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Homemade hamburger helper is a creamy, one-pot dinner with ground beef, macaroni, and cozy cheeseburger flavor. Skip the box and make DIY hamburger helper in 30 minutes.
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If you grew up loving the boxed version of hamburger helper, you're in for a treat! This homemade version is just as creamy, comforting, and satisfying but made entirely from scratch with simple ingredients. Serve it with French bread and a kale salad for a complete meal!
Why You'll Love This Recipe
- Ground beef and a few staple ingredients make you a dinner rock star.
- Classic cheeseburger helper is a familiar comfort everyone loves.
- The sauce tastes creamy and rich even with minimal cheese and no heavy cream.
- It's budget-friendly, made with simple, everyday ingredients.
- Everything cooks in one skillet for easy prep and cleanup.
Hamburger Helper Recipe Ingredients
- Olive Oil: Use this to coat the skillet and saute the beef. Any oil will work for this recipe.
- Ground Beef: The base of this recipe, providing hearty flavor and protein. Use your preferred ground beef fat ratio.
- Onion: Adds depth and a touch of sweetness.
- Garlic: An essential aromatic and savory boost.
- Tomato Paste: Adds rich, tangy tomato flavor and thickens the sauce.
- Beef Broth: Forms the flavorful liquid base that cooks the pasta and makes the best cheese sauce.
- Dried Oregano & Paprika: Adds savory warmth and flavor.
- Elbow Macaroni: A classic choice, but you can use any pasta you like.
- Cheddar Cheese: This creates that signature cheeseburger helper flavor everyone loves. Use any cheese your heart desires.
- Salt and Pepper: Essential for seasoning and enhancing all the flavors.
How To Make Hamburger Helper From Scratch
Start by browning the onions and ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain any excess grease. Stir in the tomato paste, garlic, oregano, and paprika. Cook for a few minutes to deepen its flavor.
Add a splash of beef broth to deglaze the skillet. Add remaining beef broth.
Stir in the macaroni and bring to a gentle boil. Reduce heat and simmer for 10 minutes or until pasta is cooked to your liking, stirring every few minutes or so to prevent the pasta from sticking.
Once the pasta is tender, remove from heat and stir in the milk, then stir cheddar cheese in small amounts until melted and creamy.
Taste and adjust with salt and pepper as needed. Serve warm and watch it get demolished!
Recipe Tips
- Adjusting Consistency: If the mixture gets too thick while simmering, add a little more broth or water until it reaches your preferred consistency.
- Sauce Thickness: The sauce will naturally thicken as the noodles absorb it, even if it seems a bit saucy at first.
- Cooking Pasta: You can use any pasta you like, but be prepared to adjust the liquid and cooking time as needed.
Recipe Variations
- Optional Add-Ins: Add bell peppers for extra flavor and nutrients.
- Cheese Options: Try swapping cheddar for mozzarella, Monterey Jack, or a blend of cheeses.
- Richer Sauce: Substitute milk with half and half or heavy cream for an extra indulgent dish.
- Seasoning: Add taco seasoning for a Tex-Mex twist or a pinch of red pepper flakes for heat.
- Ground Meat: Swap the ground beef for lean ground turkey for a lighter version.
How to store and reheat leftovers
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on a low setting using your stove or microwave to prevent overcooking the pasta. Add a splash of water or milk to revive the creamy texture during reheat.
More quick and easy dinners
📖 Recipe
Homemade Hamburger Helper
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Note about scaling
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Ingredients
- 1 tablespoon Olive Oil
- 1 large Onion, diced
- 1 pound Ground Beef
- 3 cloves Garlic, grated
- 1 tablespoon Dried Oregano
- 1 teaspoon Paprika
- ⅓ cup Tomato Paste, about half of a 6-ounce can
- 4 cups Beef Broth, plus extra water, if needed
- 8 ounces Dried Elbow Macaroni, or preferred pasta
- ⅓ cup Milk, or any dairy liquid
- 1-2 cups Shredded Cheddar Cheese
- ½ teaspoon Sea Salt, or to taste
- ¼ teaspoon Black Pepper
- Optional: Fresh Parsley, chopped
Instructions
- Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
- Add the ONIONS and saute a few minutes until tender. Add GROUND BEEF and sauté until browned and cooked through, stirring as needed. Drain excess grease.
- Stir in the GARLIC, DRIED OREGANO, PAPRIKA, and TOMATO PASTE. Saute a few minutes to meld the flavors, stirring as needed.
- Deglaze the skillet by adding a splash of BROTH and scraping any browned bits from the bottom.
- Stir in the remaining BROTH and the MACARONI NOODLES.
- Bring just to a boil, reduce heat, and simmer for 10 minutes, stirring often. Check the pasta. If you want it more tender and the liquid is low, add ½ cup water or more as needed, and continue simmering until the pasta softens to your liking.Note: Stir often to prevent the pasta from sticking to the skillet.
- Add the MILK to the pan and stir to combine. Stir in the CHEDDAR CHEESE until melted and creamy. Season with SALT and PEPPER.
- Remove from heat and serve warm garnished with FRESH PARSLEY.
- To store, cool completely and refrigerate in an airtight container for up to five days.
Recipe Notes
Equipment
- 12 inch skillet or 3.5 quart saucepan
Nutrition
My Helper Backstory
I grew up on boxed hamburger helper and I absolutely loved it as a kid. It was one of the first meals I learned to prepare by myself, beside spaghetti, and it gave me such confidence in the kitchen as a grade-schooler.
I have never stopped craving it, which is why I created this DIY hamburger helper. This recipe takes everything you love about the original but ditches the processed ingredients, yet is just as creamy, cozy, and satisfying. It's straight comfort food–and one the whole family will devour.
So grab your skillet and let’s make some dinner magic!
Jessie Poshepny Vallery says
Perfect easy meal!
Traci says
Truly easy and so fast. Glad you're enjoying the recipe. Thank you!! xoxo