Homemade Hamburger Helper
Homemade Hamburger Helper contains all the familiar flavors, but it also features a rich, creamy cheese sauce that you make yourself. Plus, it’s still a simple one-pot dish that takes approximately 30 minutes to make.
Recipe Overview
This fast and super cheesy Homemade Hamburger Helper recipe just needs one pot and is ready in 30 minutes. It will quickly become a family favorite! The thick, creamy tomato and cheese sauce on top of the soft pasta and savory ground beef makes every bite taste great.
Jorge and I have great memories of hamburger helper because it was one of our main meals when we first got married. We quickly learned that cooking it from scratch made it taste so much better.
Every bite has soft pasta and delicious ground beef covered in a thick and cheesy sauce. The sauce is made with heavy cream and real cheddar cheese. It’s a great weeknight dish that the whole family will love!
“We loved this recipe for homemade hamburger helper. It’s so rich and creamy!” I used ground turkey, and it was still great. I will add some hidden vegetables next time, such diced bell peppers or grated carrots, because my kid is picky. “One pot meals are always a hit here; I’ll definitely make it again soon.” — Haley, a busy mom of two who loves to cook and bake at home.
Reader Review of the Week
I’m eating a bowl of this right now, and it’s SO GOOD! Plus, it’s quick and easy to make. The smoked paprika is what makes it wonderful. It’s what I always wanted the box to be.- Jourdan
Timing and Equipment
Time to Prepare: 5 minutes
Time to cook: 25 minutes
Total time: 30 minutes
A Dutch oven or a large, deep pan is best. Since we’re cooking everything together, you need to give the pasta room to cook. This dish goes quickly, so have all of your ingredients ready to go.
Notes on Important Ingredients
- Ground Beef: I like lean ground beef best, but any ground meat, such ground turkey or chicken, would do. If you use a cut with more fat, drain off any extra grease after browning.
- Noodles: Any small pasta, like small pasta shells or elbow macaroni, would work.
- Heavy cream: will give you the creamiest results, but you can also use half and half or even evaporated milk.
- Sharp Cheddar Cheese: Use freshly shredded cheese for the greatest creamy results. You might need a bit extra broth or cream if you’re using shredded cheese from a bag.
- Tomato Sauce: This makes the perfect rich tomato and cheese sauce, just like the original. You can add up to 2 teaspoons of tomato paste to make the tomato taste stronger.
Things you need
- ◯1 pound of ground turkey or lean ground beef
- ◯1 big yellow onion, cut up
- ◯1 clove of garlic, minced
- ◯2 tablespoons of flour that can be used for anything
- ◯2 cups of beef broth or chicken broth with minimal sodium
- ◯1 can (8 oz) of tomato sauce
- ◯1 tsp of Italian seasoning
- ◯1 teaspoon of seasoned salt
- ◯½ teaspoon of smoked paprika
- ◯½ teaspoon of garlic powder
- ◯8 ounces of little elbow pasta or small pasta shells (8 oz is half of a standard 1 lb box of pasta.)
- ◯2 cups of shredded cheddar cheese
- ◯½ cup of heavy cream or half and half
- ◯Add salt and pepper to taste.
Cooking Instructions
- In a big sauté skillet with a cover, cook the ground beef over medium-high heat until it is brown. It takes time to brown the beef. Before you mix, let the ground beef sit for a few minutes without touching it. This makes the tasty brown flecks that give the sauce more taste. Take the cooked ground beef out of the pan and set it aside. Leave 2 tablespoons of fat in the pan.
- Add the onion and turn the heat down to medium. Cook the onion for about 5 minutes, or until it is tender. For the last 30 seconds, add the garlic.
- Add the flour and stir for approximately a minute. Then, slowly add the beef broth and bring the mixture to a boil.
- Add the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Mix well. Cover and bring to a simmer. Cook for 12 to 15 minutes, or until the pasta is soft, tossing every so often. You might have to add some more broth. You might need to add a little more broth depending on the kind of noodles, the size of your skillet, and how hot you make the heat. If the pasta isn’t fully cooked and you’re running low on liquid, add another 1/4 to 1/2 cup of stock to keep the sauce going. Test the pasta early and don’t cook it too long. Different brands of pasta take somewhat different amounts of time to cook. Taste it a minute or two before the recipe says to. Keep in mind that the sauce will keep soaking into the pasta as it sits, so stop cooking it when it’s just soft.
- Add the cream and cheese and whisk until the cheese is completely melted. Put the cooked ground beef back in and cook it for another 2 to 3 minutes to heat it up again. Take it off the heat and let it sit for a minute or two so the sauce can thicken. Let it sit for a while after adding the cheese and steak before serving. The sauce will get thicker and stick to the pasta just right. Then serve right away!
Different Things to Try
- Different Cheeses: Any cheese that melts, including mozzarella, Monterey jack, smoked gouda, white cheddar, or a mix of cheddar and other cheeses, will work.
- Tex Mex Style: Don’t use Italian seasoning or salt; instead, use taco seasoning. For extra heat, add crushed red pepper flakes, cayenne, or hot sauce. I also like to add a can of Rotel that has been emptied.
- Add Veggies: To get more nutrients, add finely chopped carrots, spinach, or peas.
- Sour Cream: A lot of people have said that you can add a half cup of sour cream at the end, immediately before serving, to make the sauce even creamier!
- Instant Pot: Do you like to use your instant pot? Instead, try my hamburger helper for the instant pot!
- Gluten-Free: After cooking the pasta, mix 2 tablespoons of cornstarch with 1 tablespoon of beef stock (or water) and toss it into the skillet. Cook for 2 minutes, or until it thickens, and then follow the rest of the instructions.
What goes well with Hamburger Helper?
This filling dish doesn’t need any sides; it’s enough on its own! You can’t go wrong with a piece of garlic bread or some handmade garlic knots to soak up the sauce, though.
Try my favorite Greek salad to add some greens. You might also make sautéed green beans or Brussels sprouts.
How to Keep Leftovers?
Even while leftovers are still good, be careful because the pasta will soak up the sauce over time and affect the texture. You may keep the leftovers in the fridge for up to four days if you put them in an airtight container. Do not freeze this dish!
Storage: This homemade hamburger helper is best served fresh 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.
You may reheat it in short bursts in the microwave or on the stovetop over medium-low heat, stirring it regularly. Adding a little cream or broth can help restore some of the original creamy smoothness.
To reheat, put it on the stove over medium-low heat or in the microwave in short bursts, stirring it often. To make it creamy again, add a little broth and/or heavy cream.
Additional Tips
- Make Double: Are you feeding a lot of people or a big family? You may double or even treble this recipe in a big, deep pot like a Dutch oven.
- Gluten-Free Version: If you want to make this gluten-free, use your favorite gluten-free pasta and replace the flour with cornstarch. Remember that most gluten-free pasta takes a little longer to cook and needs a little more broth. When 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 thickens, and then follow the rest of the instructions.
Nutrition Information
Serving size: 1 serving
Calories: 738kcal
Carbohydrates: 52g
Protein: 49g
Fat: 37g
Saturated Fat: 20g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 9g
Trans Fat: 0.4g
Cholesterol: 160mg
Sodium: 1261mg
Potassium: 910mg
Fiber: 3g
Sugar: 4g
Vitamin A: 1137IU
Vitamin C: 3mg
Calcium: 461mg
Iron: 4mg