Homemade Hamburger Helper
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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This skillet has the nostalgic creamy-cheesy flavor people expect, but the sauce comes from broth, milk, tomato paste, and real cheddar. The pasta cooks directly with the beef, so its starch gives the sauce body without a separate roux.
Keep the simmer gentle and stir along the bottom every few minutes. High heat makes the milk scorch before the macaroni softens. Add the cheese only after turning off the heat so it melts smoothly instead of becoming oily.
The method behind the meal
Why this recipe works
- •Freshly grated cheddar melts more evenly than bagged shredded cheese.
- •If the pasta looks dry before it is tender, add broth 1/4 cup at a time.
- •Refrigerate leftovers up to three days and loosen them with milk when reheating.
Recipe
Homemade Hamburger Helper
Creamy cheeseburger macaroni made from familiar pantry ingredients in one skillet, ready in about 30 minutes.
Ingredients
Instructions
- 1Brown beef and onion in a large deep skillet over medium-high, breaking up the meat, 6–7 minutes. Drain excess fat.
- 2Add garlic, tomato paste, paprika, and mustard powder. Cook for 1 minute.
- 3Stir in broth, milk, and macaroni. Bring just to a simmer, then reduce heat to medium-low.
- 4Cook uncovered for 10–12 minutes, stirring often, until pasta is tender and the sauce lightly coats it.
- 5Turn off heat and stir in cheddar a handful at a time. Season, rest 3 minutes, and serve while creamy.
Nutrition (per serving, estimated)
