Homemade Hamburger Helper is a quick, creamy, and cheesy one-pot meal with savory ground beef and tender elbow macaroni.

Scale

1 lb ground beef, 85–90% lean

1 small yellow onion, finely diced

2–3 garlic cloves, minced

2 cups elbow macaroni, uncooked

2 cups low-sodium beef broth (plus 1/2 cup as needed)

1 cup milk (whole or 2%)

1 cup shredded sharp cheddar (plus 1/2 cup for finish)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp Dijon mustard (optional)

1.5 tsp paprika (smoked or sweet)

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt, to taste

1/2 tsp black pepper

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1. Warm a large pot over medium-high; add oil, onion, and garlic; sauté 2–3 min.

2. Add ground beef; brown deeply; season with salt and pepper; drain excess fat.

3. Stir in tomato paste, Worcestershire, paprika, garlic powder, onion powder, Dijon; toast 30–60 sec.

4. Pour in beef broth and milk; scrape browned bits; add uncooked elbow macaroni; stir to submerge.

5. Simmer, stirring often, 10–12 min until pasta is just tender; add splashes of warm broth if needed.

6. Off heat, fold in sharp cheddar until creamy; taste and adjust seasoning; rest 3 min and serve.

Brown beef first; toast spices with tomato paste to intensify flavor.

Stir frequently to release starch; add liquid gradually.

Melt cheese off heat to prevent graininess; reserve a little for topping.

Keep pasta slightly under for meal prep; it softens as it rests.

Refrigerate leftovers 3–4 days; save up to 1/2 cup broth/milk for reheating.

Freeze sauce without pasta up to 3 months; reheat and add fresh pasta.