This best Homemade Hamburger Helper is a healthier and more flavorful alternative to the boxed version. Made in just one pot, it’s a quick and easy meal packed with fresh ingredients. Enjoy a comforting, family-friendly dish without any artificial additives.
While we didn’t have Hamburger Helper often growing up, my husband certainly did. It is one of many childhood favorites. I enjoy transforming classic boxed meals into delicious homemade versions, like these homemade Air Fryer Bagel Bites.
If you love one-pot pastas, try my One Pan Chicken Sausage Orzo or Dutch Oven Mac and Cheese.
Table of Contents
Why You’ll Love This Recipe
- One Pot Meal: This dish simplifies cleanup with everything cooked in just one pot, making it a perfect choice for busy weeknights.
- Better Than the Box: Made with fresh real ingredients and no artificial additives, this version is both healthier and more flavorful than the boxed stuff.
- Family Friendly Dinner Idea: It’s a comforting, hearty meal that’s sure to please the whole family, even the picky eaters.
Ingredients & Substitutions
- Ground Beef: Use lean (80/20) for balance; substitute with ground turkey or chicken if preferred.
- Kosher Salt: All my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking due to its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
- Fresh Cracked Black Pepper: Use freshly cracked pepper for the best flavor; pre-ground is less aromatic.
- Chili Powder: Adds mild heat and flavor.
- Italian Seasoning: A blend of basil, oregano, and thyme; use individual herbs if unavailable.
- Smoked Paprika: Adds smokiness; regular paprika is not recommended.
- Ground Mustard: Adds tang; substitute with prepared mustard, adjusting the quantity.
- Sweet Yellow Onion: Adds sweetness; substitute with red or white onion if needed.
- Bell Pepper: Adds sweetness and crunch; any color can be used.
- Mushrooms (Optional): Adds umami and texture.
- Garlic: Fresh garlic is best; garlic powder can be used but is less intense.
- Beef Stock: Both broth and stock can be used; stock usually has more flavor. In a pinch, use chicken broth instead.
- Half and Half: Substitute with whole milk or use heavy cream for added richness.
- Tomato Sauce: Use plain tomato sauce; crushed tomatoes can also be used.
- Worcestershire Sauce: Adds depth; 1-2 teaspoons of soy sauce or tamari can be substituted.
- Hot Sauce: I always use Frank’s RedHot. It adds flavor without heat.
- Macaroni Pasta: Traditional elbow macaroni or small pasta shapes like penne can be used. You can also use egg noodles.
- Sharp Cheddar Cheese: Use sharp white or yellow cheddar for a tangy flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Homemade Hamburger Helper
Quick Overview
- Cook meat.
- Sauté veggies.
- Boil pasta.
- Stir in cheese.
Step by Step Instructions
Quick Tip From Bri
Stir the pasta as it cooks to prevent it from sticking to the bottom of the pot.
- Cook Meat: In a large skillet or Dutch oven, brown the ground beef over medium heat, breaking it up as it cooks, until almost fully cooked. Season with salt, pepper, chili powder, Italian seasoning, smoked paprika, and ground mustard.
- Sauté Veggies: Add the diced onion, bell pepper, mushrooms (if using), and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
- Boil Pasta: Pour in the beef broth, half and half, tomato sauce, Worcestershire sauce, and hot sauce. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then add the macaroni pasta. Reduce the heat to medium and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked al dente. If the sauce starts to thicken before the pasta is fully cooked, add an additional 1/2 cup of stock to maintain the right consistency.
- Stir in Cheese: Once the pasta is tender, turn off the heat and stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with additional salt and pepper, if needed. Seasoning will vary depending on the saltiness of your beef stock.
Recipe Serving Suggestions
This hearty hamburger helper is versatile and pairs well with a variety of side dishes.
- For a well-rounded meal, serve it alongside Cast Iron Corn or Crispy Glazed Brussels Sprouts with Bacon.
- You might also enjoy it with Garlic Bread Rolls or Cheddar Chive Muffins to soak up the flavorful sauce.
- If you’re looking for an extra touch, garnish with fresh herbs like parsley or chives for added color and flavor.
Expert Tips
- Scrape the Pot: When adding the liquids, scrape up any browned bits from the bottom of the pot. These bits add extra flavor to the sauce.
