Why We Love This Recipe for Homemade Hamburger Helper

This homemade Hamburger Helper is full of fresh flavors and creamy goodness, so forget about the boxed kind. Jorge and I have very fond memories of hamburger helper because it was one of our main meals when we first got married. We quickly learned that making it from scratch made it taste so much better, and we’ve done it that way ever since! This is why we think you’ll love this simple recipe too:

• Oh-So-Creamy: The homemade cheese sauce is what makes this hamburger helper recipe stand out. It’s made with heavy cream and real cheddar cheese, which makes it so creamy.
• Just as quick and easy: Everything is cooked together in one skillet, just like the boxed version, and it’s ready in 30 minutes. Hooray for easy cleanup!
• Cheap: This recipe uses basic pantry items and inexpensive ingredients to keep costs down.
• Hearty: This is one of those great dinners that everyone wants seconds of because it’s so good. Our kids are always arguing over the last bite!

Reader Review of the Week

I’m eating a bowl of this right now, and it’s SO GOOD! It’s also quick and easy, which is a plus. The smoked paprika is what makes it so good. It’s what I always wanted the box version to look like.– Jourdan

Homemade Hamburger Helper ⭐️Test Kitchen Approved!⭐️

Ready in 30 minutes and with just one-pot, this easy and extra cheesy Homemade Hamburger Helper recipe is sure to be a new family favorite! Every bite features tender pasta and savory ground beef smothered in a rich, creamy tomato and cheese sauce.

Prep Time5minutes minutes
Cook Time25minutes minutes
Total Time30minutes minutes

Main Ingredients

The notes below will help you remember the most important ingredients for this homemade hamburger helper recipe.For the full list of ingredients and exact amounts, scroll down to the recipe card below!

• Ground beef: I like lean ground beef best, but any ground meat will do, like ground turkey or chicken. If you use a cut with more fat, get rid of any extra grease.
• All-Purpose Flour: If you’re looking for a gluten-free option, check out the “Cook’s Notes” section below.
• Small Pasta Shells: Elbow macaroni noodles also work well with this recipe. To get the best pasta to sauce ratio, use a small pasta that you can eat in one bite.
• Heavy cream will make the creamiest results, but you can also use half and half or even evaporated milk.
• Shredded Cheddar Cheese: I think it’s best to use freshly shredded cheese instead of cheese that has already been shredded and put in a bag. The cheese in the bag has anti-caking agents on it that will make the sauce thicker than you want it to be. You might want to add a little extra cream or broth to the sauce if you do use it to make it thinner.

• ○ 1 pound lean ground beef, or ground turkey
• ○ 1 large yellow onion, diced
• ○ 1 garlic clove, minced
• ○ 2 tablespoons all-purpose flour
• ○ 2 cups low-sodium beef broth, or chicken broth
• ○ 1 (8 oz) can tomato sauce
• ○ 1 teaspoon Italian seasoning
• ○ 1 teaspoon seasoned salt
• ○ ½ teaspoon smoked paprika
• ○ ½ teaspoon garlic powder
• ○ 8 oz small pasta shells, or small elbow pasta (Keep in mind 8 oz is half of a normal 1lb box of pasta.)
• ○ ½ cup heavy cream, or half and half
• ○ 2 cups shredded cheddar cheese
• ○ salt and pepper, to taste

How to Make Your Own Hamburger Helper

This homemade version is easy to make and only takes a few steps. Get all of your ingredients out and ready to go because this dish cooks quickly.Here’s a quick overview of the recipe. For full instructions and a step-by-step video, please scroll down to the recipe card at the bottom of this post.

