Homemade hamburger helper is a quick and easy 30-minute dinner. Everything is cooked in one pot, so it's perfect for busy weeknights. This is definitely a family favorite because it's so creamy and flavorful.
Homemade Hamburger Helper Overview
Your family is going to love this recipe made with simple ingredients of ground beef, macaroni pasta, and shredded cheese! It couldn't be easier to make!
First, the ground beef and chopped onion are cooked in a large pot. Next, flour, broth, tomato sauce and spices are added to create enough liquid for the elbow macaroni to cook in. Everything is left to simmer until the macaroni is cooked, and then cream and cheddar cheese are mixed in for the perfect sauce. This recipe is fast and easy and can be ready in under 30 minutes.
Recipe Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 8 oz tomato sauce
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup uncooked elbow macaroni pasta
- ½ cup heavy cream
- 2 cups shredded cheddar cheese
How To Make Homemade Hamburger Helper
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a pot over medium-high heat, cook 1lb of ground beef with 1 cup of chopped yellow onion. Break apart the ground beef and cook until browned. Fold a paper towel and use a spatula to soak up any excess grease.
STEP 2: Mix 2 Tbsp all-purpose flour with the cooked ground beef. Add 2 cups of beef broth and gently stir for 1 minute to help thicken.
STEP 3: Add 8 oz tomato sauce, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp salt, ¼ tsp ground black pepper, and 1 cup uncooked elbow macaroni pasta. Stir together then cover the pot.
STEP 4: Reduce the heat to low and let simmer until the noodles are cooked about 10 mins. You will need to stir occasionally scraping the bottom of the pot to lift anything that sticks.
STEP 5: Now add ½ cup heavy cream and 2 cups shredded cheddar cheese. Stir together and cook for 1-2 minutes, letting the cheese melt. Now you can serve and enjoy!
Recipe Tips
- Cover the pot while the pasta is cooking. This will help to create steam to cook the pasta faster.
- Use a silicone spatula to scrape the bottom of the pot occasionally while the pasta cooks, if you find that it's sticking.
- Cook the pasta until it is softened but still firm (al dente). Mushy pasta will not taste good in this recipe so you don’t want to overcook it!
How To Store Leftovers
- Refrigerate - Add it to an airtight container and store it in the fridge for up to 3-4 days.
- To Reheat - This can be reheated in the microwave or in a pot on the stove.
Have A Question?
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- Got a question? Ask in the comments—I’m happy to help.
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Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- 2 Tbsp all-purpose flour
- 2 cups beef broth
- 8 oz tomato sauce
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup uncooked elbow macaroni pasta
- ½ cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
- In a pot over medium-high heat, cook 1lb of ground beef with 1 cup of chopped yellow onion. Break apart the ground beef and cook until browned. Fold a paper towel and use a spatula to soak up any excess grease.
- Mix 2 Tbsp all-purpose flour with the cooked ground beef. Add 2 cups of beef broth and gently stir for 1 minute to help thicken.
- Add 8 oz tomato sauce, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp salt, ¼ tsp ground black pepper, and 1 cup uncooked elbow macaroni pasta. Stir together then cover the pot.
- Reduce the heat to low and let simmer until the noodles are cooked about 10 mins. You will need to stir occasionally scraping the bottom of the pot to lift anything that sticks.
- Now add ½ cup heavy cream and 2 cups shredded cheddar cheese. Stir together and cook for 1-2 minutes, letting the cheese melt. Now you can serve and enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
