Homemade Hamburger Helper

Hamburger Helper Ingredients

• Ground Beef (1 pound): Adds hearty protein and savory flavor that makes this meal filling and satisfying. We usually use 85 percent lean ground beef so it has good flavor without being overly greasy. Use ground turkey, ground sausage, or ground chicken in place of ground beef.
• Ketchup (1 tablespoon): Adds a little tangy sweetness that helps build the simple homemade sauce and balances the richness of the cheese.
• Garlic Powder (1 teaspoon): Adds savory flavor throughout the dish without needing fresh garlic.
• Onion Powder (1 teaspoon): Gives the beef mixture that classic comfort food flavor that tastes similar to the boxed version.
• Garlic Salt with Parsley Flakes (1 teaspoon): Seasons the entire skillet while the parsley adds a hint of color and flavor.
• Pepper (½ teaspoon): Adds mild heat and balances the creamy cheese sauce.
• Macaroni (1 ½ cup): Soaks up the flavorful broth while cooking and gives the dish its classic pasta texture. Small elbow macaroni is what we used for this recipe, but any similarly sized noodle will also work such as cavatappi, rotini, or small shells. Add more liquid like milk, chicken broth, or water if you feel your pasta is too dry.
• Chicken Broth or Water (32 ounces): Cooks the pasta and creates the base for the creamy sauce. Chicken broth adds more flavor, but water works if that is what you have.
• Sour Cream (½ cup): Makes the sauce creamy and smooth while adding a slight tang that balances the cheese.
• Cheddar Cheese, shredded (2 cup): Melts into the pasta and creates the rich cheesy sauce that makes this recipe so good. We like sharp cheddar for the most flavor.

How to Make Hamburger Helper

GROUND BEEF. Cook the ground beef in a large skillet over medium-high heat until no longer pink. Drain grease and return meat to the pan.

PASTA. Reduce heat to low and add the ketchup, seasonings, macaroni, and broth to the pan. Stir well to combine.

SIMMER. Cover and simmer for 12-15 minutes until macaroni is cooked through. Remove the pan from the heat and stir in the sour cream.

SERVE. Return the pan to the warm burner and stir in the shredded cheese until well combined. Add any more broth or water, if needed, to make it more creamy. Garnish with fresh parsley.

Kristyn’s Recipe Tips

• Use freshly shredded cheese: Cheese melts smoother and creamier when it is shredded from a block instead of using pre-shredded cheese. Substitute cheddar cheese with a Mexican blend or pepper jack cheese.
• Spice: Add spice with paprika, chili flakes, or hot sauce.
• Simmer gently: Keep the heat low while the pasta cooks so the broth absorbs slowly and the macaroni cooks evenly.
• Stir occasionally: Give the skillet a quick stir while it simmers to keep the pasta from sticking to the bottom.
• Add vegetables: Stir in peas, corn, or diced bell peppers to add color and extra nutrition without changing the flavor much.

4.97 from 63 votes

Hamburger Helper Recipe

By: Kristyn Merkley

Homemade Hamburger Helper is a simple, hearty, cheesy one-pan dinner ready in about 30 minutes and perfect for busy weeknights.

Servings: 8

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 1 pound ground beef
• ▢ 1 tablespoon ketchup
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic salt (with parsley flakes)
• ▢ ½ teaspoon pepper
• ▢ 1½ cups macaroni
• ▢ 32 ounces chicken broth, or water
• ▢ ½ cup sour cream
• ▢ 2 cup cheddar cheese, shredded

Instructions 

• Cook the ground beef in a large skillet over medium-high heat until no longer pink. Drain grease and return meat to the pan.
• Reduce heat to low and add the ketchup, seasonings, macaroni, and broth to the pan and stir well to combine.
• Cover and simmer for 12-15 minutes until macaroni is cooked through.
• Remove the pan from the heat and stir in the sour cream.
• Return the pan to the warm burner and stir in the shredded cheese until well combined. Add any more broth or water if needed to make it more creamy.

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Notes

Recipe Tips.

• Use freshly shredded cheese: Cheese melts smoother and creamier when it is shredded from a block instead of using pre-shredded cheese. Substitute cheddar cheese with a Mexican blend or pepper jack cheese.
• Simmer gently: Keep the heat low while the pasta cooks so the broth absorbs slowly and the macaroni cooks evenly.
• Stir occasionally: Give the skillet a quick stir while it simmers to keep the pasta from sticking to the bottom.
• Add vegetables: Stir in peas, corn, or diced bell peppers to add color and extra nutrition without changing the flavor much.

Store. Store leftovers in an airtight container in the fridge for 2-3 days.

Freeze. Freeze in an airtight container in the freezer for 4-6 weeks.

Reheat slowly over low heat on the stove. The pasta will have soaked up some of the moisture. Go ahead and add a little bit of milk to help smooth it out. If you’re in a hurry or on the go, reheat it in the microwave.

Nutrition

Calories: 369kcal, Carbohydrates: 17g, Protein: 20g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 77mg, Sodium: 949mg, Potassium: 346mg, Fiber: 1g, Sugar: 2g, Vitamin A: 382IU, Vitamin C: 8mg, Calcium: 241mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared September, 2020.