PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | SERVINGS: 6
Mouthwatering, insanely delicious one-pot meal packed with hamburger, cheese, and more! Easy and quick to make and perfect for the whole family.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 pound ground beef
1 tablespoon vegetable oil
1/2 cup yellow onion diced
1 tablespoon garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoon Worcestershire sauce
2 tablespoons tomato paste
4 cups low sodium beef broth
1 cup of water
1 cup shredded cheddar cheese
16 ounces elbow macaroni dry
How to make Hamburger Helper
Step 1: Brown the ground beef and onions in a large skillet or Dutch oven over medium-high heat. Add in the garlic during the last minute of cooking. Then, drain the excess grease.
Step 2: Adjust the heat to low before stirring in the salt, pepper, Worcestershire sauce, and tomato paste.
Step 3: Pour in the broth, water, and add in the macaroni. Stir well. Bring this to a boil, then cover with the lid. Let it simmer for about 12 to 15 minutes until the macaroni is cooked through.
Step 4: Take away from the heat and quickly stir in the cheddar cheese. Cover and allow the cheese to melt.
NOTES:
Variations:
Feel free to add canned diced tomatoes before the broth and pasta.
For added flavour, add some chopped bell peppers and cook them with onions and ground beef. Add chopped jalapeno, too for some heat.
If you want to add mushrooms, go on! Cook them with the onions and beef.
You can replace the beef with ground turkey, pork, or chicken.
Feel free to change up the seasonings! When you cook the beef, add in some dried Italian seasoning or other dried herbs such as parsley or thyme. For a nice spicy bite, add a couple of pinches of red pepper flakes.
I love adding some fresh herbs like chopped parsley or cilantro. Add them in the end so they stay fresh and nice.
Can you make it without meat? Absolutely! Simple cook the onions until softened and do the steps above. Add in some mushrooms for a meaty texture and cook them with the onions to release the moisture and until nicely golden brown.
Leftovers: Transfer any leftovers in a container and store them in the fridge for up to 3 days. To reheat, microwave until heated through. Alternately, if making a big batch, keep them in a freezer-safe container and freeze for up to 2 to 3 months. Thaw before reheating in the stove or microwave for the best result.
NUTRITION FACTS:
Calories: 648kcal | Carbohydrates: 61g | Protein: 37g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 847mg | Potassium: 845mg | Fiber: 3g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 323mg | Iron: 3mg
Ingredients
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1/2 cup yellow onion diced
- 1 tablespoon garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoon Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups low sodium beef broth
- 1 cup of water
- 1 cup shredded cheddar cheese
- 16 ounces elbow macaroni dry
Instructions
Step 1: Brown the ground beef and onions in a large skillet or Dutch oven over medium-high heat. Add in the garlic during the last minute of cooking. Then, drain the excess grease.
Step 2: Adjust the heat to low before stirring in the salt, pepper, Worcestershire sauce, and tomato paste.
Step 3: Pour in the broth, water, and add in the macaroni. Stir well. Bring this to a boil, then cover with the lid. Let it simmer for about 12 to 15 minutes until the macaroni is cooked through.
Step 4: Take away from the heat and quickly stir in the cheddar cheese. Cover and allow the cheese to melt.
NOTES:
Variations:
Feel free to add canned diced tomatoes before the broth and pasta.
For added flavour, add some chopped bell peppers and cook them with onions and ground beef. Add chopped jalapeno, too for some heat.
If you want to add mushrooms, go on! Cook them with the onions and beef.
You can replace the beef with ground turkey, pork, or chicken.
Feel free to change up the seasonings! When you cook the beef, add in some dried Italian seasoning or other dried herbs such as parsley or thyme. For a nice spicy bite, add a couple of pinches of red pepper flakes.
I love adding some fresh herbs like chopped parsley or cilantro. Add them in the end so they stay fresh and nice.
Can you make it without meat? Absolutely! Simple cook the onions until softened and do the steps above. Add in some mushrooms for a meaty texture and cook them with the onions to release the moisture and until nicely golden brown.
Leftovers: Transfer any leftovers in a container and store them in the fridge for up to 3 days. To reheat, microwave until heated through. Alternately, if making a big batch, keep them in a freezer-safe container and freeze for up to 2 to 3 months. Thaw before reheating in the stove or microwave for the best result.
