Homemade Lightened Up Hamburger Helper (One-Pot)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
484 kcal
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Course
Main Course
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Cuisine
American
Homemade Lightened Up Hamburger Helper (One-Pot)
Description
Homemade Lightened Up Hamburger Helper brings together lean ground beef and finely diced onions, seasoned with paprika, garlic powder, onion powder, salt, sugar, and black pepper. These ingredients cook in one skillet, mixed with cornstarch to help thicken the sauce. The addition of beef broth and low-fat milk simmers with cavatappi pasta until tender and the liquid reduces significantly. Sharp cheddar cheese melts into the mixture, complemented by yellow mustard for a subtle tang. Fresh parsley garnish adds a touch of brightness.
The dish has a creamy and savory texture with the pasta absorbing the flavorful sauce. The cornstarch ensures the sauce thickens nicely without becoming heavy. This approach avoids the use of prepackaged seasoning mixes, allowing for control over seasoning and fat content.
This meal can be served on its own or with a simple side salad or steamed vegetables for a balanced dinner. It's a convenient and comforting choice when looking for familiar flavors with a homemade touch.
Leftovers should be stored in an airtight container refrigerated for up to 3-4 days and reheated gently on the stovetop or microwave. The recipe can be frozen for up to 3 months and thawed overnight before reheating for future meals.
Ingredients
- 1 lb. ground beef lean
- 1/2 cup onion finely diced, yellow, 80g
- 1 Tbsp cornstarch
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1.5 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 cups beef broth or water
- 1.5 cups milk low-fat
- 8 oz. cavatappi pasta or elbow
- 6 oz. cheddar cheese freshly grated - about 2 cups, sharp
- 2 tsp yellow mustard
- parsley for garnishing
Instructions
- Spray a large skillet with cooking spray. Add the onions and ground beef and cook over medium heat, breaking the meat up with a wooden spoon as you go, until no longer pink.
- Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar and pepper over the browned meat. Stir and continue to break up the meat as you mix the spices in.
- Add the broth, milk, and pasta, then bring to a boil.
- Once boiling, reduce the heat to a simmer. Let simmer for 10-12 minutes, or until the pasta is cooked through and most of the liquid has evaporated. Stir occasionally to prevent sticking and add more broth or water if needed.
- Add the cheese and stir until melted into the sauce. Then stir in the mustard. Remove from the heat, and let sit for a few minutes to allow the sauce to thicken.
- Garnish with freshly chopped parsley and more shredded cheese, if desired, and serve!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat on the stovetop or microwave.
- Freeze any leftovers in a freezer-safe container for up to 3 months, thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1.5cups (253g) | |
| Calories | 484kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 45g | 90% |
| Fat | 16g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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