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Homemade Hamburger Helper

This is the boxed classic you grew up on, made at home and even better. Seasoned ground beef, onion, and tomato paste build a savory base, then the elbow pasta cooks right in the beef broth so it soaks up all that flavor. Finished with plenty of sharp cheddar, it’s creamy, cheesy, and made all in one pot.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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Ingredients

BEEF

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound ground beef, 90/10 or 85/15
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper

PASTA

  • 1/2 yellow onion, diced
  • 1/2 tablespoon minced garlic
  • 3 to 4 tablespoons tomato paste, (add 4 for more tomato flavor)
  • 4 cups beef broth
  • 1/2 cup half and half
  • 12 ounces elbow pasta
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup half and half or heavy cream

Instructions 

Start Cooking

BEEF

  1. In a large pot or Dutch oven over medium-high heat, add the butter and olive oil, then let the butter melt for about 1 minute.
  2. Add the ground beef, paprika, salt, red pepper flakes, and black pepper, then break the beef apart with a wooden spoon and cook for 5 to 6 minutes until browned.
  3. Add the onion, then stir and cook for 3 to 4 minutes until softened.
  4. Add the minced garlic, then stir and cook for 1 minute until fragrant.
  5. Add the tomato paste, then stir and cook for 2 minutes until it darkens to a deep brick red.

PASTA

  1. Pour in the beef broth and half and half, then stir, scraping up any browned bits from the bottom, and bring to a boil.
  2. Add the elbow pasta and stir to combine. Reduce the heat to medium-low, cover with a lid, and simmer for 12 to 15 minutes, stirring every few minutes so the pasta doesn’t stick, until the pasta is tender to your liking and most of the liquid is absorbed.
  3. Remove from the heat. Add the cheddar and half and half or heavy cream. Then stir for 1 to 2 minutes until the cheese is melted and the sauce is creamy, then enjoy!

Notes

Q: Can I use ground turkey or chicken instead of beef?
A: Yes, both work but it will taste different. Since they’re leaner, you may want to add an extra tablespoon of butter so the sauce stays rich.
 
Q: Is this spicy?
A: Not really, the red pepper flakes just give it a small kick. Use 1/2 teaspoon for a milder version or the full teaspoon if you like a little more heat.
 
Q: Can I use a different pasta shape?
A: Yes, any small, short shape like shells works. Just keep an eye on it, since cook times can vary by a few minutes.
 
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or pan over medium-low heat with a splash of broth or half and half to loosen the sauce back up.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!