Homemade One-Pan Cheeseburger Hamburger Helper
This easy homemade cheeseburger Hamburger Helper combines seasoned ground beef, tender elbow macaroni, and a creamy cheddar cheese sauce in one pan. It is a cheap, family-friendly 30-minute dinner made without canned soup or powdered cheese.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 teaspoons yellow mustard
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper
- 3 cups low-sodium beef broth
- 1 cup whole milk
- 12 ounces uncooked elbow macaroni
- 2 cups freshly shredded sharp cheddar cheese
- Chopped fresh parsley or green onions for garnish, optional
Instructions
- Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion.
- Cook for 6 to 8 minutes, breaking the beef into small crumbles with a wooden spoon, until the meat is browned and the onion has softened. Drain off any excess grease.
- Add the minced garlic, tomato paste, Worcestershire sauce, ketchup, mustard, paprika, garlic powder, onion powder, salt, and black pepper.
- Stir everything together and cook for 1 minute, or until the garlic is fragrant and the tomato paste has darkened slightly.
- Pour in the beef broth and milk. Add the uncooked elbow macaroni and stir well.
- Bring the mixture to a gentle boil. Reduce the heat to medium-low and cover the pan.
- Simmer for 10 to 14 minutes, stirring every few minutes so the pasta does not stick to the bottom. Continue cooking until the macaroni is tender and most of the liquid has been absorbed.
- If the liquid is absorbed before the pasta is tender, add another splash of beef broth or milk and continue cooking.
- Remove the pan from the heat. Add the shredded cheddar cheese a handful at a time, stirring after each addition until completely melted.
- Let the Hamburger Helper rest for 3 to 5 minutes so the cheese sauce can thicken.
- Taste and adjust the salt and pepper as needed. Garnish with chopped parsley or green onions and serve warm.
Notes
- Shred the cheddar directly from a block for the smoothest, creamiest cheese sauce.
- Keep the mixture at a gentle simmer after adding the milk. High heat can cause the milk to scorch.
- Stir the pasta every few minutes, making sure to scrape the bottom and edges of the pan.
- Different pasta brands may absorb different amounts of liquid. Add extra broth or milk as needed.
- The cheese sauce will look slightly loose when first mixed. It will thicken as the pasta rests.
- Use mild or medium cheddar for a milder flavor.
- For bacon cheeseburger Hamburger Helper, add ½ cup of cooked and crumbled bacon.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a splash of milk or beef broth before reheating to make the sauce creamy again.
Make It Your Own
- Replace the ground beef with ground turkey or chicken.
- Add diced bell peppers or mushrooms with the onion.
- Stir in frozen peas during the final few minutes of cooking.
- Add diced jalapeños, cayenne pepper, or hot sauce for a spicy version.
- Stir in 2 ounces of softened cream cheese for an extra-creamy sauce.
- Use a blend of cheddar and Monterey Jack cheese.
- Garnish with chopped pickles, diced tomatoes, bacon, or green onions for extra cheeseburger flavor.