Savory Homemade Hamburger Helper Delight (Print version)
A cozy one-pot hamburger pasta with seasoned beef, elbow macaroni, cheddar, and a creamy savory sauce.
# Ingredients:
For the beef base
01 -
1 lb (450 g) 85% lean ground beef
02 -
1 small yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
2 tablespoons tomato paste
05 -
1 tablespoon ketchup
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon mustard powder
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
For the pasta and sauce
11 -
2 1/2 cups (600 ml) low-sodium beef broth
12 -
1 1/2 cups (360 ml) whole milk
13 -
8 oz (225 g) elbow macaroni
14 -
2 cups (225 g) freshly shredded sharp cheddar cheese
15 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Heat a large 12-inch skillet or Dutch oven over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes until the beef is browned and no longer pink. Drain excess fat if needed.
02 -
Stir in the garlic, tomato paste, ketchup, Worcestershire sauce, smoked paprika, mustard powder, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
03 -
Pour in the beef broth and milk, scraping the bottom of the pan. Stir in the elbow macaroni and bring to a simmer. Cook uncovered for 10-13 minutes, stirring often, until the pasta is tender and the sauce has thickened.
04 -
Remove the skillet from the heat. Stir in the cheddar a handful at a time until melted and creamy. If the sauce is too thick, add a splash of warm milk or broth.
05 -
Let the skillet stand for 3 minutes so the sauce can settle. Taste for salt, sprinkle with parsley if using, and serve warm.
# Good to know:
01 -
Use freshly shredded cheese for the smoothest sauce.
02 -
Cook ground beef to 160°F for food safety.
03 -
The sauce thickens as it sits, so loosen leftovers with milk or broth.