Homemade Hamburger Helper
User Reviews
4.9
Homemade Hamburger Helper
Description
This recipe begins by browning lean ground beef and draining excess fat. A seasoning blend including cornstarch, paprika, garlic powder, onion powder, salt, sugar, and black pepper is stirred into the meat to build a flavorful base. Hot water and milk are added along with cavatappi pasta to cook directly in the pan, absorbing the seasoned liquids and developing a thick sauce.
Once the pasta reaches al dente texture, grated cheddar cheese is stirred in to melt smoothly and thicken the sauce further. Letting it stand off heat allows the sauce to set slightly, improving creaminess and coating the pasta and meat evenly.
Optional additions like chopped parsley can brighten the dish. The recipe is adaptable, allowing substitution of different small pasta shapes, lean ground poultry, or protein-enriched pastas.
Leftovers store well in the refrigerator for up to three days and benefit from reheating with a little milk to restore creaminess. Adding vegetables before simmering can create a more complete meal. This one-pan dish combines protein, starch, and cheese into a comforting meal.
Ingredients
- 1 pound ground beef lean
- 1 Tablespoon cornstarch
- 1 Tablespoon paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 cups water or beef broth or chicken broth, hot
- 1 1/2 cups milk
- 2 cups cavatappi pasta or macaroni noodles
- 2 cups cheddar cheese grated
Instructions
- Heat a large skillet over medium high heat, then add the ground beef and break it up with a meat chopper or wooden spatula or spoon, cooking and stirring until the meat is no longer pink. Drain any remaining fat in the pan.
- Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar, and pepper over the browned meat and stir well to evenly distribute the spices. Add the hot water, milk, and pasta, then bring to a boil. Cover with a lid, reduce heat and simmer for 8-11 minutes, or until the pasta is al dente.
- Sprinkle the grated cheddar cheese over the cooked pasta and stir until melted into the sauce. Remove from the heat, and let stand for a few minutes until the sauce thickens a bit. Garnish with freshly chopped parsley, if desired, then serve.
Notes
- Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat with a splash of milk to loosen the sauce.
- Adding chopped vegetables like bell peppers or green beans can make this a more complete one-pot meal.
- Substitute cavatappi with shells, macaroni, or other small pasta shapes.
- You can use ground turkey or chicken for a lighter variation, or protein or gluten-free pastas as needed.
- This recipe is featured on page 159 of the House of Nash Eats Everyday cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 900mg | 38% |
| Potassium | 442mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 370mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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