Homemade Hamburger Helper
Rich, meaty flavors pair up with macaroni, herbs, spices, cheese, and cream, to make this mouthwatering homemade hamburger helper.
Servings: 4
Equipment
- Pot Large
Ingredients
- 1 Pound lean ground beef
- olive oil as needed
- 1 sweet onion medium, diced
- 3 Cups beef broth low-sodium
- 3 Cloves garlic minced
- 1 Tablespoon cornstarch
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon cayenne pepper optional
- 1 Teaspoon Italian seasoning
- 1 Teaspoon ground paprika sweet or smoked
- 2 Cups macaroni
- ½ Cup heavy cream
- 3 Tablespoons tomato paste
- 2 Cups cheddar cheese freshly shredded
- salt and black pepper to taste
- parsley fresh, for optional garnish
Instructions
- Heat a large pot over a medium high heat and sauté the beef in a splash of oil until browned and cooked through. Break it apart with a wooden spoon and stir occasionally as it cooks so it does not burn.
- Drain off the grease and transfer the cooked beef to a bowl.
- In the same pot, turn the heat down to medium and add the onions plus more oil if needed. Sauté for about 4 minutes, just until the onions begin to soften and turn translucent. Next add the garlic and cook for another minute or 2, until fragrant.
- Put the beef back in the pot and stir in the paprika, tomato paste, cornstarch, Italian seasoning, garlic powder, onion powder, plus some cayenne pepper if using.
- Now pour in the beef broth slowly and stir well. Turn the heat up to high and bring the mixture to a boil. Add the macaroni.
- Turn the heat back down and gently simmer for 12 to 15 minutes or until pasta reaches desired doneness. Stir occasionally so the bottom does not burn.
- Take the pot off the heat and stir in the cream and cheddar cheese until the cheese melts and the sauce thickens. Season with salt and pepper and garnish with fresh chopped parsley if liked. Serve immediately.
Notes
Shred the cheese yourself: The pre-packaged shredded cheddar cheese has anticaking agents and starch to stop the shreds sticking together, and this means the cheese doesn't melt so well. So shredding your own is best.
Additional oil: If you're using a nonstick pot, you might not need to add any grease, depending also how lean your ground beef is.
Stir often: It's important to stir the beef as it cooks so it doesn't stick and burn, and the same with the vegetables, and then again after you add the pasta.
Additional oil: If you're using a nonstick pot, you might not need to add any grease, depending also how lean your ground beef is.
Stir often: It's important to stir the beef as it cooks so it doesn't stick and burn, and the same with the vegetables, and then again after you add the pasta.
Nutrition
Calories: 747kcal | Carbohydrates: 54g | Protein: 49g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 1228mg | Potassium: 937mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1546IU | Vitamin C: 8mg | Calcium: 487mg | Iron: 5mg
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