This homemade hamburger helper is seasoned ground beef, noodles and cheese, all cooked together in a creamy tomato sauce. An easy one pot meal that’s a big hit with both kids and adults!
When I’m looking for a one pot dinner that I know will please my whole crew, I make creamy chicken fricassee , hearty bacon mac and cheese , and this amazingly delicious homemade hamburger helper. This dish is so much better than the boxed version!
Hamburger helper is a classic dish that’s been a staple in many kitchens for years and years. While it’s super convenient to pour everything out of a box, homemade hamburger helper is also quite easy to make, and the flavor is SO much better. My kids adore this dish along with other family friendly favorites such as chicken broccoli Alfredo .
Homemade hamburger helper ingredients
This recipe is made with olive oil, ground beef, onion, garlic, salt, pepper, smoked paprika, beef broth, tomato sauce, macaroni noodles, heavy cream, cheese and parsley.
How do you make homemade hamburger helper?
Start by browning ground beef in a large pot. Add onion and garlic, and cook until the vegetables are tender. Next, stir in seasonings, beef broth, tomato sauce and pasta. Bring the mixture to a simmer and cook, stirring occasionally, until the pasta is tender. Stir in some heavy cream, then let the pasta simmer for one more minute. Finally, add shredded cheddar cheese. Let the cheese melt, then sprinkle with parsley and serve.
Tips for the perfect dish
- I use 90% lean ground beef as it has plenty of flavor without a lot of grease. If you use beef with a higher fat content, you’ll want to drain off any excess grease after you cook the meat.
- If the pasta isn’t cooked through but the liquid is mostly absorbed, feel free to add a little more beef broth as needed.
- This dish will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this meal as the pasta can become very soft when thawed.
- Skip the bags of pre-shredded cheese and grate your own instead. I find that freshly grated cheese has more flavor and also melts better.
- Traditionally, boxed hamburger helper is often made with milk. I’ve replaced the milk with a little heavy cream instead, as I find it really amps up the flavor and texture. You can use milk instead if you prefer, or substitute half the beef broth with milk.
- Serve your meal alongside a steamed vegetable, or try something different like a fresh fennel salad .
I find that this homemade hamburger helper is plenty thick. If you’d like to thicken your dish some more, you can simply simmer it uncovered for about 3 minutes, or until enough liquid evaporates off to get the sauce to your desired consistency.
You can add a variety of ingredients to your hamburger helper to make it more flavorful. Some great options include bacon, vegetables, extra spices or zesty green chiles.
Homemade hamburger helper flavor variations
This recipe is great as-is, but you can add many different ingredients to make the flavors your own.
- Protein: Swap out the ground beef for ground turkey, diced chicken or Italian sausage for a different flavor.
- Pasta: Instead of macaroni you can use another small short pasta such as shells, ditalini or farfalle.
- Vegetables: This is a great way to sneak in some extra veggies for the kids! I use a can of diced tomatoes, canned green chilies, corn, finely diced zucchini or spinach.
- Cheese: Skip the cheddar and try colby, pepper jack or mozzarella instead. You can also use a blend of different cheeses.
- Toppings: Finish your dish with cooked crumbled bacon, diced fresh tomatoes or a sprinkle of toasted breadcrumbs.
Once you see just how delicious homemade hamburger helper can be, you’ll find yourself making it on a regular basis.
More ground beef recipes to try
- Beef Noodle Casserole
- Cheeseburger Casserole
- Taco Pasta
- Hamburger Casserole
- Ground Beef Tacos
Ingredients1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 1 pound ground beef I use 90% lean
- ▢ 1/2 cup onion finely diced
- ▢ 2 teaspoons garlic minced
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon pepper
- ▢ 1/2 teaspoon smoked paprika can also use regular paprika
- ▢ 3 cups beef broth
- ▢ 15 ounce can tomato sauce
- ▢ 8 ounces macaroni noodles
- ▢ 1/2 cup heavy cream
- ▢ 2 cups shredded cheddar cheese
- ▢ 1 tablespoon chopped parsley
Instructions
- Heat the oil in a large pan over medium heat. Add the beef and break up into small pieces with a spatula.
- Cook for 4-5 minutes, stirring occasionally. Add the onion and cook for another 4 minutes or until softened.
- Add the garlic and cook for 30 seconds. Stir in the salt, pepper and paprika. Drain any excess grease from the pan.
- Pour in the beef broth, tomato sauce and macaroni. Stir, then bring to a simmer. Reduce the heat to medium low.
- Cover the pot, then cook for 8-10 minutes until pasta is tender, stirring occasionally. If the pasta is not tender and the liquid has been absorbed, you can add a little more beef broth as needed.
- Uncover the pot. Stir in the heavy cream. Cook for 1-2 minutes or until sauce has thickened.
- Add the cheese to the pot. Cook for another minute or two, stirring constantly, until cheese is melted. Sprinkle with parsley, then serve.
Notes
- I use 90% lean ground beef as it has plenty of flavor without a lot of grease. If you use beef with a higher fat content, you’ll want to drain off any excess grease after you cook the meat.
- If the pasta isn’t cooked through but the liquid is mostly absorbed, feel free to add a little more beef broth as needed.
- This dish will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this meal as the pasta can become very soft when thawed.
Nutrition
Homemade Hamburger Helper
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely diced
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika can also use regular paprika
- 3 cups beef broth
- 15 ounce can tomato sauce
- 8 ounces macaroni noodles
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 tablespoon chopped parsley
Instructions
- Heat the oil in a large pan over medium heat. Add the beef and break up into small pieces with a spatula.
- Cook for 4-5 minutes, stirring occasionally. Add the onion and cook for another 4 minutes or until softened.
- Add the garlic and cook for 30 seconds. Stir in the salt, pepper and paprika. Drain any excess grease from the pan.
- Pour in the beef broth, tomato sauce and macaroni. Stir, then bring to a simmer. Reduce the heat to medium low.
- Cover the pot, then cook for 8-10 minutes until pasta is tender, stirring occasionally. If the pasta is not tender and the liquid has been absorbed, you can add a little more beef broth as needed.
- Uncover the pot. Stir in the heavy cream. Cook for 1-2 minutes or until sauce has thickened.
- Add the cheese to the pot. Cook for another minute or two, stirring constantly, until cheese is melted. Sprinkle with parsley, then serve.
Notes
- I use 90% lean ground beef as it has plenty of flavor without a lot of grease. If you use beef with a higher fat content, you’ll want to drain off any excess grease after you cook the meat.
- If the pasta isn’t cooked through but the liquid is mostly absorbed, feel free to add a little more beef broth as needed.
- This dish will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this meal as the pasta can become very soft when thawed.
