Description
This homemade Hamburger Helper is a quick and comforting one-pan meal featuring browned ground beef, tender elbow macaroni, and a rich, cheesy sauce made with sharp Cheddar. Perfect for a satisfying weeknight dinner, it combines basic pantry staples and simple seasonings for a flavorful and hearty dish.
Ingredients
Scale
Meat and Aromatics
- 1 pound 80/20 ground beef
- 1/2 cup finely chopped yellow onion
Seasonings and Sauces
- 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
Liquids and Pasta
- 2 1/4 cups beef broth, divided
- 1 cup milk
- 1 cup uncooked elbow macaroni
Thickener and Cheese
- 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, and breaking the meat into small crumbles until the beef is browned and no longer pink, about 5 minutes. Spoon off and discard any excess fat.
- Add the seasonings: Stir in the tomato paste, chili powder, garlic powder, kosher salt, and freshly ground black pepper. Cook while stirring constantly for about 1 minute until the mixture becomes fragrant and well combined.
- Add the liquids and cook the pasta: Pour in 2 cups of the beef broth and bring the mixture to a boil over high heat. Once boiling, stir in the milk and uncooked elbow macaroni. Reduce the heat to medium and let it simmer uncovered, stirring occasionally, until the pasta is al dente, which takes approximately 10 to 12 minutes.
- Thicken the sauce: In a small bowl, combine the cornstarch with the remaining 1/4 cup beef broth and mix until smooth. Add this cornstarch mixture to the skillet. Bring to a gentle simmer over medium heat, stirring frequently, and continue cooking for about 3 minutes until the sauce thickens and develops a glossy texture.
- Add the cheese and serve: Remove the skillet from heat and stir in the shredded sharp Cheddar cheese until fully melted and integrated into the sauce. Allow the dish to rest and thicken for about 5 minutes before serving to enhance the texture and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- When reheating, add a splash of water to loosen the sauce for the best texture.
- Use sharp Cheddar cheese for the best flavor, but you can substitute with your favorite melting cheese.
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- Ensure to stir frequently when simmering pasta to prevent it from sticking to the pan.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 540
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
