Homemade Hamburger Helper

Easy homemade Hamburger Helper is so much better than the classic dish that Mom used to make with only all-natural ingredients. This delectable made-from-scratch cheesy recipe brings all the flavors of cheeseburgers into an easy one-pot meal that is ready in less than 30 minutes.

One Pot Cheesy Hamburger Helper

Craving some comforting Hamburger Helper but don’t want to use the boxed mix? Try this homemade version, which is quick, easy, and delicious. Perfect for a weeknight or busy weekend lunch. Unlike the boxed version, it has wholesome, good-for-you ingredients and no artificial anything. This is a must-try dish. If you like this easy recipe, try baked gnocchi, skillet lasagna, ravioli lasagna, and cheesy meatball casserole.

Ingredient Notes and Substitutions

• Hamburger – not too lean as a little fat gives it flavor
• Vegetables – onion and garlic
• Seasonings – Italian seasoning, paprika, crushed red pepper, kosher salt, and black pepper
• Beef broth – preferably low sodium
• Heavy cream – or whole milk
• Shell pasta – the medium one, or any other medium-sized pasta
• Parsley – fresh is best

How to Make Homemade Hamburger Helper

Start by browning your ground beef in a large skillet or pan over medium-high heat. When the ground beef is about halfway through the browning process, add the onions and cook until the beef is browned and the onions are soft. Then reduce the heat to low and add the garlic and Italian seasoning, cooking for 1 minute while stirring. Drain any excess grease.

Stir in the paprika, crushed red pepper, low-sodium beef broth, tomato sauce, heavy cream, and pasta. Stir to combine the ingredients and to get the pasta down in the liquid. Bring the dish to a boil and then reduce it to a simmer. Cover the skillet with a lid and cook until the pasta is tender, stirring several times.

Remove the dish from the heat and stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste. Garnish with chopped fresh parsley if desired.

Beth’s Recipe Tips

• Use fairly lean ground beef for this recipe. Substitute ground turkey, ground pork, or ground chicken.
• Any small pasta will work in this recipe, including elbow macaroni, medium shells, bowtie pasta, egg noodles, rotini, or mini penne.
• Don’t overcook the pasta. Cook the pasta al dente. Mushy noodles break down when stirred and are not nearly as good.
• Use good quality sharp cheddar cheese and shred it yourself with the fine side of a box grater.
• Sometimes, I add fresh veggies like spinach, peas, or carrots. Try adding spices like cayenne peppers, sea salt, onion powder, or garlic powder. 

What to serve with Hamburger Helper

• A simple garden salad with a light vinaigrette
• Roasted broccoli
• No knead bread
• Zucchini noodles
• Cheese garlic bread
• Italian salad
• Fresh asparagus with lemon pepper
• Garlic knots
• Wedge salad
• Caprese skewers

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power. Add a couple of splashes of heavy cream or milk to bring the dish back to its original creaminess.

More hamburger recipes

Easy Homemade Hamburger Helper Recipe

One Skillet Cheesy Homemade Hamburger Helper brings all the flavors of cheeseburgers into one easy skillet recipe that is complete in 30 minutes. The best homemade version of hamburger helper ever. 

4.98 from 41 votes

Print Pin Rate

Course: main meal

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 686kcal

Author: Beth Pierce

Ingredients

• 1 lb. lean ground beef
• ½ medium onion chopped
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ⅛ teaspoon crushed red pepper
• 3 cups low sodium beef broth
• 1 15- ounce can tomato sauce
• ½ cup heavy cream or whole milk
• 2 ½ cups uncooked medium shell pasta or elbow macaroni
• 2 cups shredded cheddar
• Kosher salt and fresh ground black pepper to taste
• Chopped fresh parsley garnish

Instructions

• Brown the ground beef in a large skillet over medium heat.  When the ground beef is about halfway through the browning process, add the onions and cook until the beef is browned and the onions are soft.
• Reduce the heat to low and add the garlic and Italian seasoning, cooking for 1 minute while stirring. Drain any excess grease.
• Stir in the paprika, crushed red pepper, low-sodium beef broth, tomato sauce, heavy cream, and pasta. Stir to combine the ingredients and to get the pasta down in the liquid.
• Bring the dish to a boil and then reduce it to a simmer. Cover the skillet with a lid and cook until the pasta is just tender, about 8-11 minutes, stirring several times.
• Remove the dish from the heat and stir in the shredded cheddar cheese in several increments until melted. Season with salt and pepper to taste. If desired, garnish with chopped fresh parsley.

Notes

• Use somewhat lean ground beef for this recipe. Substitute ground turkey, ground pork, or ground chicken.
• Any small pasta will work in this recipe, including elbow macaroni, medium shells, bowtie pasta, egg noodles, rotini, or mini penne.
• Don’t overcook the pasta. Cook the pasta al dente. Mushy noodles break down when stirred and are not near as good.
• Use good quality sharp cheddar cheese and shred it yourself with the fine side of a box grater.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power. Add a couple of splashes of heavy cream or milk to bring the dish back to its original creaminess.

Nutrition

Calories: 686kcal | Carbohydrates: 53g | Protein: 41g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 1636mg | Potassium: 994mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1097IU | Vitamin C: 6mg | Calcium: 449mg | Iron: 5mg

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