Homemade Hamburger Helper Recipe

With two hungry teen and tween boys at home, I honestly feel like I am sometimes running a 24 hour diner. I kid you not, I can spend an hour in the kitchen, make an awesome dinner, and maybe 45 minutes later, Reece will ask me what we’re having for dinner because, ya know, he’s starving and clearly has forgotten that he.just.ate.

There are many dinner recipes that we make on repeat because they are quick, delicious and filling. This Hamburger Helper recipe is one such recipe.

You are going to love the explosion of flavors just as much, if not more, than the easy list of ingredients that you likely have on hand.

There are a few main ingredients in this recipe and then lots of seasoning. Let’s take a look at what you’ll need. As always, you can find the full printable recipe in the recipe card at the end of this post.

• ground beef – you want lean ground beef or even ground turkey will work.
• beef broth – look for low sodium beef broth. Beef stock can also be used.
• heavy cream – this gives the sauce a nice richness.
• tomato sauce – just an 8 ounce can.
• Worcestershire sauce – I use Worcestershire sauce in most of my beef recipes, it just makes them beefier and more delicious.
• beef bouillon powder – or use 1 beef bouillon cube or 1 tablespoon Better Than Bouillon Beef Base (this stuff is AMAZING, you can find it in any grocery store, Costco, etc.)
• Dijon mustard – this can be omitted but really adds a nice layer of flavor.
• seasonings – salt and pepper, onion powder, garlic powder, Italian seasoning, paprika (or smoked paprika)
• elbow macaroni – you can use another small pasta if you prefer.
• sharp cheddar cheese – we love the cheddar cheese but it’s fun to mix it up with different types of cheese.

Check out these easy steps that will have you enjoying this hamburger helper recipe in no time! As always, you can find the full printable recipe card at the end of this post.

1. Brown and season ground beef. Place the ground beef, seasoning salt, and black pepper in a large dutch oven or deep skillet over medium high heat. Cook, breaking up the meat as you go, until no pink remains. Drain excess fat.
2. Add liquids and seasonings. Stir in beef broth, cream, tomato sauce, Worcestershire sauce, beef bouillon powder (cube or beef base), dijon mustard, onion powder, garlic powder, Italian seasoning, and paprika. Bring to a boil.
3. Cook macaroni. Add the macaroni and stir to combine. Bring to a simmer and cook, uncovered until pasta is al dente, about 10 minutes.
4. Add cheese. Sprinkle in two cups of the shredded cheese and stir until melted and combined.
5. Serve. Sprinkle the remaining shredded cheese on top before serving. Garnish with fresh parsley if desired.

Storing leftovers. If you have leftovers, allow them to cool to room temperature before storing in an airtight container. Leftovers will keep in the fridge for up to 3 days.  

To reheat. Leftovers can be reheated in the microwave or on the stove top until heated through. If it is too thick, stir in some broth, cream, or milk.

To freeze. Let cool and place in an airtight freezer safe container. Freeze for up to 3 months.

More Dinner Recipes

Hungry? Here are some more dinner favorites:

1. Mac and Cheese
2. Chicken Fried Steak Recipe
3. Tuna Casserole with Noodles
4. Stuffed Shells
5. Turkey Meatballs with Herbed Gravy
6. Shrimp Foil Packets
7. Sheet Pan Shrimp Fajitas