Homemade Hamburger Helper
This creamy, cheesy homemade hamburger helper is hearty, comforting, and made in one pan for the ultimate weeknight dinner.
Equipment
- Large Pot
Ingredients
- 1 1/2 lbs Ground Beef
- 1 Yellow Onion, (diced)
- 2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 2 tsp Italian Seasoning
- 1/2 tsp Chili Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 4 cloves Garlic, (diced)
- 2 tbsp Tomato Paste
- 3 tbsp Salted Butter
- 2 tbsp Flour
- 4 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1/2 cup Heavy Cream
- 8 oz Elbow Macaroni
- 2 tbsp BBQ Sauce
- 2 cups Cheddar cheese, (shredded)
- Fresh Parsley, (for garnish)
Instructions
- Add ground beef and chopped onion to a large pot or dutch oven over medium heat. Cook for 5-6 minutes, until no longer pink, then add garlic powder, onion powder, Italian seasoning, chili powder, kosher salt, and black pepper.
- Cook for 2-3 minutes, until the seasonings have fully coated the meat, then add in garlic, tomato paste, butter, and flour. Continue to cook for 3 minutes, until the flour coats the beef and the mixture thickens.
- Add in beef 4 cups of beef stock and bring to a boil. Add in Worcestershire sauce, heavy cream, and elbow macaroni. Mix together and cover with a lid. Reduce to low heat and cook for 8-10 minutes, until the macaroni is al dente.
- Remove the lid and add in BBQ sauce and shredded sharp cheddar cheese. Remove from heat and stir together until the cheese is fully melted. Garnish with parsley.
Notes
Brown the beef properly. Let it sear without stirring too much at first so you get flavorful caramelized bits (fond) in the pan.
Shred your own cheese! Pre-shredded cheese often has anti-caking agents that make sauces grainy; fresh shredded melts creamier.
Finish off the heat. Stir in the cheese after removing from direct heat to keep the sauce silky, not oily or broken.
Adjust consistency to your liking before serving. If it’s too thick, add a splash of beef broth; if it’s too thin, simmer for a couple extra minutes.
Nutrition
Calories: 765kcal, Carbohydrates: 42g, Protein: 37g, Fat: 49g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 1505mg, Potassium: 724mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1003IU, Vitamin C: 5mg, Calcium: 356mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!