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An extreme close-up overhead shot of cheesy one-pan ground beef and macaroni. You can see the texture of the creamy sauce and tender pasta.

Homemade Hamburger Helper (Better Than The Box!)

A quick, easy, and cheesy one-pan meal that's a healthier and more delicious copycat of the classic boxed dinner. Perfect for a weeknight family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85/15 or 90/10 recommended
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste
  • 4 cups beef broth low-sodium
  • 1 cup milk whole milk is best
  • 2 cups elbow macaroni uncooked
  • 2 cups shredded sharp cheddar cheese freshly grated from a block
  • 0.25 cup heavy cream optional, for extra creaminess

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Cheese Grater

Method
 

  1. In a large skillet or Dutch oven, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onion has softened. Drain off any excess grease.
  2. Add the minced garlic and tomato paste to the skillet. Cook for about one minute, stirring constantly, until the garlic is fragrant.
  3. Stir in the smoked paprika, onion powder, garlic powder, salt, and pepper and cook for 30 seconds more.
  4. Pour in the beef broth and milk, and bring the mixture to a simmer. Stir in the elbow macaroni. Reduce the heat to medium-low, cover, and let it cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally.
  5. Turn off the heat. Stir in the heavy cream (if using), then add the shredded cheddar cheese in handfuls, stirring until melted and the sauce is smooth.
  6. Let the dish rest for 5 minutes for the sauce to thicken. Serve hot.

Notes

Grate Your Own Cheese: For the creamiest sauce, always grate cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce gritty.
Don't Overcook Pasta: The pasta will continue to absorb liquid as it rests, so cook it just to al dente for the best texture.