Homemade Hamburger Helper
Homemade Hamburger Helper tastes like the childhood comfort you remember, but with real cheese that melts into creamy perfection and ground beef that actually has flavor.
Ground beef, cream cheese, and sharp cheddar work together to create layers of richness that make this way better than anything from a box.
My family asks for this at least twice a month because it hits that sweet spot between easy weeknight dinner and something that actually tastes homemade. Plus, you probably have most of these ingredients in your kitchen right now.
Homemade Hamburger Helper Recipe Highlights
- Ready in 30 minutes with one pot cleanup
- Real cheese sauce that doesn’t separate or get grainy
- Uses pantry staples you likely already own
- Feeds 6 people on a budget
- Leftovers taste even better the next day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GROUND BEEF – Lean ground beef (90/10 or 85/15) gives you the best balance of flavor and fat content. Too lean and you lose taste, too fatty and you’ll be draining off pools of grease. The fat that stays in the pan becomes the base for building your sauce, so you want just enough to coat the bottom without swimming in it.
CREAM CHEESE – This is your secret weapon for ultra-smooth sauce that won’t break or get grainy like milk-based versions can. Use full-fat cream cheese and let it come to room temperature for about 20 minutes before cooking so it melts evenly. The tanginess also balances out the richness of the beef and cheddar.
BEEF BROTH – Low sodium beef broth gives you control over the salt level and adds deeper flavor than water or chicken broth. The liquid needs to be absorbed by the pasta while creating a sauce, so the quality matters here. If you only have regular broth, skip the salt in the beef seasoning.
CHEDDAR CHEESE – Sharp cheddar melts beautifully and has enough flavor to stand up to the beef. Pre-shredded cheese has anti-caking agents that can make the sauce less smooth, so block cheese you shred yourself works best. Medium cheddar works too if that’s what you prefer.
ELBOW MACARONI – The curves in elbow pasta grab onto the cheese sauce better than straight noodles. Don’t cook the pasta separately – it absorbs flavor while cooking directly in the sauce. Small shells or rotini work great as substitutes and hold even more sauce.
TOMATO PASTE – Just 3 tablespoons adds depth and a subtle tang that keeps the dish from being too rich. Tomato paste also helps the sauce cling to the pasta better. Don’t skip this – it’s not enough to make it taste like tomatoes, but it rounds out all the other flavors.
ALL-PURPOSE FLOUR – Creates the roux that thickens your sauce and prevents the broth from being watery. Cook it for the full 2 minutes to get rid of the raw flour taste, but don’t let it brown or your sauce will taste off.
How To Make Homemade Hamburger Helper
Please check the printable recipe card below for more detailed instructions.
- Brown the seasoned ground beef in a large pot, breaking it into small pieces as it cooks. Add onion and cook until soft, then stir in garlic for 30 seconds.
- Sprinkle flour over the beef mixture and cook for 2 minutes while stirring.
- Pour in beef broth slowly while stirring, then add cream cheese, tomato paste, and dry macaroni.
- Cover and simmer gently for 12 to 15 minutes. Remove from heat and stir in shredded cheddar until smooth.
Leftovers and Storage
STORE – Keep your Homemade Hamburger Helper covered tightly in the refrigerator for up to 4 days. The sauce will thicken as it cools, which is completely normal.
REHEAT – Add a splash of beef broth or milk when reheating to loosen the sauce back up. Microwave in 30-second intervals, stirring between each, or reheat gently on the stovetop over low heat.
FREEZE – This freezes well for up to 3 months in freezer-safe containers. The texture stays creamy when thawed and reheated properly.
MAKE AHEAD – You can brown the beef and onions up to 2 days ahead, then finish the recipe when ready to serve.
More Ground Beef Recipes
Serving Suggestions
WEEKNIGHT DINNER – Serve with a simple German Cucumber Salad and dinner rolls for a complete meal that feels more substantial than it is.
COMFORT FOOD NIGHT – Pair with homemade Cornbread and steamed broccoli for the ultimate cozy dinner.
KID-FRIENDLY MEAL – Add a side of Roasted Frozen Broccoli or corn to get vegetables on the plate without complaints.
CASUAL ENTERTAINING – Make a double batch and serve with Air Fryer Garlic Bread when feeding a crowd on a budget.
Recipe Success Tips
PASTA TEXTURE – Stir occasionally during the simmering stage to prevent the pasta from sticking to the bottom. If your pasta seems done but there’s still liquid, remove the lid and let it simmer uncovered for a few minutes.
SAUCE CONSISTENCY – The sauce should coat the pasta but not be soupy. If it’s too thin after adding cheese, let it sit off the heat for 5 minutes to thicken up naturally.
CHEESE MELTING – Remove the pot from heat completely before adding cheese to prevent it from getting stringy or separating. Stir gently until smooth.
EXPERT TIP – Cook the flour for the full 2 minutes even though it seems like a long time. This step eliminates any raw flour taste and creates a better foundation for your sauce.
GREASE MANAGEMENT – If you end up with more than 2 tablespoons of fat after browning the beef, spoon most of it out but leave a thin layer for flavor and sauce building.
Commonly Asked Questions
Can I use ground turkey instead of beef?
Yes, but add an extra tablespoon of olive oil since ground turkey is leaner. Season it a bit more generously to compensate for the milder flavor.
What if my sauce separates or gets grainy?
Remove from heat immediately and whisk in a tablespoon of cold milk. The temperature was too high, so keep it at a gentle simmer next time.
Can I make this with different pasta shapes?
Absolutely. Shells, rotini, and penne all work great. Adjust the cooking time by a minute or two depending on the pasta size.
How do I prevent the pasta from getting mushy?
Use a gentle simmer rather than a rolling boil, and check for doneness starting at 12 minutes. Different pasta brands cook at slightly different rates.
Can I double this recipe?
Yes, but use a very large pot or Dutch oven. You may need to increase the simmering time by 3 to 5 minutes to ensure all the pasta cooks evenly.
More Easy and Delicious Recipes
Taco Pizza – Tuesday night’s easiest crowd-pleaser
Big Mac Casserole – All the burger flavors without the drive-thru
Beef Enchilada Casserole – Layers of comfort in one dish
Taco Stuffed Shells – When pasta and tacos have a delicious bab
Smash Burger – Crispy edges, juicy center, pure perfection
Homemade Hamburger Helper
Ingredients
- 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
Instructions
- Heat a large pot or deep skillet over medium-high heat. Add the ground beef, salt, mustard powder, and black pepper. Cook, breaking up the meat into small crumbles, until it is nearly cooked through, about 7 minutes.
- Stir in the onion and cook until softened and translucent, about 3 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
- If the pan has more than 2 tablespoons of fat, carefully spoon out the excess and discard. Leave a light coating of drippings in the pan for flavor.
- Sprinkle the flour over the beef mixture. Cook and stir for 2 minutes to remove the raw flour taste.
- Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the cream cheese, tomato paste, and dry macaroni. Stir until combined.
- Lower the heat to maintain a gentle simmer. Cover and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
- Remove from heat. Stir in the shredded cheese until melted and smooth. Garnish with parsley if using and serve warm.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.