Homemade Hamburger Helper

How to Make Homemade Hamburger Helper

1. 1

   Step 1: Brown the beef with aromatics

   Heat a large (10–12 inch) skillet over medium-high heat and add the vegetable oil. Add the ground beef, diced onion, and minced garlic, breaking the meat up with a spatula; cook until the beef is no longer pink and the onion is softened, about 6–8 minutes. If there is excess fat, carefully drain most of it, leaving a thin coating for flavor.

   For this step

   • 1 lbGround beef (80/20)
   • 1 tbspVegetable oil
   • 1 small (about 3/4 cup)Yellow onion, diced
   • 2 clovesGarlic, minced
   
2. 2

   Step 2: Add tomato paste, broth and pasta

   Stir the tomato paste into the browned beef to coat and cook for 30 seconds to develop flavor. Add the dry elbow macaroni and beef broth, scraping any browned bits from the bottom of the pan; bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer.

   For this step

   • 2 cupsElbow macaroni (dry)
   • 2 cupsBeef broth (or chicken broth)
   • 1 tbspTomato paste
   
3. 3

   Step 3: Simmer until pasta is tender

   Cover the skillet and simmer gently for 10–12 minutes, stirring every few minutes to prevent sticking, until the pasta is just tender and most of the liquid is absorbed. In the last 1–2 minutes of cooking, stir in the milk to loosen the sauce and create a creamier texture.

   For this step

   • 1 cupMilk (whole or 2%)
   
4. 4

   Step 4: Finish with cheese and season

   Remove the skillet from the heat and immediately stir in the shredded cheddar until melted and fully incorporated into the sauce. Taste and season with kosher salt and black pepper, adjusting for preference; if the sauce is too thick, add a splash of milk or broth to reach your desired consistency.

   For this step

   • 1 1/2 cupsSharp cheddar, shredded
   • 1 tsp (adjust to taste)Kosher salt and black pepper
   
5. 5

   Step 5: Rest and serve

   Let the skillet sit off the heat for 2 minutes to thicken slightly and allow flavors to meld. Serve warm in bowls as-is or topped with chopped parsley or extra cheese for garnish.

1. Heat a large (10–12 inch) skillet over medium-high heat and add the vegetable oil. Add the ground beef, diced onion, and minced garlic, breaking the meat up with a spatula; cook until the beef is no longer pink and the onion is softened, about 6–8 minutes. If there is excess fat, carefully drain most of it, leaving a thin coating for flavor.
2. Stir the tomato paste into the browned beef to coat and cook for 30 seconds to develop flavor. Add the dry elbow macaroni and beef broth, scraping any browned bits from the bottom of the pan; bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer.
3. Cover the skillet and simmer gently for 10–12 minutes, stirring every few minutes to prevent sticking, until the pasta is just tender and most of the liquid is absorbed. In the last 1–2 minutes of cooking, stir in the milk to loosen the sauce and create a creamier texture.
4. Remove the skillet from the heat and immediately stir in the shredded cheddar until melted and fully incorporated into the sauce. Taste and season with kosher salt and black pepper, adjusting for preference; if the sauce is too thick, add a splash of milk or broth to reach your desired consistency.
5. Let the skillet sit off the heat for 2 minutes to thicken slightly and allow flavors to meld. Serve warm in bowls as-is or topped with chopped parsley or extra cheese for garnish.