Creamy beef and pasta from scratch in one pot
Homemade Hamburger Helper
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Homemade Hamburger Helper
Creamy beef and pasta from scratch in one pot
★4.5(11)
Ground beef cooked with pasta in a creamy, cheesy sauce—all in one pot. A from-scratch version of the boxed classic that tastes infinitely better and is just as fast.
5m
Prep Time
20m
Cook Time
25m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This homemade hamburger helper proves that the from-scratch version is just as easy as the box and tastes ten times better. The pasta cooks right in the beefy, cheesy sauce for maximum flavor absorption.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 lb ground beef
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- 1.5 cups shredded cheddar cheese
- 1 tsp garlic powder
Instructions
- 1
Brown ground beef in a large deep skillet over medium-high heat, breaking into crumbles. Drain excess fat.
- 2
Add garlic powder, 1 tsp onion powder, 1/2 tsp paprika, salt, and pepper. Stir 30 seconds.
- 3
Pour in beef broth, tomato sauce, and 1 cup water. Stir in uncooked macaroni and bring to a boil.
- 4
Reduce heat, cover, and simmer 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- 5
Remove from heat, stir in cheddar cheese until melted and creamy. Let sit 5 minutes to thicken further.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ground beefGround turkey or chicken
Leaner options that work with the same sauce
Cheddar cheeseVelveeta or American cheese for extra creaminess
Processed cheese melts smoother
Tips & Storage
Pro Tips
Stir occasionally while the pasta cooks to prevent it from sticking to the bottom of the pan.
If the sauce gets too thick, add a splash of broth or water to reach your desired consistency.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 4 days. Add a splash of broth when reheating to restore creaminess.
Reheating
Reheat in a skillet or microwave, stirring in a little broth or milk to loosen the sauce.
Nutrition Facts
Per serving (70mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates18g
Fat38g
Fiber680mg
Sugar2g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make a cheeseburger version?
- Add diced pickles and a squirt of mustard at the end for a cheeseburger mac feel.
- What other pasta shapes work?
- Shells, rotini, or penne all work great—just adjust liquid if using larger shapes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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