Reader Review of the Week

I’m enjoying a bowl of this right now, and it’s SOOOO GOOD! It’s quick and easy, which is a plus. The smoked paprika is what makes it so good. Jourdan: “It’s what I always wanted the box version to be.”

Test Kitchen Approved!

This quick and super cheesy Homemade Hamburger Helper recipe is guaranteed to become a family favorite. It only takes 30 minutes and one pot to make! Each bite has soft pasta and tasty ground beef covered in a thick, creamy tomato and cheese sauce.

• Time to get ready: 5 minutes
• Time to cook: 25 minutes
• Total Time: 30 minutes

Things to use

• ◯ 1 pound of lean ground beef or ground turkey
• ◯ 1 large yellow onion diced
• ◯ 1 clove of garlic minced
• ◯ 2 tablespoons of all-purpose flour
• ◯ 2 cups of low-sodium beef broth or chicken stock
• ◯ 1 (8 oz) can of tomato sauce
• ◯ 1 teaspoon of Italian seasoning
• ◯ 1 teaspoon of seasoned salt
• ◯ ½ teaspoon of smoked paprika
• ◯ ½ teaspoon of garlic powder
• ◯ 8 oz of small pasta shells or little elbow pasta (Keep in mind that 8 ounces is half of a standard 1-pound box of pasta.)
• ◯ ½ cup of heavy cream or half and half
• ◯ 2 cups of shredded cheddar cheese
• ◯ salt and pepper to taste

Main Ingredients

Below are some helpful notes on the main materials needed to make this homemade hamburger helper recipe.To see the full list of ingredients and the exact amounts, scroll down to the recipe card below.

• Ground Beef: I favor lean ground beef, but any kind of ground meat, including turkey or chicken, would do! If you use a cut with more fat, make sure to drain off any extra grease.
• All-Purpose Flour: For a gluten-free option, see the “Cook’s Notes” section below.
• Small Pasta Shells: Elbow macaroni noodles also work well with this dish. To get the ideal pasta to sauce ratio, use a little spaghetti that you can eat in one bite.
• Heavy cream will give you the creamiest results, but you can also use half & half or evaporated milk.
• Shredded Cheddar Cheese: For the greatest results, I suggest using cheese that you shred yourself instead than cheese that comes in a bag. The cheese in the bag has anti-caking chemicals that will make the sauce thicker than you want it to be. You might want to add a bit more cream or broth to the sauce to make it thinner if you do use it.

Making Hamburger Helper at Home

This DIY version only takes a few easy steps to make! Get all of your ingredients out and ready to go since this recipe cooks quickly. Here’s a quick description of the recipe. For detailed instructions and a step-by-step video, please scroll down to the recipe card at the bottom of this post.

Put the tomato sauce and spices into the soup.

Add the noodles and cook them until they are soft.

1. Beef: Brown the ground beef in a pan over medium-high heat. Put the cooked ground beef on a plate and save 2 tablespoons of the fat in the skillet.
2. Sauté: Cook the onion for about 5 minutes, or until it is tender. Put in the garlic for the last 30 seconds.
3. Roux: To make the roux for the cheese sauce, add the flour and whisk for about a minute. Add the beef broth slowly and bring to a boil.
4. Pasta: Mix in the tomato sauce, spices, and pasta by stirring. Put the lid on and let it simmer for 15 minutes, or until the pasta is soft.
5. Add the heavy cream and cream cheese and let them melt.
6. Put the cooked ground meat back in.
7. Cream: Stir in the cream and cheese until all the cheese has melted.
8. Add Beef: Put the ground beef back in and cook it for 5 minutes, or until it is hot all the way through.

Enjoy! Add salt and pepper to taste and serve right away!

