Kitchen notes · a little help before you start
Easy Homemade Hamburger Helper
Easy Homemade Hamburger Helper is made with lean ground beef, uncooked elbow macaroni or other small pasta, and beef broth or stock.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the off-heat addition
Follow the instruction to take the pan off the heat before the finishing addition.
2. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
lean ground beef
In the method: In a 12-inch deep skillet or similar size saucepan, cook the ground beef and onion over medium heat, breaking the meat into small pieces as it cooks, until the meat is no longer pink.
finely chopped onion
In the method: In a 12-inch deep skillet or similar size saucepan, cook the ground beef and onion over medium heat, breaking the meat into small pieces as it cooks, until the meat is no longer pink.
uncooked elbow macaroni or other small pasta, like ditalini or shells
In the method: To the skillet, add the pasta, beef broth, tomato sauce, salt, basil, oregano, paprika, garlic powder and black pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 to 1 1/2 pounds lean ground beef; upper source range endpoint used for shopping.Ingredient note
Source: 1/2 cup finely chopped onionIngredient note
Source: 12 ounces uncooked elbow macaroni or other small pasta, like ditalini or shellsIngredient note
Source: 3 1/2 cups beef broth or stockIngredient note
Source: 1 (15-ounce) can tomato sauce (or two 8-ounce cans)Ingredient note
Source: 1 teaspoon saltIngredient note
Source: 1 teaspoon dried basilIngredient note
Source: 1/2 teaspoon dried oreganoIngredient note
Source: 1/2 teaspoon smoked or sweet paprikaIngredient note
Source: 1/2 teaspoon garlic powderIngredient note
Source: 1/4 teaspoon black pepperIngredient note
Source: 1 cup 1%, 2% or whole milk (see note)Ingredient note
Source: 3 tablespoons all-purpose flourIngredient note
Source: 1 1/2 to 2 cups shredded medium or sharp cheddar cheese (see note); upper source range endpoint used for shopping.
How to make it
0 of 6 steps completeMake room for Easy Homemade Hamburger Helper
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
The pasta will thicken as it cools.
A few questions you might have
What should I prepare first?
Set out the skillet and saucepan. Start with this step: In a 12-inch deep skillet or similar size saucepan, cook the ground beef and onion over medium heat, breaking the meat into small pieces as it cooks, until the meat is no longer pink.
Which preparation step should I plan for?
Follow the instruction to take the pan off the heat before the finishing addition.
What check should I look for as it cooks?
Off the heat (or over very low heat), add the cheese a handful at a time, and stir the cheese in until melted.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Milk: For a richer, creamier pasta, you can sub in half-and-half or cream for the milk. Cheese: Freshly grated cheddar cheese will melt creamier than pre-shredded cheese (which is coated with a powdery substance to prevent clumping).
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: melskitchencafe.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
