Homemade Hamburger Helper
Homemade Hamburger Helper features a classic combination of beef and macaroni in a cheeseburger sauce with simple seasonings.
Equipment
- large skillet
- large measuring cup
- timer
Ingredients
- 1 lb ground beef
- Salt to taste
- Pepper to taste
- 3 tablespoons butter
- 3 tablespoons flour
- 1.5 cups beef broth
- 1 cup chicken broth
- 0.5 cups half and half half milk/half light cream
- 1 teaspoon Worcestershire sauce
- 0.5 cube beef bouillon see notes
- 2 cups cheddar cheese
- 0.5 lb macaroni equal to 2 cups
Seasonings
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon mustard powder
- 0.5 teaspoon parsley
- 0.125 teaspoon smoked paprika
Instructions
Prep Work
- In a large measuring cup with a spout, combine the beef broth, chicken broth, half and half, Worcestershire sauce, and seasonings. Set it aside. Measure out remaining ingredients before beginning.
- Begin boiling salted water to cook the macaroni. Proceed with steps below while the water heats up.
Cook the Beef
- Season the ground beef lightly with salt and pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble until brown and cooked through, about 8 minutes. Drain grease and set the ground beef aside.
Make the Sauce
- Melt butter in the same skillet over medium heat and add the flour. Stir to combine, and cook for 2 minutes, or until it begins to turn toasty brown.
- Reduce heat to medium-low and add the sauce mixture in small splashes, stirring continuously. Stir in the beef bouillon.
- Bring the sauce to a boil, then reduce to a simmer. Simmer uncovered while you boil the pasta.
Boil the Pasta
- Add the macaroni to the boiling water and cook until just al dente, set a timer to avoid overcooking. Drain once cooked.
Finish the Recipe
- Reduce the heat of the sauce to low and gradually sprinkle in the shredded cheese, stirring continuously until combined. Add the ground beef back and stir to combine.
- Add the drained macaroni and stir to combine. The consistency may seem thin at first, but the macaroni will continue to absorb the sauce and it will thicken upon standing. Remove from heat and serve!
Notes
Pro Tips: A little beef bouillon adds depth of flavor, I use ½ teaspoon Better than Bouillon. This is optional, ¼ tsp. salt can be used if omitting. Shred the cheese from a block instead of using packaged shredded cheese for better melting. Ensure the soup base isn’t too hot when adding cheese to avoid graininess. This recipe uses a combination of beef and chicken broth for depth of flavor.
Nutrition
Serving: 1servingCalories: 595kcalCarbohydrates: 29gProtein: 32gFat: 40gSaturated Fat: 21gCholesterol: 110mgSodium: 1200mgPotassium: 620mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg
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