Skip the box and make this creamy Homemade Hamburger Helper Recipe with beef, pasta, and loads of melty cheese.
author’s note
Better Than Boxed Hamburger Helper!
When I was a kid, a box of Hamburger Helper was always an easy dinner win. Now I make a homemade version that keeps the same comforting flavors but uses real ingredients. Like my favorite mac and cheese, this version is simple, family-friendly, and full of cheesy comfort.
My family loves this recipe on busy nights. It’s extra cheesy, full of savory beef, and has tender pasta all coated in a creamy sauce. It comes together in one pot and about 30 minutes, so it’s a reliable go-to when time is short.
Homemade Hamburger Helper Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Olive Oil | Use olive oil for flavor, or any neutral cooking oil if you prefer. |
| Lean Ground Beef (93/7) | Ground turkey or chicken can be used; add a pinch of beef bouillon or extra salt for more depth. |
| Seasonings | Paprika, garlic powder, onion powder, ground mustard, salt, and pepper add big flavor with little fuss. |
| Crushed Tomatoes | If you don’t have crushed tomatoes, pulse diced tomatoes in a blender until smooth. |
| Chicken Broth | Low-sodium broth is fine—adjust added salt to taste. |
| Sharp Cheddar Cheese | Freshly shredded cheese melts creamier than pre-shredded—use sharp or extra-sharp for best flavor. |
How To Make This Homemade Hamburger Helper Recipe:
- Sear the beef: Heat olive oil in a large pot, add lean ground beef, and sear until browned, breaking it up as it cooks.
- Combine: Stir in paprika, garlic powder, onion powder, ground mustard, salt, and pepper. Add crushed tomatoes, chicken broth, and pasta.
- Cook: Bring to a simmer, then reduce heat to medium, cover, and cook 10–12 minutes, stirring occasionally, until the pasta is al dente.
- Add cheese: Remove from heat and stir in freshly shredded Cheddar a handful at a time until fully melted and incorporated.
- Serve: Garnish with finely chopped cilantro if desired and serve immediately.
chelsea’s recipe tip
Future-You Hack!
Brown the ground beef and pre-measure the seasonings into zipper bags to create quick DIY seasoning packets you can grab on busy nights.
Storage
Fridge: Store leftovers covered for 3–5 days. Reheat gently on the stove or in the microwave; add a splash of broth while reheating to restore creaminess.
Freezer: Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge for 24 hours before reheating.
What To Serve With Hamburger Helper:
Green Salads
Garden Salad
Appetizers
French Bread
Salads
My Favorite Fruit Salad
Salads
Corn Salad
Hamburger Helper Recipe
Equipment
-
Large pot with lid
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 tablespoon paprika
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 28 ounces crushed tomatoes
- 2-1/2 cups chicken broth
- 2 cups elbow pasta about 9 ounces
- 2 cups freshly shredded sharp Cheddar cheese about 6.6 ounces
- finely chopped cilantro optional
Instructions
-
In a large pot, heat the oil over high heat. Add the ground beef and sear, about 1 minute per side. Break it apart and cook until browned through.
-
Once the beef is cooked, add the crushed tomatoes, chicken broth, pasta, and all seasonings except the cheese and cilantro. Stir and bring to a simmer, then reduce heat to medium and cover.
-
Cook covered for 10–12 minutes, stirring a few times, until the pasta is al dente. The sauce may still be slightly loose; it will thicken as it rests.
-
Turn off the heat. Gradually stir in the shredded cheese, a handful at a time, until fully melted and the sauce is creamy. Taste and adjust salt and pepper if needed.
-
If using, sprinkle chopped cilantro over the top. Serve immediately and enjoy.
Recipe Notes
Note 2: Use elbow or a similarly sized pasta with similar cook time for best results.
Note 3: Freshly shredded cheese melts smoother than pre-shredded. Sharp or extra-sharp Cheddar gives the best flavor.
Storage: Refrigerate covered for 3–5 days and reheat on low with a splash of broth. To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.