Homemade Hamburger Helper with Sharp Cheddar and Beefy Macaroni
By Isabella Quinn
Prep
5 min
Cook
25 min
Total
30 min
Servings
4
Level
Easy
Use lean ground beef‚ at least 90% lean‚ so you don't end up with a lot of extra fat on top of the shredded meat․ A homemade recipe for Hamburger Helper involves cooking macaroni in beef broth and adding shredded cheddar cheese and other ingredients to make a rich‚ cheesy sauce with a strong tomato flavor․
Sweet onion‚ tomato paste‚ garlic powder‚ and chili powder add flavor to the dish․ Beef broth adds liquid to the dish․ Uncooked elbow macaroni is added to the saucepans with other ingredients to mimic the texture of macaroni and cheese․ Freshly shredded sharp cheddar is added after cooking to create a creamy sauce without using milk․
After the broth comes to a boil‚ lower the heat to a simmer to shorten the cooking time of the ingredients in the pot‚ not just to cook them․ Stir the pasta for about 2 minutes to allow some of the liquid to evaporate․ Fully cooked pasta and thin sauce are expected results before resting․ The primary issue to watch for is insufficient liquid․ Add beef broth‚ 1/2 cup at a time‚ to the pot if pasta seems to be sticking․
Let the dish stand for a few minutes after adding cheddar cheese to let the sauce flavors combine with the macaroni․ Serve the main dish with a side salad or roasted green beans and garlic bread․ Leftover macaroni and cheese will become more dense as the macaroni absorbs more liquid․ To reheat leftovers‚ add some beef broth․
Why you'll love this recipe
- Lean ground beef provides the taste of beef with less fat in macaroni dishes․
- Lean ground beef can help other ingredients‚ such as tomatoes and cheddar cheese‚ taste better in a macaroni dish․
- Sharp cheddar adds creaminess without milk‚ cheddar cheese is the only ingredient needed for both flavor and creaminess․
- Tomato paste provides a flavorful tomato taste to a low-cost food item and enriches beef broth with the addition of only 2 tablespoons of tomato paste․
- Elbow macaroni can be cooked in beef broth to help flavor individual noodles instead of adding a separate sauce․
- Freshly grated cheddar cheese melts better than shredded cheddar cheese, It helps the sauce cling to the pasta once the pasta is taken off the heat․
- A sweet onion and other spices‚ broth‚ pasta‚ and beef are some ingredients commonly found in the pantry that can be mixed together to make a meal with minimal ingredients․
Ingredients
- •1 lb lean ground beef
- •½ medium onion (chopped)
- •2 tbsp tomato paste (heaping)
- •½ tsp garlic powder
- •½ tsp chili powder
- •3 cups beef broth
- •1 cup elbow macaroni (uncooked)
- •2 cups sharp cheddar cheese (freshly grated)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Add the ground beef and chopped onion to a soup pot. Cook over medium-high heat for about 7-10 minutes, breaking up the meat with a spoon, until the beef has browned. Spoon out most excess fat if there is a lot.
- 2
Stir in the tomato paste, garlic powder, and chili powder.
- 3
Add the beef broth and increase the heat to high. Once it starts boiling, add the uncooked elbow macaroni.
- 4
Reduce the heat to a rapid simmer over medium heat. Cook uncovered for about 13-15 minutes, stirring every couple of minutes, until the pasta is tender and most of the liquid has been absorbed.
- 5
While the pasta cooks, grate the cheddar cheese.
- 6
Take the pot off the heat and stir in the cheddar cheese. Season with salt and pepper as needed, then let it sit for a couple of minutes before serving if desired.
FAQ
Nutrition (per serving)
Calories
501
Protein
44g
Fat
25g
Carbs
22g
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