Hamburger Helper Recipe
This 30-minute, one pot Hamburger Helper recipe is prepared with elbow pasta folded into a tomato and cream-based sauce along with plenty of ground beef and cheddar cheese.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 pound 80/20 ground beef
- ½ teaspoon kosher salt
- ⅓ teaspoon freshly ground black pepper
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch
- 4 cups low-sodium beef broth
- 2 cups elbow pasta uncooked
- ⅓ cup heavy cream
- 2 cups shredded sharp cheddar cheese
- chopped fresh herbs for garnish (such as chives, basil, or parsley)
Instructions
- In a large, high-sided skillet, heat the oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent. Then, add the minced garlic and cook for 20 seconds, or until fragrant, stirring frequently.
- Increase the heat to medium-high and add the ground beef to the skillet. Season with kosher salt, freshly ground black pepper, and chili flakes. Cook the beef, breaking it up with a spatula, until it is fully browned and no pink remains, about 5-7 minutes. If there is excess fat, drain it carefully.
- Add the tomato paste to the skillet and stir to combine. Cook for about 1 minute, allowing the paste to caramelize slightly, which will deepen the flavor.
- Sprinkle the cornstarch evenly over the beef mixture. Stir well to incorporate, ensuring there are no lumps. This will help thicken the sauce.
- Pour in the beef broth and bring the mixture to a gentle boil. Stir in the uncooked elbow pasta, making sure it's well distributed and submerged in the liquid.
- Reduce the heat to medium-low, cover the skillet, and let the pasta cook for about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta should absorb most of the liquid and become tender.
- Once the pasta is cooked, stir in the heavy cream and shredded sharp Cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is creamy and smooth. Taste and adjust seasoning with more salt and pepper if needed.
- Remove the skillet from the heat and ladle the cheesy pasta into bowls.
- Garnish with freshly chopped herbs, and enjoy.
Notes
- Feel free to add your favorite vegetables like bell peppers, peas, or spinach for extra nutrition.
- For an extra cheesy kick, sprinkle some grated Parmesan cheese over the top before serving.
- Refrigerate any leftovers and reheat them the next day. Add a splash of milk or broth to maintain the creamy consistency.
Nutrition
Serving: 10ounces | Calories: 476kcal | Carbohydrates: 31g | Protein: 24g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 627mg | Potassium: 571mg | Fiber: 2g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 2mg
