream (or half and half) Adds richness
- Parsley (chopped, for garnish) For serving
Instructions
Cooking
- In a large pot over medium heat, add the olive oil and ground beef. Cook the ground beef until it’s no longer pink, about 5-7 minutes.
- Add the diced onions and cook them until they are soft and translucent.
- Stir in the Worcestershire sauce and the tomato paste until well mixed.
- Add the garlic powder, chili powder, ground mustard, salt, and pepper. Mix everything together.
- Pour in the beef broth and add the uncooked macaroni. Bring to a gentle simmer over medium or medium-low heat.
- Cover the pot and let it heat for 5 minutes. Uncover, stir briefly, then cover again and heat for another 5 minutes, or until the macaroni is just al dente.
- Once the noodles are cooked, stir in the heavy cream.
- Sprinkle in 1½ cups of the shredded cheddar cheese, stirring as you do so.
- Top with the remaining ½ cup of cheese, cover the pot, and heat for an additional 2-3 minutes, until the cheese is melted.
- Season with additional salt and pepper to taste. Top with chopped parsley and serve!
