Homemade Hamburger Helper Classic (Printable Version)

Creamy ground beef, pasta, and cheddar in a satisfying one-pan meal for weeknight comfort.

# What You'll Need:

→ Meats

01 - 1 pound ground beef (80/20 preferred)

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Spices & Seasonings

04 - 1 teaspoon paprika
05 - 1 teaspoon dried parsley
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt, plus more as needed
09 - 1/4 teaspoon black pepper

→ Pantry

10 - 2 cups beef broth
11 - 1 1/2 cups milk
12 - 2 cups dry elbow macaroni
13 - 1 tablespoon tomato paste
14 - 1 tablespoon Worcestershire sauce

→ Dairy

15 - 2 cups shredded cheddar cheese
16 - 2 tablespoons unsalted butter

# Step-by-Step:

01 - Melt the butter in a large skillet over medium heat. Add ground beef and chopped onion, cooking until the beef is browned and onion is soft, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Stir in minced garlic, paprika, dried parsley, onion powder, garlic powder, salt, and black pepper. Cook for 30 seconds until fragrant.
03 - Mix in tomato paste and Worcestershire sauce, stirring to combine thoroughly.
04 - Pour in the beef broth and milk. Stir and bring the mixture to a gentle simmer.
05 - Add the dry elbow macaroni. Stir well, cover the skillet, and cook on low heat for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
06 - Remove the lid. Stir in shredded cheddar cheese until melted and creamy. Adjust seasoning as preferred.
07 - Serve hot. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • Uses just one pan which means less cleanup
  • Ready in thirty five minutes so perfect for busy evenings
  • Kid friendly and highly customizable to your taste
  • Creamy cheesy flavor with hearty ground beef for maximum comfort
02 -
  • Excellent source of quick protein and calcium
  • Meal prep friendly can be refrigerated and reheated with ease
  • One pan means minimal cleanup for busy nights
03 -
  • Keep a close eye during simmering as pasta thickness can affect cook time
  • A small splash of extra milk at the end brings the sauce together if it looks too thick
  • Let the dish sit uncovered for three to five minutes after cooking for thickest creamy texture
  • Toast your dried spices for the full thirty seconds even if tempted to rush This deepens flavor in a big way
  • If your pan looks crowded try splitting the recipe across two smaller skillets so the pasta cooks evenly
  • Grate your own cheese for the silkiest sauce Bagged shreds can have anti caking agents which keep them from melting smoothly

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