Description
This homemade hamburger helper is a delicious, comforting dish featuring ground beef, elbow macaroni, and a creamy cheddar cheese sauce. Enhanced with fresh spices and a touch of tomato paste and ketchup, it is a savory, beefy meal that beats the boxed versions and makes a perfect weeknight family favorite.
Ingredients
Main Ingredients
- 1 pound 85% lean ground beef
- 1/2 cup diced yellow onion
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 3 1/2 cups beef broth
- 1 cup elbow macaroni
- 6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
Instructions
- Gather Ingredients: Collect all the ingredients to ensure you have everything ready before starting the cooking process.
- Cook Beef and Onion: Heat a large, heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion, cooking while stirring occasionally until the beef is fully crumbled, browned, and no longer pink, about 7 minutes. Drain and discard any excess fat.
- Add Spices and Tomato Paste: Stir in tomato paste, ketchup, garlic powder, chili powder, kosher salt, paprika, and black pepper. Cook while stirring constantly for about 2 minutes until the mixture is fragrant and well blended.
- Add Broth and Pasta: Pour in the beef broth and bring the mixture to a boil over high heat. Stir in the elbow macaroni, then reduce the heat to medium and simmer uncovered. Gently boil for 13 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Incorporate Cheese: Remove the pot from heat and stir in the shredded Cheddar cheese until it is completely melted and incorporated, about 30 to 45 seconds. Let the dish stand for about 2 minutes to thicken before serving.
- Serve: Spoon the homemade hamburger helper onto plates and enjoy your warm, cheesy, and comforting meal.
Notes
- Use 85% lean ground beef for a good balance of flavor and fat.
- Feel free to substitute elbow macaroni with any small pasta like shells or rotini.
- For extra spice, add a pinch of red pepper flakes with the spices.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of broth or milk to loosen the sauce.
- To make this lower in sodium, reduce the amount of kosher salt and use a low-sodium beef broth.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
