Homemade Hamburger Helper
This Homemade Hamburger Helper is a quick, easy, and comforting meal made from scratch with ground beef, elbow macaroni, and a creamy, cheesy sauce. It’s a wholesome, flavorful alternative to boxed versions, perfect for weeknight dinners.
Servings: 4 servings
Ingredients
- 1 pound lean ground beef (85-90% lean)
- 2 tablespoons tomato paste or ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1.5 cups uncooked elbow macaroni
- 3 cups beef or chicken broth (ensure broth is made from permissible sources)
- 0.5 cup sour cream
- 1.5 cups grated cheddar cheese
- 0.5 cup shredded mozzarella cheese
Instructions
- Heat a large skillet or sauté pan over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 5-7 minutes. Drain any excess fat to keep the dish lighter.
- Stir in the tomato paste (or ketchup), Dijon mustard, garlic powder, onion powder, paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes, letting the spices toast slightly and the tomato paste deepen in flavor.
- Pour in the uncooked elbow macaroni and the broth. Stir to combine everything well. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pan and let it cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove the skillet from heat and stir in the sour cream until fully incorporated. Then add the grated cheddar and shredded mozzarella cheese, stirring until the cheese melts into a creamy sauce.
- Serve the Homemade Hamburger Helper hot, garnished with fresh herbs if desired. It pairs beautifully with a simple green salad or steamed vegetables for a complete meal.
Equipment
- Large Skillet
- Wooden Spoon
Notes
Use lean ground beef to reduce excess grease and keep the dish lighter. Don’t skip the Dijon mustard — it adds a subtle tang that brightens the entire dish. Stir the macaroni occasionally while simmering to prevent sticking. For a thicker sauce, simmer uncovered for the last few minutes. Add Worcestershire sauce or cayenne pepper for extra flavor. Use freshly grated cheese for a creamier melt.
Variations include adding vegetables like bell peppers or mushrooms, swapping proteins (turkey, chicken, lamb), changing cheese types, adding spice, and making dairy-free or gluten-free adaptations.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat gently and add broth or water if the sauce thickens too much.