5.0 from 21 votes
Homemade Cheesy Hamburger Helper
Homemade is always better and this recipe is no exception. See NOTES for easy substitutions. The dish comes together in about 30 minutes and easily feeds a family of 4 to 5. Leftovers heat up beautifully with a dash more of milk or broth. Weeknight dinner perfection!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 568 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon unsalted butter or olive oil
- ½ cup onion chopped
- 1 lb ground beef 85% lean
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- oz can tomato sauce
- 2 cups beef broth or water
- 2 cups half and half or whole milk
- 2 cups elbow macaroni
- 1½ cups cheddar cheese shredded, preferably from a block
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Melt the butter over medium heat in a large skillet.
- Add the onion and sauté until soft, about 3 to 4 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Tilt the skillet to the side and spoon out most of the rendered grease. Discard safely.
- Season the beef with salt, pepper, paprika, chili powder, mustard, and garlic powder. Cook, stirring often, for about 1 minute. Stir in the Worcestershire sauce, tomato sauce, beef broth, and half and half. Stir to combine. Bring to a slight simmer and stir in the pasta. Simmer, stirring often, until the pasta is just cooked, about 10 to 12 minutes.
- Stir in 1 cup of the cheese and continue stirring until melted. Sprinkle the remaining half cup on the top, cover the skillet with the lid, and let rest for about 5 minutes. Serve at once, garnished with fresh chopped parsley, if desired.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- Don't overcook the pasta with the sauce, otherwise the sauce may become too thick. If this happens, just thin the sauce with a splash or two of cream and/or broth.
- Leftovers will keep covered in the fridge for up to 1 week. Reheat on the stove with a few splashes of milk/cream and broth.
Nutrition Information
Calories
568kcal
(28%)
Carbohydrates
42g
(14%)
Protein
44g
(88%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
2g
Cholesterol
173mg
(58%)
Sodium
612mg
(26%)
Potassium
832mg
(24%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1509IU
(30%)
Vitamin C
6mg
(7%)
Calcium
490mg
(49%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 568
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 173mg | 58% |
| Sodium | 612mg | 26% |
| Potassium | 832mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1509IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 490mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.