Description
This Homemade Hamburger Helper is a comforting and easy one-pan meal featuring seasoned ground beef, tender elbow macaroni, and a creamy, cheesy sauce. Perfect for a quick weeknight dinner, it combines simple pantry staples with bold flavors for a satisfying main dish that the whole family will love.
Ingredients
Scale
Meat and Seasoning
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 onion, finely chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
Liquids and Pasta
- 1 tablespoon ketchup
- ½ teaspoon mustard
- 1½ cups elbow macaroni
- 3½ cups low sodium beef broth
Dairy and Garnish
- ¾ cup sour cream
- 2 cups sharp cheddar cheese, shredded
- fresh parsley, to garnish
Instructions
- Cook the beef: Add the olive oil to a large skillet or Dutch oven set over medium-high heat. Add the ground beef, salt, black pepper, and smoked paprika. Cook the ground beef until no longer pink, breaking it into smaller pieces with a wooden spoon or spatula.
- Sauté onions and season: Stir in the finely chopped onion and mix well with the beef. Reduce heat to medium, add chili powder and garlic powder, and cook, stirring often, until the onions are tender and fragrant.
- Add remaining ingredients: Stir in ketchup, mustard, elbow macaroni, and beef broth until well combined.
- Simmer pasta: Cover the skillet and let it simmer for 15 minutes, or until the macaroni is cooked al dente. Stir occasionally to prevent sticking.
- Finish with dairy: Remove the skillet from heat. Stir in sour cream thoroughly, then slowly add shredded cheddar cheese, stirring continuously to create a smooth, creamy sauce without clumps.
- Serve: Garnish with minced fresh parsley if desired and serve warm.
Notes
- Use freshly shredded sharp cheddar cheese for better melting and flavor compared to pre-shredded varieties.
- If using larger pasta shapes like penne or shells, you may need to add extra beef broth or water during cooking to ensure the pasta is properly cooked.
- Substitute elbow macaroni with other short pasta, but avoid long thin noodles such as spaghetti or angel hair.
- For added heat, include a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce when seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or water or microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
