Homemade Hamburger Helper (Cheeseburger Macaroni from Scratch)
This homemade Hamburger Helper is a one-pan cheeseburger macaroni made with browned ground beef, elbow pasta, a smoky tomato-beef sauce, and a big handful of sharp cheddar. The pasta cooks right in the sauce, so it's ready in about 30 minutes with just one pan to wash.
Servings 6
Calories 613kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (450g)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt to taste
- ½ teaspoon freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- 3 cups low-sodium beef broth (720ml)
- 2 teaspoons Worcestershire sauce
- 2 cups uncooked elbow macaroni (about 8 oz / 225g)
- ½ cup half-and-half (120ml)
- 2 cups sharp cheddar cheese (8 oz / 225g), shredded
- 1 tablespoon unsalted butter
- shredded cheddar optional, for garnish
- fresh parsley chopped, for garnish
Instructions
- In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned and no longer pink (160°F / 71°C). Drain the excess fat, leaving about 1 tablespoon in the pan.
- Lower the heat to medium. Add the onion and cook for 3-4 minutes, until soft and translucent. Add the garlic and cook for 30-60 seconds, until fragrant.
- Stir in the tomato paste, Italian seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper. Cook for 1 minute.
- Sprinkle the flour over the beef mixture and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Add the liquid and pasta: Pour in the beef broth and Worcestershire sauce, stirring and scraping up any browned bits. Stir in the uncooked macaroni. Bring to a gentle boil, then reduce to a simmer. Cook for 8-9 minutes, stirring often to prevent sticking, until the pasta is tender and the sauce is slightly thickened.
- Stir in the half-and-half and simmer for 1-2 minutes, until smooth and creamy.
- Finish with cheese: Remove the skillet from the heat. Stir in the cheddar and butter until melted. Taste and season with more salt and pepper, if needed.
- Serve warm, topped with extra cheddar and fresh parsley, if desired. Store leftovers in the refrigerator for up to 4 days.
Notes
- Too thick? If the sauce thickens while sitting, stir in a tablespoon of broth or milk at a time until you reach your desired consistency.
- Using regular beef broth? Reduce the added salt and season only at the very end.
- Stir often: The pasta cooks directly in the sauce, so frequent stirring keeps it from sticking to the bottom of the pan.
- Add veggies: Stir in frozen peas, baby spinach, or diced bell peppers during the last few minutes of simmering.
- Shred your own cheese: Block cheddar melts smoother than pre-shredded cheese.
- Add the cheese off the heat: Cheddar melts smoothly once the pan is off the burner. Over high heat, it can turn grainy or oily.
- Pasta Swaps: Small shells, medium shells, rotini, cavatappi, ditalini, mini penne, all work in place of elbows. Wide egg noodles are another great option and cook in about 6-8 minutes (cook them separately). For orzo, use 1½ cups, since it packs more densely than elbows. Orzo sticks easily, so stir it often and keep the heat at a gentle simmer. Whichever shape you choose, follow the package time and add a splash more broth if the pan looks dry.
- Gluten-Free Option: The easiest swap is a 1:1 gluten-free all-purpose flour blend. Use the same 1 tablespoon and cook it exactly like regular flour. You can also skip the flour and whisk 1½ teaspoons cornstarch into the cold broth before adding it. Either way, use gluten-free pasta and a gluten-free Worcestershire sauce. Be careful not to overcook it, as gluten-free pasta can get mushy fast.
- Can I make this dairy-free? Yes. Use plant-based butter and unsweetened dairy-free milk like full-fat coconut milk, cashew milk, or soy milk instead of the half-and-half. Replace the cheddar with a high-quality vegan melting cheese.
- Special Tools: Large, deep skillet (12-inch) or Dutch oven | Wooden spoon | Box grater | Cutting board | Knife | Measuring cups and spoons.
Storage & Make-Ahead Tips
- Make Ahead Instructions: Chop the onion, mince the garlic, and shred the cheese up to 1 day in advance. Store them covered in the refrigerator.
- Storage and Reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over low-medium heat with a splash of milk or broth, or microwave in 30-second bursts, stirring in between.
- I don't recommend freezing, since the pasta softens and the cheese sauce can turn grainy.
Nutrition
Calories: 613kcal | Carbohydrates: 42g | Protein: 31g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1010mg | Potassium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 802IU | Vitamin C: 3mg | Calcium: 329mg | Iron: 3mg