Homemade Hamburger Helper

One pot and under 30 minutes? Yes! This homemade Hamburger Helper recipe is a fast dinner option that’s satisfying, comforting, and so darn delicious.

Homemade Hamburger Helper

It’s easier than I realized to recreate Hamburger Helper at home, or to just try a homemade version of this popular option if you’ve not had it before. This skillet meal is great for those nights when you want fewer pots to wash and also want a crowd-pleaser.

This pasta recipe has it all: Protein, comfort, cheesiness, and an easy method. You can add veggies if you want, you can swap in vegetarian ingredients to make this without meat, and you can make it ahead to serve it up at a later time.

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe so you know what to have on hand or pick up from the store.

• Olive oil: I like to saute ground beef in a little olive oil (or you can use butter) to ensure that it doesn’t stick to the pan.
• Ground beef: You can use any type of ground beef that you prefer. The only difference will be a potential need to drain the pan if you use a ground beef with a higher percentage of fat.
• Onion: I like to grate a small onion into the mixture to add flavor without having tiny pieces of onion in the mixture, which can be alarming to some kids.
• Tomato paste: This concentrated paste adds rich tomato flavor and helps the end result taste like the classic Hamburger Helper recipe.
• Garlic powder and chili powder: A combination of these spices adds flavor (without heat) to the pasta and beef mixutre.
• Elbow macaroni: I love using this classic pasta shape in this dish so it looks like it always has and because this type of pasta cooks through really quickly.
• Beef broth: You can use regular or reduced-sodium beef broth to compliment the flavor of the beef. This is what the pasta cooks in, so it adds a lot of flavor. Feel free to use chicken stock if that’s what you have.
• Shredded cheddar cheese: Shredded cheddar cheese is stirred into the pan towards the end of the process and helps the mixture be cheesy and delicious. You can use white or yellow cheddar, sharp or mild, according to what your family prefers.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including amounts of ingredients and the timing.

1. Set a large pot over medium heat. Cook the beef and onions until the beef has browned. Drain any excess fat from the pot.
2. Stir in the tomato paste, garlic powder, chili powder, and salt. Add the beef broth and bring to a boil.
3. Add the pasta and cook until tender.
4. Remove the pot from the heat and stir in the cheese to melt.

How to Store

Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a plate or wax paper and warm for 30-60 seconds, stirring halfway through.

Best Tips for Success

• Use lean ground beef if desired, or drain off any excess fat once the meat is done cooking.
• Add 8 ounces tomato sauce at the end of cooking for a more robust tomato flavor.
• Top with minced fresh parsley if desired.
• Use a favorite gluten-free pasta, such as the one from Barilla which works particularly well in this recipe.
• Omit the beef to make this vegetarian and sub fully cooked brown lentils or a plant-based meat substitute.

I’d love to hear your feedback on this recipe, so please comment below to share.

• Set a large pot over medium heat. Add the oil to warm. Then, add the beef and onions and cook until the beef has browned, about 8-10 minutes, breaking up the meat as it cooks. Drain any excess fat from the pot.

• Stir in the tomato paste, garlic powder, chili powder, and salt.

• Add the beef broth and turn the heat to high. When it boils, reduce to medium so the liquid simmers with steady, but calm bubbled. (So just not vigorously.)

• Cook until the pasta is just tender and most of the liquid is absorbed, or for about 14-16 minutes. It’s okay if there’s some liquid remaining as it will be absorbed as the pasta sits.

• Remove the pot from the heat and stir in the cheese to melt.

• Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a plate or wax paper and warm for 30-60 seconds, stirring halfway through.
• Use lean ground beef if desired, or drain off any excess fat once the meat is done cooking.
• Add 8 ounces tomato sauce at the end of cooking for a more robust tomato flavor.
• Top with minced fresh parsley if desired.

Calories: 508kcal, Carbohydrates: 40g, Protein: 32g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 87mg, Sodium: 1147mg, Potassium: 578mg, Fiber: 2g, Sugar: 3g, Vitamin A: 549IU, Vitamin C: 3mg, Calcium: 303mg, Iron: 3mg