- Stir Occasionally: Stir the pasta regularly while it cooks to prevent it from sticking to the bottom of the pot and ensure even cooking.
- Adjust Consistency: If the sauce thickens too quickly before the pasta is cooked, add up to an additional 1/2 cup of broth to maintain the right consistency.
- Finish with Cheese Off the Heat: Stir in the shredded cheddar cheese after turning off the heat to prevent it from separating and to ensure a smooth, creamy texture.
Additions & Variations
- Vegetables: Use vegetables like spinach, peas, or corn instead of mushrooms.
- Cheese: Experiment with different cheeses, such as Monterey Jack or Gouda.
- Protein: Substitute ground beef with ground turkey or chicken.
- Spice Level: Adjust the heat by adding more hot sauce or a pinch of red pepper flakes for a spicier kick.
- Toppings: Garnish with crispy bacon bits or a sprinkle of grated Parmesan for added texture and taste.
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Homemade Hamburger Helper (One Pot)
This best Homemade Hamburger Helper is a healthier and more flavorful alternative to the boxed version. Made in just one pot, it’s a quick and easy meal packed with fresh ingredients. Enjoy a comforting, family-friendly dish without any artificial additives.
Ingredients
- 1 pound ground beef
- 1 teaspoon Morton kosher salt, more to taste*
- fresh cracked black pepper
- 1 teaspoon EACH chili powder, italian seasoning, smoked paprika, & ground mustard
- 1 sweet yellow onion, diced
- 1 bell pepper, diced
- 8 ounces sliced mushrooms, optional
- 7-8 cloves garlic, minced
- 2 1/2 – 3 cups beef stock
- 1 1/2 cup half and half
- 1 15-ounce can tomato sauce
- 1 Tablespoon EACH worcestershire sauce & hot sauce
- 10 ounces macaroni pasta
- 8 ounces (2 cups) sharp cheddar cheese, shredded
Instructions
- Cook Meat: In a large skillet or Dutch oven, brown the ground beef over medium heat, breaking it up as it cooks, until almost fully cooked. Season with salt, pepper, chili powder, Italian seasoning, smoked paprika, and ground mustard.1 pound ground beef, 1 teaspoon Morton kosher salt, more to taste*, fresh cracked black pepper, 1 teaspoon EACH chili powder, italian seasoning, smoked paprika, & ground mustard
- Sauté Veggies: Add the diced onion, bell pepper, mushrooms (if using), and garlic. Sauté for about 5 minutes, or until the vegetables are softened.1 sweet yellow onion, diced, 1 bell pepper, diced, 8 ounces sliced mushrooms, optional, 7-8 cloves garlic, minced
- Boil Pasta: Pour in the beef broth, half and half, tomato sauce, Worcestershire sauce, and hot sauce. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then add the macaroni pasta. Reduce the heat to medium and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked al dente. If the sauce starts to thicken before the pasta is fully cooked, add an additional 1/2 cup of stock to maintain the right consistency.2 1/2 – 3 cups beef stock, 1 1/2 cup half and half, 1 15-ounce can tomato sauce, 1 Tablespoon EACH worcestershire sauce & hot sauce, 10 ounces macaroni pasta
- Stir in Cheese: Once the pasta is tender, turn off the heat and stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with additional salt and pepper, if needed. Seasoning will vary depending on the saltiness of your beef stock.8 ounces (2 cups) sharp cheddar cheese, shredded
Did you make this recipe? Leave a comment below!
Notes
- Ground Beef: Use lean (80/20) for balance; substitute with ground turkey or chicken if preferred.
- Kosher Salt: All my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking due to its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
- Mushrooms (Optional): Adds umami and texture.
- Beef Stock: Both broth and stock can be used; stock usually has more flavor.
- Hot Sauce: I always use Frank’s RedHot. It adds flavor without heat.
- Stir Occasionally: Stir the pasta regularly while it cooks to prevent it from sticking to the bottom of the pot and ensure even cooking.
- Adjust Consistency: If the sauce thickens too quickly before the pasta is cooked, add up to an additional 1/2 cup of broth to maintain the right consistency.
Nutrition
Calories: 642kcal | Carbohydrates: 46g | Protein: 34g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1003mg | Fiber: 3g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
