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 tbsp 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 tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp chili powder, 1 tsp ground mustard, 1 tsp garlic powder, 1 tbsp 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 tbsp parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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