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Homemade hamburger helper in a large pot with cheesy tomato sauce and seasoned ground beef

Homemade Hamburger Helper

A cheesy, saucy one pot dinner made from scratch with ground beef, elbow macaroni, and a richly seasoned tomato-based sauce. Better than the box and ready in 30 minutes.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 80 or 85% lean recommended
  • 1 cup sweet yellow onion finely chopped
  • 4 tbsp tomato paste
  • 1 1/2 tsp sweet paprika
  • 1 tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups low sodium beef broth
  • 1 1/2 cups elbow macaroni uncooked, 8 oz by weight
  • 2 cups shredded cheddar cheese about 8 oz, grated fresh from a block

Equipment

  • Dutch oven or large heavy pot with lid
  • Wooden spoon or spatula
  • Box grater

Method
 

  1. Heat olive oil in a Dutch oven or large heavy pot over medium-high heat. Add the ground beef and finely chopped onion. Cook crumbling the beef until browned and the onion is soft, about 6 to 8 minutes. Drain excess grease as needed.
  2. Add the tomato paste, paprika, oregano, garlic powder, chili powder, salt and pepper. Stir for about 30 seconds to bloom the spices. Pour in the beef broth and stir until well combined.
  3. Stir in the dry elbow macaroni. Bring to a simmer over medium heat. Once simmering, reduce heat to maintain a steady moderate simmer and cover the pot. Cook for 9 to 12 minutes stirring every 2 to 3 minutes until pasta is tender and sauce has thickened slightly. The dish will still look saucy when done.
  4. Turn off the heat completely before adding the cheese. Stir in the shredded cheddar until fully melted and the sauce is creamy. Serve immediately.

Notes

Use 80 or 85% lean ground beef for best flavor. Grate cheddar fresh from a block for the smoothest melt. For a creamy version substitute 1 to 1.5 cups of broth with whole milk. For a lighter version use ground turkey and chicken broth. Add frozen peas or fresh spinach in the last few minutes of cooking for extra vegetables. Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of broth to restore sauce consistency. Does not freeze well due to pasta texture breakdown.