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Homemade hamburger helper in a cast iron skillet ready to be served.
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Homemade Hamburger Helper

This from-scratch hamburger helper proves that comfort food doesn’t need a box. It’s creamy, hearty, and made with real ingredients.
Course Main Dish
Cuisine American
Keyword ground beef, hamburger, hamburger helper, pasta
Dietary Needs Egg-Free, Nut-Free
Meat Beef
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 cups
Calories 483kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 tbsp olive oil or butter
  • 1 lb lean ground beef
  • 1 yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups milk whole milk preferred
  • 2 cups uncooked elbow macaroni or small shell pasta
  • 1 tbsp tomato paste
  • 1 tsp paprika or smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp mustard powder
  • ¾ tsp kosher salt adjust to taste
  • ½ tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Colby Jack or Monterey Jack cheese

Optional flavor boosters

  • 1 tsp Worcestershire sauce
  • Pinch of red pepper flakes
  • 2 tbsp cream cheese for extra creaminess

Instructions

  • Heat a large deep skillet over medium heat
  • Add the olive oil, then brown the ground beef, breaking it up with a wooden spoon
  • Cook until no longer pink and drain excess grease if needed
  • Add the diced onion and sauté for 3–4 minutes until soft and translucent
  • Stir in the garlic and cook for 30 seconds until fragrant
  • Sprinkle the flour over the beef mixture and stir well to coat
  • Cook for 1 minute to remove the raw flour taste
  • Slowly pour in the beef broth while stirring to deglaze the pan
  • Add the milk, tomato paste, and all seasonings and stir until smooth
  • Add the uncooked pasta directly to the skillet
  • Bring to a gentle simmer, then reduce heat to medium-low
  • Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened
  • Remove the skillet from the heat
  • Stir in the shredded cheeses until melted and creamy (if using cream cheese, add it now and stir until fully incorporated)
  • Let the dish rest for 2–3 minutes before serving as the sauce will continue to thicken as it sits

Nutrition

Serving: 1cup | Calories: 483kcal | Carbohydrates: 43g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 876mg | Potassium: 603mg | Fiber: 2g | Sugar: 5g | Vitamin A: 603IU | Vitamin C: 2mg | Calcium: 314mg | Iron: 3mg