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A recipe that taste just like the boxed cheeseburger macaroni, but without the unknown ingredients! This easy one-pot meal is served within 30 minutes and is filled with elbow macaroni, ground beef, and a flavorful cheddar cheese sauce. Great for busy weeknights or for a comforting dinner for your children after school.
I’ve never really had hamburger helper. My mom never served it to my brother and I. She said it wasn’t good for us, which is 100% true. The amount of ingredients that I have no idea about is insane. I was dating someone back in high school and his mother served it on a regular basis. I will never knock it down because I actually ended up liking it. I remember bringing it home one day after high school and my mom looked at me funny. She said “Really? Do you really want that?” Of course, I made it and was perfectly happy with it.
It wasn’t until recently when my husband said he liked hamburger helper and ended up buying a few boxes to keep in the house. I never made them because I ended up forgetting about them. I’m not huge on boxed stuff, which is why I decided to make my own hamburger helper that’s a bit better than the boxed meal. I was super excited that I was able to make hamburger helper from scratch! You have total control over the ingredients with everything that you can read, and nothing you can’t.
How to make Homemade Hamburger Helper
It’s so easy to make this from scratch and tastes better than the boxed meal. It can be ready within 30 minutes and doesn’t require any chopping or dicing! It’s simply throw it into the pot and let it go. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Ground Beef
- Elbow Macaroni
- Beef Broth
- Paprika, Salt, Pepper, Garlic Powder, Onion Powder
- Sugar
- Shredded Cheddar Cheese
- Heavy Cream
- Tomato Sauce
- Better Than Bouillon Beef
- Worcestershire Sauce
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 3 days. You may need to add a splash of milk when you reheat it in the microwave to thin out the sauce. The pasta tends to absorb the sauce, therefore making it thick because of the starch on the pasta. Freezing is not recommended.
- Let the dish sit for 5 minutes to allow the sauce to thicken. If you serve it too early, it’ll just be watery.
- Variations:
- Add in some chopped bell pepper, green beans, or other veggies to the pot when it cooks.
- Change the cheese or add more such as Monterey Jack, smoked cheddar, etc. make some fun variations.
- Switch the ground beef for ground turkey or chicken if you prefer leaner meat.
- Switch out the elbows for other pasta shapes such as cavatappi, shells, or even penne. Keep in mind that you may have to adjust to liquid and the cooking time since all pasta is al dente at different times.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Homemade Hamburger Helper
Ingredients
- 1 lb ground beef, 80% lean
- 3 cups beef broth
- 1/4 cup heavy cream
- 4 oz can tomato sauce
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1 1/2 tsp better than bouillon beef
- 8 oz elbow macaroni (about 2 cups of pasta)
- 2 cups shredded sharp cheddar
Instructions
- In a large Dutch oven or heavy-bottomed deep skillet, cook the ground beef over medium-high heat for about 8-10 minutes, or until the meat is no longer pink—season with salt and pepper. Remove from the heat and drain the fat. Return the meat to the skillet.
- Stir in the beef broth, heavy cream, tomato sauce, Worcestershire, beef bouillon, garlic powder, onion powder, and paprika. Season with salt and pepper to taste. Bring the mixture to a boil over high heat, then reduce to a simmer over medium heat.
- Stir in the pasta. Simmer, uncovered, until the pasta is al dente and most of the liquid is absorbed. Stir in the cheddar cheese until combined and melted. Serve.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days. You may need to add a splash of milk when you reheat it in the microwave to thin out the sauce. The pasta tends to absorb the sauce, making it thick because of the starch on the pasta. Freezing is not recommended.
Let the dish sit for 5 minutes to allow the sauce to thicken. If you serve it too early, it’ll just be watery.
Variations:
- Add some chopped bell pepper, green beans, or other veggies to the pot when it cooks.
- Change the cheese or add more such as Monterey Jack, smoked cheddar, etc. make some fun variations.
- Switch the ground beef for ground turkey or chicken if you prefer leaner meat.
- Switch out the elbows for pasta shapes such as cavatappi, shells, or penne. Remember that you may have to adjust to liquid and the cooking time since all pasta is al dente at different times.
Nutrition Facts
Calories
796.63Fat (grams)
48.53 gSat. Fat (grams)
23.33 gCarbs (grams)
45.24 gFiber (grams)
1.94 gSugar (grams)
2.4 gProtein (grams)
42.63 gSodium (milligrams)
1159.18 mgCholesterol (grams)
153.82 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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