Description
This Homemade Hamburger Helper is a comforting, flavorful one-pot meal featuring browned ground beef simmered with onions, spices, and pasta in a rich beef broth. Finished with creamy heavy cream and sharp cheddar cheese, it’s a quick and easy dinner perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 medium onion, finely diced (about 1 cup)
Seasonings and Sauces
- 1 tablespoon tomato paste
- 1 tablespoon ketchup (optional, for a hint of sweetness)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- ½ teaspoon beef bouillon (optional, for extra beefy flavor)
Liquids and Dairy
- 3 cups beef broth (or more as needed)
- 1/4 cup heavy cream (or more to taste)
Pasta and Cheese
- 8 oz small elbow pasta (or small pasta shells; uncooked)
- 1-2 cups freshly grated cheddar cheese (to taste, about 4-8 ounces)
Seasoning to Taste
- Salt & pepper (to taste)
Instructions
- Brown beef: Heat a large, deep skillet over medium-high heat and add 1 tablespoon of oil. Add 1 pound lean ground beef and cook until browned and crumbled, about 5-7 minutes. Drain excess fat if desired.
- Add onion and seasoning: Reduce heat to medium and add 1 diced medium onion. Cook until softened, about 5-6 minutes, stirring occasionally. Stir in 1 tablespoon tomato paste, 1 tablespoon ketchup (optional), 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon ground paprika, and ½ teaspoon beef bouillon (optional). Cook for 1 minute until fragrant.
- Simmer with broth & pasta: Pour in 3 cups beef broth, scraping the bottom of the pan to deglaze and lift any browned bits. Increase heat to high until boiling, then add 8 oz uncooked small elbow pasta. Reduce heat to a rapid simmer and cook uncovered for about 13-15 minutes, stirring every couple of minutes, until pasta is tender and most liquid is absorbed. Add more broth, ½ cup at a time, if pasta seems dry to maintain sauciness.
- Finish with cream & cheese: Remove skillet from heat. Stir in ¼ cup heavy cream to taste. Add 1-2 cups freshly grated cheddar cheese and stir until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Serve: Portion out the creamy, cheesy hamburger pasta into bowls and enjoy immediately while warm.
Notes
- You can substitute small pasta shells for elbow pasta based on preference.
- Adjust the amount of ketchup and beef bouillon according to your taste for a sweeter or more savory profile.
- If you prefer a lighter dish, reduce the amount of heavy cream or substitute with milk.
- To keep the dish dairy-free, omit the cheese and cream and add more beef broth for moisture.
- This dish reheats well and can be stored in airtight containers in the fridge for up to 3 days.
