Homemade Cheesy Hamburger Helper

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 15

Resting time: 5

Total Time: 35

Servings:

Calories: 568kcal

Author: Kris Longwell

Homemade is always better and this recipe is no exception. See NOTES for easy substitutions. The dish comes together in about 30 minutes and easily feeds a family of 4 to 5. Leftovers heat up beautifully with a dash more of milk or broth. Weeknight dinner perfection!

Print Recipe

Equipment

1 Large skillet

Ingredients

1 tablespoon unsalted butter or olive oil
½ cup onion chopped
1 lb ground beef 85% lean
1½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground mustard
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
8 oz can tomato sauce
2 cups beef broth or water
2 cups half and half or whole milk
2 cups elbow macaroni
1½ cups cheddar cheese shredded, preferably from a block
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Melt the butter over medium heat in a large skillet.
1 tablespoon unsalted butter
Add the onion and sauté until soft, about 3 to 4 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Tilt the skillet to the side and spoon out most of the rendered grease. Discard safely.
½ cup onion, 1 lb ground beef
Season the beef with salt, pepper, paprika, chili powder, mustard, and garlic powder. Cook, stirring often, for about 1 minute. Stir in the Worcestershire sauce, tomato sauce, beef broth, and half and half. Stir to combine. Bring to a slight simmer and stir in the pasta. Simmer, stirring often, until the pasta is just cooked, about 10 to 12 minutes.
1½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon ground mustard, 1 teaspoon garlic powder, 1 tablespoon Worcestershire sauce, 8 oz can tomato sauce, 2 cups beef broth, 2 cups half and half, 2 cups elbow macaroni
Stir in 1 cup of the cheese and continue stirring until melted. Sprinkle the remaining half cup on the top, cover the skillet with the lid, and let rest for about 5 minutes. Serve at once, garnished with fresh chopped parsley, if desired.
1½ cups cheddar cheese, 2 tablespoon parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Don't overcook the pasta with the sauce, otherwise the sauce may become too thick. If this happens, just thin the sauce with a splash or two of cream and/or broth.

Leftovers will keep covered in the fridge for up to 1 week. Reheat on the stove with a few splashes of milk/cream and broth.

Nutrition