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.
Servings: 6
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
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