Name: Homemade Hamburger Helper Recipe
Ingredients: 1 pound (454g) lean ground beef (80/20 blend offers the best flavor-to-fat ratio); 1 medium yellow onion, finely diced (about 1 cup or 160g); 2 cloves garlic, minced (about 2 teaspoons or 6g); 2 tablespoons (16g) all-purpose flour; 2 tablespoons (30g) tomato paste (adds rich umami depth); 1 tablespoon (9g) paprika (sweet Hungarian variety works best); 1 teaspoon (2g) dried oregano; ½ teaspoon (1g) mustard powder (provides tangy complexity); 2 cups (475ml) beef broth, low sodium; 1 cup (240ml) whole milk; 8 ounces (225g) dry pasta shells or elbow macaroni; 2 cups (230g) shredded sharp cheddar cheese (pre-shredded works, but freshly grated melts better); ½ teaspoon (3g) kosher salt, or to taste; ¼ teaspoon (0.5g) black pepper; 2 tablespoons (8g) fresh parsley, chopped (for garnish)

Description

30-minute Homemade Hamburger Helper with ground beef, pasta, and cheese. Weeknight-friendly comfort food in a flash!

Ingredients

Scale

- 1 pound (454g) lean ground beef (80/20 blend offers the best flavor-to-fat ratio)

- 1 medium yellow onion, finely diced (about 1 cup or 160g)

- 2 cloves garlic, minced (about 2 teaspoons or 6g)

- 2 tablespoons (16g) all-purpose flour

- 2 tablespoons (30g) tomato paste (adds rich umami depth)

- 1 tablespoon (9g) paprika (sweet Hungarian variety works best)

- 1 teaspoon (2g) dried oregano

- ½ teaspoon (1g) mustard powder (provides tangy complexity)

- 2 cups (475ml) beef broth, low sodium

- 1 cup (240ml) whole milk

- 8 ounces (225g) dry pasta shells or elbow macaroni

- 2 cups (230g) shredded sharp cheddar cheese (pre-shredded works, but freshly grated melts better)

- ½ teaspoon (3g) kosher salt, or to taste

- ¼ teaspoon (0.5g) black pepper

- 2 tablespoons (8g) fresh parsley, chopped (for garnish)

Instructions

1. Heat your large skillet over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 5-7 minutes until nicely browned, developing those flavorful caramelized bits.

1. Add the diced onion to the beef and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

1. If there’s excess fat, drain off most of it, leaving about 2 tablespoons in the pan. Sprinkle the flour over the meat mixture and stir continuously for 1 minute to create a roux, which will thicken your sauce beautifully.

1. Add the tomato paste, paprika, oregano, and mustard powder to the skillet. Cook for 1 minute, stirring constantly to toast the spices and deepen their flavors.

1. Gradually pour in the beef broth while stirring, making sure to scrape up any browned bits from the bottom of the pan—these contain tremendous flavor. Bring to a simmer.

1. Pour in the milk and add the dry pasta. Stir to combine everything evenly. Bring the mixture to a gentle boil, then reduce heat to medium-low and cover the skillet.

1. Simmer for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. The exact time will depend on the pasta shape you’re using.

1. Remove the skillet from heat and immediately stir in the shredded cheese in three batches, allowing each addition to melt completely before adding the next. This gradual approach prevents the cheese sauce from becoming grainy.

1. Season with salt and pepper to taste, remembering that the cheese and broth already contain some salt.

1. Let the homemade hamburger helper rest for 3-5 minutes before serving. This allows the sauce to thicken to the perfect consistency. Garnish with freshly chopped parsley for a bright finish that cuts through the richness.