I like this recipe because it’s simple, hearty, and made with ingredients I actually recognize. The beef is well-seasoned, the sauce is creamy without being heavy, and the pasta cooks right in the pot so every bite is full of flavor. I also appreciate how flexible it is—I can easily tweak it with different cheeses or add vegetables depending on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ pounds ground beef lean 90/10 or less ½ teaspoon salt ½ teaspoon ground mustard ¼ teaspoon black pepper ½ medium yellow onion diced 3 cloves garlic minced 3 tablespoons all-purpose flour 3 ½ cups beef broth 4 ounces cream cheese 3 tablespoons tomato paste 8 ounces elbow macaroni unprepared, about 2 cups 2 cups cheddar cheese shredded Optional garnish: fresh parsley finely chopped
Directions
I start by heating a large pot or deep skillet over medium-high heat and adding the ground beef along with the salt, ground mustard, and black pepper. I cook the beef while breaking it into small pieces until it’s mostly browned.
Next, I add the diced onion and cook until it softens, then stir in the garlic and let it cook just until fragrant. If there’s excess grease, I spoon some of it out, leaving a bit behind for flavor.
I sprinkle the flour over the beef mixture and stir it in, letting it cook for a couple of minutes so it doesn’t taste raw. Then I slowly pour in the beef broth while stirring to keep the sauce smooth. I add the cream cheese, tomato paste, and dry macaroni, stirring until everything is well combined.
I reduce the heat to a gentle simmer, cover the pot, and cook until the pasta is tender, stirring occasionally so nothing sticks. Once the pasta is cooked, I remove the pot from the heat and stir in the shredded cheddar cheese until it melts into a creamy sauce. I like to finish it with a sprinkle of fresh parsley before serving.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes of prep time and 15 minutes of cooking time, so it’s ready in about 30 minutes.
Variations
I love making small tweaks depending on what I’m craving. Sometimes I mix cheeses for extra richness or add smoked paprika for warmth. I also enjoy tossing in vegetables like mushrooms, spinach, or peas to make it even heartier. Using whole-wheat or different pasta shapes adds a bit of variety too.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it sits, so when reheating I add a splash of beef broth or milk and warm it gently on the stovetop or in the microwave. This dish also freezes well for up to 3 months; I thaw it before reheating for a quick future meal.
FAQs
Can I use a different pasta shape?
Yes, I often use shells or rotini. I just watch the cooking time since each shape softens differently.
Can I make this with ground turkey?
Yes, I substitute ground turkey when I want a lighter version and add a little oil to keep it moist.
Why is my sauce too thick?
If the sauce thickens too much, I stir in more broth or milk until it reaches the texture I like.
Can I make this ahead of time?
Yes, but I reheat gently with extra liquid to keep it creamy.
Is this recipe spicy?
No, it’s mild. For heat, I add cayenne, chili flakes, or hot sauce.
Can I add vegetables?
Absolutely—bell peppers, mushrooms, peas, or spinach all work well.
What cheese works best?
Cheddar melts beautifully, but Colby Jack or Monterey Jack also taste great.
Can I double the recipe?
Yes, I simply use a larger pot and stir well so the pasta cooks evenly.
Why does the pasta absorb so much sauce?
Pasta continues to soak up liquid as it sits. Adding a bit of liquid when reheating fixes it easily.
Can I make it gluten-free?
Yes, I use gluten-free pasta and a gluten-free flour blend, adjusting liquid slightly if needed.
Conclusion
I keep coming back to this homemade Hamburger Helper because it’s comforting, filling, and incredibly easy to make. It’s perfect for busy nights, picky eaters, or whenever I’m craving a warm, creamy one-pot meal. Every time I make it, it reminds me why homemade versions are always worth it.
A cozy, one-pot homemade Hamburger Helper that’s richer and creamier than the boxed version, with savory beef, tender pasta, and a perfectly cheesy sauce made completely from scratch.
Ingredients
1 1/2 pounds ground beef (90/10 lean or less)
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon black pepper
1/2 medium yellow onion, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 1/2 cups beef broth
4 ounces cream cheese
3 tablespoons tomato paste
8 ounces elbow macaroni, dry (about 2 cups)
2 cups shredded cheddar cheese
Optional garnish: fresh parsley, finely chopped
Instructions
Heat a large pot or deep skillet over medium-high heat. Add ground beef, salt, ground mustard, and black pepper. Cook, breaking up the meat, until mostly browned.
Add diced onion and cook until softened. Stir in garlic and cook until fragrant. Drain excess grease if needed.
Sprinkle flour over the beef mixture and stir well. Cook for 1–2 minutes to remove raw flour taste.
Slowly pour in beef broth while stirring. Add cream cheese, tomato paste, and dry macaroni, stirring until combined.
Reduce heat to a gentle simmer, cover, and cook until pasta is tender, stirring occasionally.
Remove from heat and stir in shredded cheddar cheese until melted and creamy.
Garnish with fresh parsley if desired and serve warm.
Notes
Add a splash of broth or milk when reheating to loosen the sauce.
Mix cheeses like Colby Jack or Monterey Jack for variety.
Vegetables such as mushrooms, peas, spinach, or bell peppers can be added.
Smoked paprika or chili flakes add extra depth or heat.
