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If you’re looking for tried and true comfort food and an easy dinner idea, look no further than a homemade hamburger helper! Cheesy sauce, cooked ground beef, and loads of delicious seasonings – this is THE ultimate comfort dinner.

You know how when you walk into your pantry and your eyes glaze over because you’re overloaded with all the boxed meal choices you have stashed in there? They’re 100% the best helping hand in the kitchen for those hectic nights and they totally save your butt! However, my homemade hamburger helper recipe takes the boxed meal to another level. In fact, you can have the same delicious meal with more flavor and an ingredient list that you can actually read!
This cheesy, beefy pasta dinner is easy to make and exponentially more flavorful and creamy than the boxed version. It’s just the most perfect meal to curl up with when you need something that really hits the spot! Homemade hamburger helper comes together in just over 30 minutes and will really change your easy dinner game. Plus, if you have little kids, be warned. Once you make this cheesy dinner, it’s all they’ll be asking for for days (and weeks) to come. I sometimes can’t choose between this or my Sloppy Joe Mac ‘n Cheese! When I’m feeling ambitious, I make arancini to serve alongside this pasta dish!
Recipe Tips and Variations
- Swapping ground meats is definitely a possibility in this dish if you’re looking to lighten it up. You can use ground turkey or ground chicken, but it won’t be as rich in flavor since they’re leaner. Additionally, choosing extra lean ground beef (if you still want that rich beefy flavor) would help. I found that Trader Joe’s sells one that is 96/4 which is phenomenal.
- If you want to use another type of pasta shape, feel free. Keep in mind that if you choose a larger pasta shape than elbows, you might have to cook it at a longer time and the liquid ratio may need to be tweaked.
- I highly suggest using freshly grated cheese as opposed to the ones pre-shredded in a bag. They add an anti-clumping agent to those pre-shredded cheese bags to prevent the cheese from sticking and it sometimes has issues melting correctly and can give your sauce a grainy texture. I love shredding my own because it creates a velvety smooth sauce and it melts like a dream!
- Adding in a vegetable component is a great way to sneak in those veggies! Carrots, bell peppers, zucchini, or mushrooms are great options. Make sure to dice these up and add them with the beef at the beginning so they can fully cook. Or feel free to stir in roasted vegetables like broccoli, or cauliflower at the end of cooking.
- Making this in the Instant Pot is possible. You would make it the same exact way as instructed but your cook time will only be for 5 minutes on high pressure.
Storage and Reheating Instructions
If you have leftovers, allow them to cool to room temperature before storing in an airtight container. This will keep in the fridge for up to 5 days.
It may be reheated in the microwave or on the stove until heated through. If it is not saucy enough, you may add more broth, cream, or milk.
Homemade Hamburger Helper
Equipment
Ingredients
- 1 pound (454 g) 85/15 ground beef
- ½ teaspoon seasoning salt
- ½ teaspoon pepper
- 5 cups (1183 ml) beef broth
- ½ cup (118 ml) heavy cream
- 8 ounce (227 g) can tomato sauce
- 2 teaspoons worcestershire sauce
- 2 teaspoons beef bouillon powder
- 1 teaspoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ½ teaspoon paprika
- 1 pound (454 g) elbow macaroni
- 3 cups (339 g) sharp cheddar cheese, freshly grated and divided
- Optional garnish is more shredded cheddar and fresh parsley
Instructions
- Place the ground beef, seasoning salt, and pepper in a large dutch oven over medium high heat. Break up the beef into smaller pieces with a wooden spoon or spatula and cook the meat until there is no pink remaining. When the meat is fully cooked, drain the excess fat off but leave the meat in the dutch oven.1 pound (454 g) 85/15 ground beef, ½ teaspoon seasoning salt, ½ teaspoon pepper
- Add the broth, cream, tomato sauce, Worcestershire sauce, beef bouillon powder, dijon mustard, onion powder, garlic powder, Italian seasoning, and paprika to the dutch oven and stir together. Allow this to come to a boil.5 cups (1183 ml) beef broth, ½ cup (118 ml) heavy cream, 8 ounce (227 g) can tomato sauce, 2 teaspoons worcestershire sauce, 2 teaspoons beef bouillon powder, 1 teaspoon dijon mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, ½ teaspoon paprika
- Add the pasta, stir, and simmer uncovered until al dente (about 10 minutes). Do not overcook the pasta.1 pound (454 g) elbow macaroni
- Stir in 2 cups of cheese and allow this to melt then remove from heat.3 cups (339 g) sharp cheddar cheese
- Sprinkle the remaining cheese on top for serving.
I agree with Ashley M. Easy, cheap, tastes great, my wife and step-daughter loved it. I will definitely be adding it to our monthly meal rotation. Thank you Julia, a real home run.
Loved everything about this recipe. It was fast, easy, and DELICIOUS! Everyone had two servings of it. It will now be on our regular recipe rotation every month.