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I love Hamburger Helper, but I don’t love the ingredients. This homemade Hamburger Helper recipe is a classic combo of cheesy macaroni and hearty ground beef, with plenty of seasonings to go around and none of the bad stuff. This cheeseburger helper is so much better than the boxed version but just as easy to make. My whole family loves this recipe!
The pre-packaged Hamburger Helper is pretty high in sodium. My homemade cheeseburger helper allows you to better control the sodium levels and uses real, wholesome ingredients rather than just powdered seasonings. It’s a great way to stretch a pound of ground beef into a large meal when I’m waiting for payday, and I can still feel good about what I’m feeding my kids.
What’s in this Hamburger Helper Recipe?
- Pasta: Elbow macaroni is the classic choice for Hamburger Helper, but you could use any short-shaped pasta, such as shells, bowties, or penne.
- Onion + Garlic: Classic flavor pairings for ground beef that give this dish depth.
- Ground Beef: I like 85% lean ground beef, but you could go leaner if you like. For a healthier swap, try ground chicken or turkey.
- Tomato Paste: Adds rich tomato flavor without whole tomato pieces for picky eaters.
- Dijon Mustard: This secret weapon ingredient adds brightness to the dish to make it taste fresher.
- Worcestershire Sauce: Adds a rich, umami flavor that enhances the meatiness of the dish. In a pinch, swap for soy sauce.
- Paprika: Regular or smoked paprika both work well in this recipe.
- Broth: Low-sodium beef broth helps to make this dish extra savory. Vegetable broth or hot water also work in a pinch.
- Milk: For the thickest, creamiest Hamburger Helper, I recommend using whole milk. However, evaporated milk, plant-based milk, water, or more beef broth will all work if needed.
- Sour Cream: I recommend using full-fat sour cream for the richest sauce, but plain yogurt, cream cheese, or vegan sour cream also work.
- Cheese: Use freshly shredded cheddar cheese for the best consistency. Pre-shredded cheese is coated in starch which can cause it to melt unevenly. Feel free to swap the cheddar cheese for Colby, Swiss, Monterey jack, or vegan cheddar.
Tips for Success
- For a spicier dish, add a bit of chili powder or hot sauce. Top with more hot sauce or crushed red pepper flakes to taste.
- For a vegetarian dish, use lentils or diced tofu instead of beef.
- It shouldn’t take more than 5 minutes for the sauce to thicken once you add the noodles.
- You can sneak in spinach at the end of cooking.
- To make cheeseburger helper in a crockpot, follow the recipe through step 2, then place the sautéed veggies, beef, and all other ingredients except for the cheese in a crockpot. Cook over high for 2-3 hours or low for 4-5 hours, stirring in the cheese and cooked pasta at the very end.
How to Store and Reheat
Store leftover Hamburger Helper in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight before reheating in the microwave or in a saucepan set over medium-low heat.
Serving Suggestions
Cheeseburger helper is a wholesome, filling dinner all on its own. It’s got plenty of protein, starch, and fat to sate even the hungriest growing teens. For a bit more greenery, stir in a few handfuls of fresh spinach at the end of cooking or serve this casserole with air fryer broccoli, roasted mushrooms, maple bacon Brussels sprouts, or Pennsylvania Dutch beans.
Hamburger Helper Recipe
Ingredients
- 8 ounces dry elbow macaroni (½ box)
- 1 tablespoon olive oil
- ½ white onion diced
- 3 cloves garlic finely minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper
- 1½ cup low-sodium beef broth
- 1½ cups milk room temperature
- ½ cup sour cream room temperature
- 3 cups freshly shredded cheddar cheese
Instructions
- Boil 6 cups of water in a large pot set over high heat, then add the pasta and cook for 7 minutes. Drain and set aside.8 ounces dry elbow macaroni
- In the meantime, heat the olive oil in a large pan set over medium heat. Add the onion and stir and cook until it becomes translucent. Stir in the garlic and stir just until it becomes fragrant, about 30 seconds.1 tablespoon olive oil, ½ white onion, 3 cloves garlic
- Add the ground beef then crumble and cook until it is no longer pink.1 pound ground beef
- Stir in the tomato paste, mustard, Worcestershire sauce, paprika, salt, and pepper, and cook for another 2 minutes.2 tablespoons tomato paste, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Pour in the beef broth, milk, and sour cream, and whisk until fully combined.1½ cup low-sodium beef broth, 1½ cups milk, ½ cup sour cream
- Bring it to a low simmer over medium heat, then stir in the cheddar cheese until fully melted.3 cups freshly shredded cheddar cheese
- Add in the cooked pasta and stir for 3-4 minutes, or until the pasta starts to emulsify and become creamy.
- Serve immediately with freshly minced parsley for garnish, if desired.
Becky’s Tips
- Feel free to taste and adjust the seasonings to your personal tastes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Hamburger Helper Step by Step
Boil the Pasta: Boil 6 cups of water in a large pot set over high heat, then add 8 ounces of elbow macaroni and cook for 7 minutes. Drain and set aside.
Sauté the Onion: In the meantime, heat 1 tablespoon of olive oil in a large pan set over medium heat. Add ½ of a diced white onion and stir and cook until it becomes translucent. Stir in 3 cloves of minced garlic and stir just until it becomes fragrant, about 30 seconds.
Cook the Beef: Add 1 pound of ground beef then crumble and cook until it is no longer pink.
Season the Beef: Stir in 2 tablespoons of tomato paste, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of ground paprika, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and cook for another 2 minutes.
Add the Dairy: Pour in 1½ cups of low-sodium beef broth, 1½ cups of milk, and ½ cup of sour cream and whisk until fully combined.
Stir in the Cheese: Bring it to a low simmer over medium heat, then stir in 3 cups of shredded cheddar cheese until fully melted.
Toss and Serve: Add in the cooked pasta and stir for 3-4 minutes, or until the pasta starts to emulsify and become creamy. Serve immediately with freshly minced parsley for garnish, if desired.
Took much longer to thicken up than recipe stated—- a good twenty mins. Just keep stirring occasionally and your patience will be rewarded. Very tasty. Next time we’ll add diced romas and jalapeños to brighten it up. A keeper for sure!