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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 sauté 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, adding savory depth.
- 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 the pasta is cooked to your liking, stirring every few minutes to prevent sticking.
Once the pasta is tender, remove from heat and stir in the milk, then add the cheddar cheese in small amounts, stirring until melted and creamy.
Taste and adjust with salt and pepper as needed. Serve warm and watch it get demolished!
Recipe Tips
- Pasta and Broth: I've tested this recipe with classic macaroni and Shellbows. I prefer fully tender pasta, which requires the full 4 cups of broth. For al dente pasta, start with less broth and add more as needed.
- Adjusting the Liquid: Pasta absorbs liquid differently. If it looks too saucy, continue simmering to reduce the liquid. If the liquid gets low before the pasta is tender, add more broth or water 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 a more 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
Refrigerate leftovers 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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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
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, (use less for al dente pasta; see notes below)
- ½ pound Dried Elbow Macaroni (8 ounces by weight), (see notes below)
- ⅓ cup Milk, or any dairy liquid
- 1-2 cups Shredded Cheddar Cheese
- ½ teaspoon 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 BEEF BROTH and scraping any browned bits from the bottom.
- Stir in the remaining BEEF BROTH and the MACARONI NOODLES.
- Increase heat and bring to a boil. Reduce heat to maintain a steady simmer and cook, stirring often, for about 10 minutes, or until the pasta is tender and the broth has reduced.Note: It may look surprisingly saucy at first, but the pasta will absorb the broth as it cooks. Conversely, if the liquid gets low before the pasta is tender, add ½ cup WATER at a time as needed.
- Remove from heat and stir in the MILK. Add the CHEDDAR CHEESE in small amounts, stirring gently until melted and creamy. Season with SALT and PEPPER.
- 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 information is an estimate and may vary depending on the brands, ingredients, and portion sizes used.
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, besides 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!
Mary Ann says
We didn't care for this it was way too soupy, made as directed. If I make it again, I will start with 2 cups of beef broth and add more as needed.
Traci says
Oh wow, I'm surprised because I usually need the full 4 cups, and sometimes more, to get the consistency shown in my step-by-step photos. Pasta can vary in how much liquid it absorbs, though. What type of pasta did you use, and did you use the full 1/2 pound (8 ounces)? I'd love to help troubleshoot your results 🙂
Heidi says
I love the rich, indulgent flavors of your copycat hamburger helper. Each bite is so incredibly satisfying. I especially like how your recipe uses only real, wholesome ingredients. That is something I can feel good about all week long as I enjoy the delicious leftovers!
Traci says
I'm so glad you're enjoying the recipe! Thanks for taking the time to share your feedback. Much appreciated! 🙂
Jessie Poshepny Vallery says
Perfect easy meal!
Traci says
Truly easy and so fast. Glad you're enjoying the recipe. Thank you!! xoxo