How to do it

1. Put the lid on a big sauté pan and cook the ground beef over medium-high heat until it is brown. Take the cooked ground beef out of the pan and put it aside. Leave 2 tablespoons of fat in the pan.
2. Add the onion and turn the heat down to medium. Cook the onion for about five minutes, or until it is tender. For the last 30 seconds, add the garlic.
3. Add the flour and stir for approximately a minute. Then, slowly stir in the beef broth and bring the mixture to a boil.
4. Add the pasta, tomato sauce, Italian seasoning, seasoned salt, smoked paprika, and garlic powder. Stir to mix. Cover and bring to a simmer. Cook for 12 to 15 minutes, or until the pasta is soft, tossing every so often.If the noodles aren’t fully cooked and you’re running out of liquid, add more broth as needed, about 1/4 to 1/2 cup.
5. Add the cream and cheese and whisk until the cheese is completely melted. Put the ground beef back in and cook for another 2 to 3 minutes to reheat it. Then serve right away!

If you need to, add more broth!

You might have to add a bit more broth depending on the kind of noodles you use, the size of your skillet, and how high you crank up the heat. Add another 1/4 to 1/2 cup of broth if your noodles aren’t fully cooked and you’re running out of liquid.

Chef’s Advice and Changes

• Different Cheeses: I like to change things up sometimes, even if cheddar cheese is the most common. You can try different cheeses like mozzarella, Monterey Jack, smoked gouda, white cheddar, or even pepper jack for a little extra flavor.
• For mild heat, add crushed red pepper flakes or spicy sauce. For a strong punch of heat, add cayenne pepper. I also make a Tex-Mex variation with an extra can of the hot Rotel!
• Add Veggies: You may sneak in more nutrients by adding finely chopped spinach, peas, or carrots to the recipe.
• Sour Cream: A lot of people have said that you can stir in a half cup of sour cream at the end, shortly before serving, to make the sauce even creamier!
• Make Double: Are you feeding a lot of people or a big family? You may double or even treble this hamburger helper recipe in a big pot with deep sides, such a Dutch oven.
• If you want to make it gluten-free, use your favorite gluten-free pasta and cornstarch instead of flour. Remember that most gluten-free pasta takes a little longer to cook and needs a little more broth. Once the pasta is done cooking, mix 2 teaspoons of cornstarch with 1 tablespoon of water and stir it into the skillet. Cook for 2 minutes, or until it gets thick, and then follow the rest of the recipe.

What goes well with Hamburger Helper?

You don’t need any sides with this substantial cheeseburger hamburger helper recipe. I do, however, like to serve it with a salad on the side, like my favorite Greek salad or a cool cucumber and tomato salad. These sautéed green beans or Brussels sprouts are fantastic on the side if you want to consume more vegetables. Don’t forget to acquire some garlic bread or homemade garlic knots to mop up the sauce!

How to Keep Leftovers

Fridge: This homemade hamburger helper dish is best when it’s fresh, just like the original.But you can keep the leftovers in an airtight jar in the fridge for up to four days! They just won’t be as saucy when you heat them up again.

Reheat in the microwave or on the stove with a little cream or broth to try to get the creamy texture back.

Notes

• Storage: This cheeseburger macaroni recipe is best served right away because the noodles will soak up the broth when they are stored. The next day, though, the leftovers are still good for lunch. You can keep leftovers in the fridge for up to four days if you put them in an airtight container.
• Reheat: You may reheat it on the stove or in the microwave. To make it creamy again, add a little broth and/or heavy cream.
• Make Double: Are you feeding a lot of people or a big family? To double or even treble this hamburger helper recipe, use a big pot with deep sides, such a Dutch oven.
• If you’re gluten free, use your favorite gluten free pasta and cornstarch instead of flour. Keep in mind that gluten-free pasta takes a little longer to cook and needs a little more broth. After the pasta is done cooking, mix 2 teaspoons of cornstarch with 1 tablespoon of water and add it to the skillet. Cook for two minutes, or until it thickens, and then follow the recipe.
• Spicy: Want to make it hotter? You can add some crushed red pepper flakes for a little heat or cayenne pepper for a lot of fire.