Easy Homemade Hamburger Helper
This easy Homemade Hamburger Helper recipe ditches the processed ingredients of the boxed version for a quick, customizable, and scrumptious dinner. Made with fresh ingredients, including ground beef, diced tomatoes, and a creamy cheddar cheese sauce, this recipe is ready in under 30 minutes and will have everyone asking for seconds.
Equipment
- Large skillet or Dutch oven
- Medium saucepan
- Whisk
- Spatula
- Measuring cups and spoons
- Knife
- Cutting board
- Can opener
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups elbow macaroni or your favorite small pasta shape
- 4 cups water or beef broth
Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes (undrained), tomato sauce, oregano, basil, garlic powder, salt, and pepper. Bring to a simmer.
- Add the elbow macaroni (or your chosen pasta) and water or beef broth to the skillet.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens, about 3-5 minutes.
- Remove the saucepan from the heat and stir in the shredded cheddar cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
- Pour the cheese sauce over the beef and pasta mixture in the skillet. Stir well to combine.
- Serve immediately. Garnish with extra shredded cheese or a sprinkle of fresh parsley, if desired.
Notes
Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage. To reheat, microwave individual portions or reheat in a skillet over medium heat, adding milk or broth if needed. For a spicy kick, add red pepper flakes or hot sauce. Add chopped bell peppers, mushrooms, or zucchini for extra vegetables. Substitute half-and-half or heavy cream for some of the milk in the cheese sauce for a richer flavor. Experiment with different cheeses in the sauce, such as Monterey Jack, Colby Jack, or Gruyere. Use Italian sausage instead of ground beef and add cannellini beans for a heartier meal.