Description
This Homemade Hamburger Helper is a quick, comforting one-pot meal featuring browned ground beef, tender elbow macaroni, and a rich, cheesy tomato-infused sauce. Ready in just 30 minutes, it’s a delicious and satisfying dinner perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 pound lean ground beef
- 1/2 medium onion, chopped
Seasonings and Sauce
- 2 heaping tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Liquids and Pasta
- 3 cups beef broth
- 1 cup uncooked elbow macaroni
Cheese and Finishings
- 2 cups freshly grated cheddar cheese
- Salt and pepper, to taste
Instructions
- Brown the beef and onions: Add the ground beef and chopped onions to a soup pot and cook over medium-high heat for 7-10 minutes. Break up the meat with a spoon as it cooks until fully browned. If there is excess fat, carefully spoon most of it out to reduce greasiness.
- Add tomato paste and spices: Stir in the tomato paste, garlic powder, and chili powder, mixing well to coat the beef and onions evenly and develop flavor.
- Add broth and bring to boil: Pour in the beef broth and increase the heat to high. Once the mixture begins to boil, add the uncooked elbow macaroni.
- Simmer pasta until tender: Reduce heat to maintain a rapid simmer (around medium heat). Let the pasta cook uncovered for 13-15 minutes, stirring every few minutes to prevent sticking, until the macaroni is tender and most of the liquid is absorbed.
- Grate cheese while pasta cooks: While the pasta simmers, grate the cheddar cheese to save time before finishing the dish.
- Finish with cheese and seasoning: Remove the pot from the heat, stir in the grated cheddar cheese until melted and creamy. Season with salt and pepper to taste. Let the dish sit for a couple of minutes before serving to allow flavors to meld and sauce to thicken, or serve immediately if preferred.
Notes
- Use lean ground beef to reduce excess fat and grease in the dish.
- Stir frequently when cooking the pasta to prevent sticking and ensure even cooking.
- Feel free to adjust the amount of chili powder for more or less heat according to your taste.
- Cheddar cheese can be substituted with a blend of cheeses like mozzarella or Monterey Jack for different flavor profiles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth or milk to loosen the sauce.
