Homemade Hamburger Helper
A comforting and cheesy one-pot dish featuring ground beef, pasta, and savory spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound lean ground beef Choose 90/10 for less fat or 80/20 for deeper flavor.
- 1 medium onion, finely chopped Adds sweet, savory depth.
- 2 cloves garlic, minced Fragrant and essential.
- 2 cups dry elbow macaroni (or small shells) The classic shape that holds sauce.
- 2 cups beef broth Low sodium recommended for savory richness.
- 1.5 cups milk Dairy or unsweetened plant milk for creaminess.
- 1.5 cups shredded sharp cheddar cheese Sharpness cuts the cream for balance.
- 2 tablespoons tomato paste Adds a little umami lift.
- 1 teaspoon Dijon mustard Brightens and deepens flavor.
- 1 teaspoon smoked paprika For warmth and a gentle smokiness.
- to taste Salt and black pepper Adjust according to preference.
- 1 cup frozen peas or corn Optional, adds color and vegetable boost.
Instructions
Cooking
- In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook until browned and onions are translucent, about 6 to 8 minutes. Drain excess fat if necessary.
- Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
- Sprinkle in smoked paprika, salt, and pepper, then add the beef broth and milk. Stir in the Dijon mustard. Bring the mixture to a gentle simmer.
- Add the dry elbow macaroni to the skillet, stir to combine, and reduce heat to medium-low. Cover and simmer for about 10 to 12 minutes, stirring occasionally.
- Remove the lid, fold in the shredded cheddar and frozen peas or corn. Stir until cheese melts into a silky sauce.
- Let the Hamburger Helper rest for a minute or two for the sauce to thicken slightly. Serve warm.
Notes
Refrigerate leftovers for up to 3 days. Freezes well for up to 2 months. Adapt recipe with ground turkey or plant-based crumbles for alternatives.