Cheesy One-Pot Homemade Hamburger Helper
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This one-pot homemade Hamburger Helper is creamy, cheesy, and comforting. An easy-as-pie meal that tastes even better than the boxed version!
Why I Love This Easy Homemade Hamburger Helper
If you grew up with the boxed Hamburger Helper, this recipe is sure to bring back some of that childhood nostalgia. The main difference is that this batch’ll taste fresher, creamier, and it’s made completely from scratch. Everything cooks right in one large pot or Dutch oven, from the ground beef to the pasta, soaking up all those rich, cheesy flavors!
What I love most about it is that it’s budget-friendly, fast, and endlessly flexible. You can swap the ground beef for ground turkey or chicken, toss in veggie add-ins like peas, bell peppers, or mushrooms, or even spice it up with a pinch of chili powder or garlic powder. Plus, the cleanup is practically nothing!
Make sure to check out other one-pot comfort food classics like our One-Pot Pot No-Drain Mac & Cheese and Slow Cooker One-Pot Chicken Dinner!
Ingredients You’ll Need
- Ground beef
- Small onion, diced
- Minced garlic
- Salt
- Black pepper
- Smoked paprika
- Yellow mustard
- Beef broth
- Milk
- Elbow macaroni
- Shredded sharp cheddar cheese
- Shredded mozzarella cheese
- Optional Add-ins: Stir in a spoonful of tomato paste or a splash of tomato sauce for a tangy twist. Or add a handful of black beans for extra protein.
Tips for Success
- Don’t overcook the pasta. It continues to absorb liquid as it sits, so remove it from the heat while still slightly al dente.
- Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Want to lighten it up? Substitute ground turkey and low-fat milk for a leaner option that still tastes rich and satisfying.
- Add some veggies. Diced bell peppers, peas, or mushrooms blend perfectly into the sauce for a heartier meal.
Step-by-Step Instructions
1. Brown the Beef
In a large skillet or Dutch oven, cook the ground beef and diced onion over medium heat until the beef is browned and the onion softens, about 6–7 minutes. Drain off any excess grease if needed, then stir in garlic, salt, pepper, smoked paprika, and mustard.
Tip: If you’re using lean meat like ground turkey or chicken, you might need a drizzle of oil to keep it from sticking.
2. Add the Pasta and Liquids
Pour in the beef broth, milk, and dry pasta directly into the pot. Stir well so the noodles are submerged and nothing sticks to the bottom. Bring to a gentle boil, then reduce the heat to medium-low.
Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
If you like a little spice, add a pinch of chili powder or a spoonful of tomato paste here for extra flavor depth.
3. Stir in the Cheese
Reduce the heat to low and add the shredded cheddar and mozzarella. Stir until melted, creamy, and perfectly gooey. If the sauce seems too thick, add a splash of milk. If it’s too thin, simmer uncovered for 1–2 minutes until it thickens.
4. Serve and Enjoy
Serve hot and top with a little extra cheese if you want to make it extra melty. This dish is great on its own, but it’s also delicious with a side salad or some garlic bread for soaking up that cheesy sauce!
Storage and Reheating
Got leftovers? Store them in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or broth to loosen the sauce before microwaving or warming on the stove.
You can also freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Absolutely! Ground turkey, chicken, or even a mix of beef and sausage work beautifully.
It’s all about that pasta-to-liquid ratio. Add a little milk if too thick; simmer a minute longer if too thin.
Sure thing! Swap the beef for plant-based crumbles and use vegetable broth instead of beef broth.
Now you’re speakin’ my language! You can’t go wrong with a nice Super Food Salad, Traditional Southern Collard Greens, Fresh Green Beans, and some good ol’ Homemade Dinner Rolls!
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 tbsp minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon yellow mustard
- 2 cups beef broth
- 1 ½ cups milk
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- In a large deep skillet or Dutch oven, cook the ground beef and onion over medium heat until the beef is browned and the onion softens, about 6–7 minutes. Drain excess grease if needed. Stir in garlic, salt, pepper, paprika, and mustard.
- Add the beef broth, milk, and pasta directly into the skillet. Stir to combine. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the cheddar and mozzarella until melted, creamy, and stringy. If the mixture looks too thick, add a splash of milk; if it’s too thin, simmer uncovered for 1–2 minutes to thicken.
- Serve hot with extra cheese on top, if desired.
