Name: Easy Homemade Hamburger Helper Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lb ground beef (lean); 1 cup elbow macaroni; 2.5 cups beef broth (low sodium); 1 cup milk (whole or 2%); 2 tbsp tomato paste; 2 cups shredded cheddar cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 0.5 tsp black pepper (freshly ground); 1 tsp salt (to taste); 1 tbsp olive oil

Okay, so listen up, because this ain’t your grandma’s Hamburger Helper. This is Easy Homemade Hamburger Helper Recipe — it’s like the boxed stuff, but, ya know, actually good. Like, “lick-the-bowl-clean” good. It’s fast, it’s comforting, and it’s perfect for those nights when you’re staring into the fridge, wondering if you should just order pizza…again. Save yourself the delivery fee and make this instead. You won’t regret it.

My husband, bless his heart, is a creature of habit. For about two years straight, he would only eat tacos on Tuesday. This stuff is like his new Tuesday Tacos. Now, whenever I make this, he turns into a big kid. He sneaks bites straight from the pan, and I swear he could eat the whole thing in one sitting if I let him! We all have our comfort food, right? This is his comfort food. Also, it’s super easy to customize, which is great when I’m trying to sneak in extra veggies for my picky eater without him noticing. Score!

Why You’ll Love This Easy Homemade Hamburger Helper Recipe

It’s way better than the boxed stuff. Seriously, once you taste this, you won’t go back.
It’s ready in like, 30 minutes. Perfect for busy weeknights when you’re hangry.
One-pan cleanup! Hallelujah! Less dishes = happy life.
It’s totally customizable. Add whatever veggies you have lying around.
Kids (and picky husbands) love it. Need I say more?

How to Make It

Okay, so first things first, brown your ground beef in a big ol’ skillet. Make sure to break it up really well – nobody wants giant chunks of beef in their helper. Once it’s browned, drain off any excess grease. I usually just eyeball it, but try to get most of it out. Nobody wants a greasy surprise.

Now, toss in your onions and garlic. Sauté them for a few minutes until they’re nice and soft and smell amazing. I sometimes get distracted and let them burn a little. It adds character, right? Just kidding, try not to burn them.

Next, add in your tomato sauce, beef broth, milk, and spices. Stir it all together until it’s well combined. This is where the magic happens. Bring it to a simmer, then add in your pasta. I usually use elbow macaroni because, well, Hamburger Helper. But you can use whatever pasta you have on hand. Just make sure it’s not like, spaghetti. That’s just weird.

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Cover the skillet and let it simmer for about 15-20 minutes, or until the pasta is cooked through. Stir it occasionally to prevent sticking. I always forget to stir it and end up with a burnt bottom layer. It’s still edible, though!

Finally, stir in your shredded cheese until it’s all melty and gooey. This is the best part. I usually use cheddar cheese, but you can use whatever cheese you like. Mozzarella, Monterey Jack, even pepper jack for a little kick. Get creative! Serve it up hot and enjoy!

Ingredient Notes

Ground Beef: You can use any kind you like – lean, regular, even ground turkey. I usually go for 80/20 because, let’s be honest, flavor.
Onion: Yellow or white, doesn’t really matter. I’ve even used frozen chopped onions in a pinch. Don’t tell anyone.
Garlic: Fresh is best, but garlic powder works too. I’ve definitely used the pre-minced stuff when I’m feeling lazy. No judgment.
Tomato Sauce: The base of our saucy goodness. I usually just grab whatever’s cheapest at the store.
Beef Broth: Adds a nice depth of flavor. Chicken broth works too, if that’s all you have. I’ve even used water with a bouillon cube. Desperate times, people.
Milk: Makes it creamy and delicious. I usually use 2%, but whole milk or even half-and-half would be extra decadent.
Elbow Macaroni: Classic Hamburger Helper pasta. But like I said, use whatever you have. Just don’t use spaghetti.
Cheddar Cheese: Melty, gooey goodness. Use whatever cheese you like. Seriously, get creative.

Recipe Steps:

Brown ground beef in a skillet, then drain excess grease.
Sauté onions and garlic until softened.
Add tomato sauce, beef broth, milk, and spices; stir well.
Simmer the mixture, then add pasta.
Cover and cook until pasta is tender, stirring occasionally.
Stir in shredded cheese until melted and gooey.
Serve hot and enjoy.

What to Serve It With

Honestly? This is pretty much a meal on its own. But if you want to get fancy, a simple side salad or some steamed veggies would be great. I usually just grab a bag of frozen peas and call it a day.

Tips & Mistakes

Don’t overcook the pasta! Nobody likes mushy Hamburger Helper.
Stir it occasionally to prevent sticking. Seriously, I can’t stress this enough. Burnt bottom layer is not fun.
Taste as you go and adjust the seasonings to your liking. I usually add a little extra garlic powder because I’m a garlic fiend.
Don’t be afraid to experiment with different cheeses and veggies. Get creative!
If it gets too thick, add a little more milk. If it’s too thin, let it simmer a little longer without the lid.
And if you mess it up? Well, that’s what pizza delivery is for. Just kidding! (Sort of.)

Storage Tips

Okay, so leftovers will keep in the fridge for like, 3-4 days. Just store it in an airtight container. You can reheat it in the microwave or on the stovetop. Just add a little milk if it seems dry. Honestly, I sometimes eat it cold straight from the fridge for breakfast. Don’t judge me. It’s surprisingly good!

Variations and Substitutions

Veggies: Add whatever you have on hand! Diced bell peppers, mushrooms, zucchini, spinach…the possibilities are endless. I once threw in some leftover broccoli and it was actually really good.
Meat: Ground turkey or chicken works great too. Or, if you’re feeling fancy, try using Italian sausage.
Cheese: Like I said before, experiment with different cheeses! Pepper jack for a little kick, mozzarella for a pizza-like vibe, or even a sprinkle of Parmesan on top.
Spices: Add a pinch of red pepper flakes for some heat, or a dash of smoked paprika for a smoky flavor.
Pasta: If you don’t have elbow macaroni, any small pasta shape will work. Penne, rotini, even ditalini would be fine. I once used orzo because that’s all I had, and it was… interesting.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free pasta. There are so many good ones out there now. I use the chickpea pasta all the time.

Can I make this in a slow cooker?

You probably could, but I’ve never tried it. Honestly, it’s so fast on the stovetop, I don’t see the point. But if you’re feeling adventurous, go for it! Just let me know how it turns out.

Can I freeze this?

Yep! Just let it cool completely, then store it in a freezer-safe container. It might be a little bit mushy when you thaw it, but it’ll still taste good.

Can I make this vegetarian?

Definitely! Just skip the ground beef and add some extra veggies. Or, use a plant-based ground beef substitute.

Help! I burned the bottom!

Been there, done that. Just try to scoop out the good stuff from the top and discard the burnt part. It’s not ideal, but it’s better than throwing the whole thing away.

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Easy Homemade Hamburger Helper Recipe