Description
This Homemade Hamburger Helper is a quick and comforting one-pot meal featuring lean ground beef, elbow macaroni, and a rich cheddar cheese sauce, seasoned with tomato paste, garlic, and chili powder. Ready in about 30 minutes, it's perfect for an easy weeknight dinner that the whole family will love.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 2 heaping tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3 cups beef broth
- 1 cup uncooked elbow macaroni
- 2 cups freshly grated cheddar cheese
- Salt & 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 about 7-10 minutes. Break up the meat with a spoon as it cooks. If there is a lot of excess fat, carefully spoon most of it out to keep the dish from being greasy.
- Add Seasonings: Stir in the tomato paste, garlic powder, and chili powder, mixing thoroughly to combine flavors evenly throughout the beef mixture.
- Add Broth and Bring to Boil: Pour in the beef broth and increase the heat to high. Once the mixture starts boiling, add in the uncooked elbow macaroni.
- Simmer Pasta: Reduce the heat to maintain a rapid simmer—medium heat is ideal. Cook uncovered, stirring every couple of minutes, until the pasta is tender and most of the liquid has been absorbed, which takes about 13-15 minutes.
- Grate Cheese: While the pasta cooks, grate the cheddar cheese fresh to save prep time and ensure maximum cheese flavor.
- Stir in Cheese and Season: Remove the pot from heat and immediately stir in the grated cheddar cheese until melted and creamy. Season with salt and pepper as needed. Let the dish rest for a couple of minutes to thicken and allow flavors to meld, then serve warm.
Notes
- Using lean ground beef helps reduce excess grease in the dish.
- You can substitute beef broth with vegetable broth or chicken broth if preferred.
- Stirring regularly during simmering prevents macaroni from sticking to the bottom of the pot.
- For an extra kick, add a pinch of crushed red pepper flakes along with the chili powder.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
