Easy Cheesy Hamburger Helper

This Easy Cheesy Hamburger Helper is a one-pot pasta with seasoned ground beef and a creamy cheese sauce, delivering classic comfort with a short ingredient list perfect for busy weeknights.

Hamburger Helper was a regular part of weeknight dinners growing up for many millennials like myself! In my house, it was always a welcome meal, with pasta coated in a savory, cheesy sauce that felt comforting and satisfying. That same combination is what inspired this homemade version.

I wanted to create something that was just as simple to make as the original, but with all ingredients you can find at home. This version is made all in one pot (no straining required), with a few pantry staples, and comes together in well under 30 minutes but still delivers the cozy feel of that nostalgic classic dinner.

Ingredients Needed and Substitutions

• ground beef (use lean if you can, or another ground meat)
• elbow macaroni (sub in whatever type of pasta you want)
• beef broth (this isn't essential, but it helps create a well-flavored sauce to coat the pasta. Chicken stock can also be substituted or water)
• salt and pepper
• tomato paste
• spices: garlic powder + paprika
• sour cream (this helps thicken up the sauce, and gives it a nice creamy tang)
• freshly grated shredded sharp cheddar (pre-shredded cheese has additives, and the sauce is best if you only use cheddar cheese that you shred yourself)
• parsley (for serving, optional)

How to Make It

On busy weeknights, I need dinner to be simple, and this recipe delivers. Everything cooks in one pot with a few pantry staples, no draining required, and it comes together in under 30 minutes. Any large pot will work, but a nonstick pot helps prevent the pasta from sticking to the bottom as it cooks.

Step 1: Cook the ground beef in olive oil, then stir in the tomato paste and seasonings and cook briefly until fragrant.

Step 2: Add the broth, bring to a boil, then stir in the pasta and cook until tender.

Step 3: Once the pasta is tender, turn off the heat and stir in the cheddar cheese and sour cream.

Step 4: Let the pasta sit briefly until the cheese melts and the sauce thickens, then taste and adjust seasoning.

More Pasta Recipes

More One-Pot Recipes

Making this Easy Cheesy Hamburger Helper recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

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Easy Cheesy Hamburger Helper

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• Author: Kelli Avila
• Prep Time: 00:05
• Cook Time: 00:20
• Total Time: 25 minutes
• Yield: Serves 4 to 6 1x
• Category: Pasta

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Description

Serve up that nostalgic pasta dish, but make it in one pot and with all-natural ingredients! This Homemade Hamburger Helper is reminiscent of that classic 90's dish we all used to love but made better for you, and tastier!

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Ingredients

Units USM Scale 1x2x3x

• 2 teaspoons olive oil
• 1 pound ground beef
• ¼ cup tomato paste
• 1 ½ teaspoon coarse kosher salt (see note)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon sweet paprika
• 5 cups beef broth (or water, or a combination)
• 1 pound elbow pasta
• 1 cup shredded sharp cheddar cheese
• ⅓ cup sour cream
• Parsley, for serving

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Instructions

1. In a large pot, a nonstick pot is helpful but not required, heat the olive oil over medium heat. Add the ground beef and cook, stirring frequently, until no pink remains, about 5 minutes. Remove any excess fat.
2. Stir in the tomato paste, salt, garlic powder, pepper, paprika and cook for 1 to 2 minutes until the paste darkens slightly.
3. Add the broth, increase the heat to medium high, and bring to a boil.
4. Once boiling, add the pasta and cook according to the package instructions, stirring every few minutes to prevent sticking.
5. Once the pasta is tender, turn off the heat and stir in the cheddar cheese and sour cream. Let the pasta sit for about 5 minutes, stirring occasionally, until the cheese is fully melted and the sauce thickens. Taste and adjust seasoning as needed.
6. Serve with parsley, if desired.

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Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, you’ll need less by volume, so start with half and adjust to taste.

Use freshly grated cheddar cheese rather than pre-shredded, if possible, but it's not a deal breaker.

This pasta keeps well in the refrigerator for a few days. To reheat, warm it gently in a pot over low heat, covered, with a splash of water, until hot and creamy, adding more liquid as needed.