1. Put the seasonings and tomato sauce in the broth.
2. Add the noodles and cook them until they are soft.
3. Beef: Cook the ground beef over medium-high heat until it is brown. Put the cooked ground beef on a plate, but leave 2 tablespoons of grease in the skillet.
4. Sauté: Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
5. Roux: Add the flour and stir to cook for about 1 minute to make the roux for the cheese sauce. Slowly stir in the beef broth and bring to a boil.
6. Pasta: Add the tomato sauce, seasonings, and pasta, stirring to combine. Place the lid on top and simmer for 15 minutes, until the pasta is tender.
7. Melt in the heavy cream and cream cheese.
8. Add back in the cooked ground beef.
9. Cream: Add in the cream and cheese and stir until all the cheese is melted.
10. Add Beef: Add the ground beef back in and cook for 5 minutes until warmed through.
11. Enjoy: Season to taste with salt and pepper and serve immediately!

1. In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
2. Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
3. Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
4. Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Bring to a simmer, cover with lid and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally. If your noodles are not cooked through and you’re running out of liquid, add an extra 1/4 to 1/2 cup broth as needed.
5. Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately!

If you need to, add more broth!

Depending on the type of noodles, your skillet, and how high you turn up the heat, you may need to add a little extra broth. If your noodles are not cooked through and you’re running out of liquid, add an extra 1/4 to 1/2 cup broth as needed.

Chef’s Tips and Variations

• Different Cheeses: While cheddar cheese is traditional, sometimes I like to switch it up. Feel free to experiment with different cheeses like mozzarella, Monterey Jack, smoked gouda, white cheddar or even pepper jack for a little kick.
• Spicy: Add crushed red pepper flakes or hot sauce for mild heat, or cayenne pepper for a good punch of heat. I also make a Tex-Mex version with an added can of the hot version of Rotel!
• Add Veggies: You can sneak in some extra nutrition by adding finely chopped carrots, spinach, or peas to the dish.
• Sour Cream: Many readers have commented that you can stir in a 1/2 cup of sour cream at the end, right before serving, for an even creamier sauce!
• Make Double: Are you feeding a big family or a lot of people? Use a large deep sided pot (like a Dutch oven) to double, or even triple, this hamburger helper recipe.
• Gluten Free: Use your favorite gluten free pasta and swap the flour for cornstarch. Most gluten free pasta needs a little longer to cook with a little extra broth, so keep this in mind. Once the pasta is cooked, whisk 2 teaspoons cornstarch into 1 tablespoon of water and stir it into the skillet. Cook for 2 minutes, until thickened and continue with the recipe.

What to Serve with Hamburger Helper?

This hearty cheeseburger hamburger helper recipe doesn’t require sides, it’s filling enough on it’s own! However, I like to serve it with a side salad, like my favorite Greek salad or refreshing cucumber tomato salad. To get some extra greens in, these sautéed green beans or sautéed Brussel sprouts are great on the side. Don’t forget a slice of garlic bread, or some homemade garlic knots, to soak up the sauce!

How To Store Leftovers?

• Refrigerator: This homemade hamburger helper recipe is best eaten right away, just like the original.You can keep the leftovers in an airtight container in the fridge for up to four days, though! When you reheat them, they won’t be as saucy.
• Reheat: To try to bring back the creamy texture, reheat in the microwave or on the stove with a little cream or broth.

Notes

• Storage: Since the noodles will soak up the broth once stored, this cheeseburger macaroni recipe is best served fresh. However, the leftovers are still tasty for lunch the next day. Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Reheat on the stove or in the microwave. Add a splash of broth and/or heavy cream to bring back its creaminess.
• Make Double: Feeding a crowd or large family? Use a large deep sided pot (like a Dutch oven) to double, or even triple, this hamburger helper recipe.
• Gluten Free: Use your favorite gluten free pasta and the flour for the cornstarch. Most gluten free pasta needs a little longer to cook with a little extra broth, so keep this in mind. Once the pasta is cooked, whisk 2 teaspoons cornstarch into 1 tablespoon of water and stir it into the skillet. Cook for 2 minutes, until thickened and continue on with the recipe.
• Spicy: Want to add some heat? You can add some crushed red pepper flakes for mild heat, or cayenne pepper for a good punch of heat!