Homemade Hamburger Helper
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Homemade Hamburger Helper
Description
This recipe starts by browning ground beef with diced onions and garlic, then seasoning with salt, pepper, and smoked paprika. After draining excess fat, beef broth, tomato sauce, and macaroni noodles are added and simmered until the pasta is tender and has absorbed the flavorful liquids. Heavy cream is stirred in at the end to enrich the sauce, which is thickened slightly by cooking a couple more minutes off the lid.
Finally, shredded cheddar cheese is melted into the mixture, creating a creamy, cheesy sauce coating the beef and pasta evenly. Fresh parsley adds a subtle herb finish when sprinkled on top before serving. The dish delivers a satisfying texture with tender pasta and ground beef chunks surrounded by a smooth, cheesy sauce.
This one-pot meal suits a cozy dinner that can be prepared in under 30 minutes with common pantry ingredients. Leftovers keep well refrigerated up to three days, though freezing is not recommended due to potential pasta texture changes. Adjust broth amounts if the pasta isn't fully tender but liquid is absorbed, to ensure proper cooking.
Choose 90% lean ground beef for flavor without excess greasiness, draining fat as needed.Add extra beef broth during cooking if pasta hasn't fully softened but liquids have evaporated.Refrigerate leftovers for up to three days; freezing is not advised as pasta texture may degrade.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely diced
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika can also use regular paprika
- 3 cups beef broth
- 15 ounce can tomato sauce
- 8 ounces macaroni noodles
- 1/2 cup heavy cream
- 2 cups cheddar cheese shredded
- 1 tablespoon parsley chopped
Instructions
- Heat the oil in a large pan over medium heat. Add the beef and break up into small pieces with a spatula.
- Cook for 4-5 minutes, stirring occasionally. Add the onion and cook for another 4 minutes or until softened.
- Add the garlic and cook for 30 seconds. Stir in the salt, pepper and paprika. Drain any excess grease from the pan.
- Pour in the beef broth, tomato sauce and macaroni. Stir, then bring to a simmer. Reduce the heat to medium low.
- Cover the pot, then cook for 8-10 minutes until pasta is tender, stirring occasionally. If the pasta is not tender and the liquid has been absorbed, you can add a little more beef broth as needed.
- Uncover the pot. Stir in the heavy cream. Cook for 1-2 minutes or until sauce has thickened.
- Add the cheese to the pot. Cook for another minute or two, stirring constantly, until cheese is melted. Sprinkle with parsley, then serve.
Notes
- Use 90% lean ground beef to reduce excess grease; drain off excess fat after cooking if needed.
- If pasta isn't tender but the liquid is mostly absorbed, add additional beef broth to finish cooking.
- Store leftover dish in the refrigerator for up to three days; freezing is not recommended to preserve pasta texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 48g | 96% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 638mg | 27% |
| Potassium | 1045mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1589IU | 32% |
| Vitamin C | 10mg | 11% |
| Calcium | 484mg | 48% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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