Homemade Hamburger Helper Recipe
A creamy, cheesy one-skillet dinner with ground beef and pasta cooked together in a homemade tomato-cheddar sauce. No boxed seasoning packet needed.
Servings 6
Calories 702kcal
Equipment
Ingredients
- 1 lb ground beef 85/15
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 (8 oz) can tomato sauce
- 2 cups low-sodium beef broth
- 2 1/2 cups dry pasta (elbow macaroni or small shells)
- 1 cup heavy cream or milk
- 2 cups cheddar cheese grated
Instructions
- Brown the ground beef with the diced onion in a large skillet over medium-high heat, breaking up the beef, until no longer pink and the onion is soft, about 6 minutes. Spoon off excess grease if needed.
- Stir in the garlic and cook about 30 seconds, until fragrant.
- Sprinkle the flour, salt, pepper, paprika, oregano, and garlic powder over the beef. Stir and cook for 1 minute.
- Pour in the tomato sauce and beef broth, scraping up any browned bits from the bottom of the pan.
- Add the dry pasta and stir. Bring to a gentle simmer, cover, and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12 to 14 minutes.
- Reduce the heat to low. Stir in the heavy cream, then add the grated cheddar in a couple of handfuls, stirring until smooth and melted.
- Taste and adjust salt and pepper. Serve warm.
Notes
If the sauce gets thicker than you like as it sits, loosen it with a splash of warm broth or milk. Freshly grated cheese melts the smoothest, but pre-shredded works too, just stir it in off the heat.
Nutrition
Calories: 702kcal | Carbohydrates: 50g | Protein: 39g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 650mg | Potassium: 826mg | Fiber: 3g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 4mg
