Homemade Hamburger Helper

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Homemade Hamburger Helper – One-Pot Ground Beef and Cheesy Pasta

This Homemade Hamburger Helper is a warm and comforting one-skillet meal made with lean ground beef, tender pasta, and a creamy cheddar sauce that gently coats every bite. It is the kind of weeknight dinner that brings everyone to the table quickly—simple, hearty, and packed with familiar flavors that taste far better than anything from a box.

Everything cooks together in a single pot, which means fewer dishes and deeper flavor as the pasta absorbs the broth, seasonings, and meat juices. The result is a rich, savory, and beautifully creamy pasta dish that feels nostalgic but uses real, wholesome ingredients.

Whether you’re feeding hungry kids, planning a quick weeknight meal, or looking for an easy recipe to stretch a pound of ground beef, this dish is dependable, budget-friendly, and endlessly customizable with vegetables, spices, or different cheeses.

Ingredients

Main Ingredients

  • 1 pound lean ground beef (93% lean) – Provides richness without excess grease.
  • 1 teaspoon kosher salt – Enhances the flavor of the meat and sauce.
  • 1 teaspoon paprika – Adds warmth and gentle depth.
  • 1 small onion, finely diced – Builds the aromatic base.
  • 2 garlic cloves, minced – Adds savory flavor and aroma.
  • 1 cup tomato sauce – Balances creaminess with acidity.
  • 1 tablespoon Worcestershire sauce – Adds a mild tang and extra flavor dimension.
  • 3 cups chicken broth or beef broth – Helps the pasta cook directly in the pot, adding rich flavor.
  • 1 ½ cups short pasta (such as rotini, shells, cavatappi, or macaroni) – Choose a shape that holds sauce well.
  • 1 cup 2% milk – Makes the sauce creamy without being heavy.
  • 1 ½ cups shredded part-skim cheddar cheese – Melts smoothly into a rich, velvety finish.

Optional Add-Ins

These additions are not required but can make the dish even more flavorful or nutritious.

  • Vegetables: diced bell peppers, mushrooms, spinach, broccoli florets, or carrots
  • Spices: smoked paprika, chili powder, garlic powder, or onion powder
  • Cheese alternatives: Monterey Jack, mozzarella, or a blend
  • Gluten-free substitutions: gluten-free pasta and gluten-free Worcestershire
  • Dairy-free option: rice milk and dairy-free cheese

Instructions

1. Brown the Beef

Heat a large, deep skillet or heavy pot over medium-high heat. Add the ground beef and break it into smaller pieces with a wooden spoon. Season with the kosher salt and paprika. Cook for 5–7 minutes, stirring occasionally, until the beef is browned and no longer pink.

2. Add Aromatics

Reduce the heat to medium. Stir in the diced onion and cook for about 3 minutes, until softened. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

3. Add Tomato Sauce and Worcestershire

Pour in the tomato sauce and Worcestershire. Stir well. Let the mixture simmer for 2–3 minutes so the flavors deepen and the sauce begins to thicken slightly.

4. Cook the Pasta

Add the broth and pasta to the pot. Stir to ensure the pasta is submerged. Bring the mixture to a gentle boil. Once boiling, reduce the heat to medium, cover the pot, and cook for 10–12 minutes, stirring every few minutes, until the pasta is nearly tender and most of the liquid is absorbed.

5. Add the Milk

Pour in the milk and stir. Cover again and simmer over medium-low heat for another 4–6 minutes, or until the pasta is al dente and the sauce has thickened.

6. Finish with Cheese

Remove the pot from the heat. Add the shredded cheddar cheese and stir until melted and creamy. If needed, add a splash of broth or milk to adjust the consistency.

Tips for the Best Homemade Hamburger Helper

  • Stir the pasta frequently to prevent sticking, especially if using elbows.
  • If the sauce thickens too quickly, add more broth.
  • For extra creaminess, stir in a tablespoon of cream cheese at the end.
  • If adding vegetables, sauté them along with the onions before adding the tomato sauce.

Serving Suggestions

Serve it hot straight out of the pan with a vegetable side such as roasted broccoli, sautéed green beans, a crisp kale salad, or steamed carrots. It pairs well with crusty bread or simple dinner rolls.

Storage

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Freeze for up to 3 months.
  • Reheat: Warm on the stovetop or in the microwave. Add a little milk to loosen the sauce if it thickens.

 

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