Kitchen notes · a little help before you start
Homemade Hamburger Helper Recipe - easy one pot pasta!
A saucepan full of cheesy macaroni and beef is an easy dinner to feel good about bringing to the table. The tomato sauce turns creamy as the pasta cooks, and the melted top is ready for the first spoonful.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Brown with the vegetables
Cook the beef with the pepper and onion until browned and softened, draining excess fat if the pan needs it.
2. Stir during simmering
Keep stirring often during the covered pasta simmer, checking for al dente macaroni before the cheese goes in.
3. Hold the last cheese
Stir most of the mozzarella into the cooked pasta, then save the final portion for melting over the top.
Get to know the ingredients
Uncooked macaroni
The dry macaroni cooks directly in milk, broth and marinara. It needs no separate boiling before joining the saucepan.
Thawed spinach
Thaw and squeeze the frozen spinach dry before adding it with garlic and the seasonings after the beef browns.
Low-sodium broth
Low-sodium beef broth helps manage seasoning. If using regular broth, try reducing added salt and adjusting as needed.
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.
How to make it
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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
Cover for the cheese
Sprinkle the remaining mozzarella over the pasta, cover and let it sit five minutes so the top melts before serving.
A little more help as you go
If liquid runs low
Add a splash more liquid if it is mostly absorbed while the pasta remains firm, then continue cooking until al dente.
Give the seasonings a turn
Cook the spinach, garlic and seasonings for a minute or two before adding the pasta and liquids.
A few questions you might have
Can I use another ground meat?
Ground chicken, pork or turkey are allowed alternatives to beef. Brown the meat with the vegetables before adding the seasonings.
Will nondairy milk work?
You can use nondairy milk as well as dairy milk. It joins the broth and marinara for cooking the macaroni.
Can I use a different broth?
Chicken or vegetable broth may replace the beef broth. Consider its saltiness when deciding how much salt the dish needs.
Could I use another pasta shape?
Another short pasta is allowed, but its cooking time and liquid needs may differ. Check its tenderness during simmering.
Can I change the vegetables?
You can use options such as finely chopped mushrooms or kale, shredded carrots or zucchini in place of peppers and spinach.
Any more cooking tips?
NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Ingredients and Substitutions : Ground Beef : feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning. Vegetables : you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice! Broth : I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted. Milk : I use low fat milk, but any will do here! Non-dairy milk works just as well. Macaroni : any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.
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: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
