Description
This Homemade Hamburger Helper is a comforting and easy one-pot meal that combines ground beef, pasta, and a creamy cheese sauce seasoned perfectly with tomato paste and chili powder. Ready in just 30 minutes, it’s a quick dinner solution that tastes like a classic favorite but with homemade goodness.
Ingredients
Scale
Main Ingredients
- 1 pound 80/20 ground beef
- 1/2 cup finely chopped yellow onion
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/4 cups beef broth, divided
- 1 cup milk
- 1 cup uncooked elbow macaroni
- 1 teaspoon cornstarch
- 6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)
Instructions
- Brown the beef and onion: Heat a large, deep-sided skillet over medium-high heat. Add the ground beef and chopped onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes. Spoon off and discard any fat from the skillet.
- Add the seasonings: Stir in the tomato paste, chili powder, garlic powder, kosher salt, and freshly ground black pepper. Cook, stirring constantly, until the mixture becomes fragrant, about 1 minute.
- Add the liquids and cook the pasta: Pour in 2 cups of beef broth and bring it to a boil over high heat. Once boiling, stir in the milk and uncooked elbow macaroni. Reduce heat to medium, and simmer uncovered, stirring occasionally, until the pasta is cooked al dente, approximately 10 to 12 minutes.
- Thicken the sauce: In a small bowl, combine the cornstarch with the remaining 1/4 cup beef broth until smooth. Add this mixture to the skillet. Bring to a simmer over medium heat and cook, stirring often, until the sauce thickens and becomes glossy, about 3 minutes.
- Add the cheese and serve: Remove the skillet from heat and stir in the shredded sharp Cheddar cheese until fully melted and incorporated. Let sit for about 5 minutes to allow the sauce to thicken further before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of water when reheating to loosen the sauce if it thickens too much.
- Use 80/20 ground beef for the best flavor and moisture balance.
- You can substitute elbow macaroni with other small pasta shapes if desired.
- Adjust seasoning to taste, especially salt and chili powder for preferred spice level.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 570
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
