Name: Homemade Hamburger Helper
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 tablespoon Italian seasoning; 1 teaspoon smoked paprika (optional); 2 cups beef broth; 1 cup tomato sauce; ½ cup heavy cream (or half and half); 2 cups shredded cheddar cheese; 2 cups small pasta shells (or elbow macaroni); Salt and pepper, to taste

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This Homemade Hamburger Helper is my go-to when I need something comforting, cheesy, and fast. It’s a one-pot wonder packed with tender pasta shells, flavorful ground beef, and a creamy tomato-cheddar sauce that blows the boxed version out of the water. Everything comes together in just 30 minutes, making it a weeknight staple that satisfies both kids and adults.

Why You’ll Love This Recipe

I love this recipe for so many reasons—it’s fast, flavorful, and all made in one skillet. It reminds me of the boxed version I grew up on, but it’s richer, creamier, and made with real ingredients. It’s budget-friendly, uses pantry staples I usually have on hand, and always earns me clean plates and requests for seconds. This is comfort food at its easiest and best.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon smoked paprika (optional but highly recommended)
2 cups beef broth
1 cup tomato sauce
1/2 cup heavy cream (or half and half)
2 cups shredded cheddar cheese
2 cups small pasta shells (or elbow macaroni)
Salt and pepper, to taste

Directions

I start by heating a large skillet over medium heat. I add the ground beef and onion, cooking until the beef is browned and the onion is soft. Then I stir in the garlic and cook for another 30 seconds.
I sprinkle in the flour, Italian seasoning, and smoked paprika. I stir it around for a minute to cook off the raw flour taste.
Next, I pour in the beef broth and tomato sauce, stirring to combine and scraping up any bits from the bottom of the pan.
I stir in the pasta shells and bring everything to a simmer. I reduce the heat to low, cover the skillet, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender.
Once the pasta is cooked, I stir in the heavy cream and cheddar cheese until the sauce is creamy and smooth. I season with salt and pepper to taste.
I let it sit for a couple of minutes to thicken, then serve hot.

Servings and Timing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

I use ground turkey or chicken when I want a lighter version.
For extra veggies, I stir in a handful of frozen peas, corn, or spinach near the end of cooking.
I swap the cheddar for a blend of cheeses like Monterey Jack, Colby, or pepper jack for a different flavor.
To make it gluten-free, I use gluten-free pasta and substitute the flour with a gluten-free all-purpose mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it on the stove with a splash of broth or cream to loosen up the sauce. It also reheats well in the microwave—just stir halfway through to heat evenly.

FAQs

Can I make this ahead of time?

Yes, I’ve made it a day ahead and it reheats great. I just add a little cream or broth when reheating to keep the sauce smooth.

What type of pasta works best?

I prefer small pasta shells or elbow macaroni, but any short pasta like rotini or penne works too. Just avoid long pasta shapes.

Can I use milk instead of cream?

You can, but I’ve found that cream gives the sauce the best richness. If I use milk, I sometimes add a little butter to boost the flavor.

How do I keep the cheese sauce from getting grainy?

I use freshly shredded cheese and stir it in off the heat or over very low heat so it melts smoothly.

Can I freeze this?

Yes, but keep in mind the pasta may soften slightly after thawing. I freeze in individual portions and reheat with a splash of cream or broth.

Conclusion

This Homemade Hamburger Helper brings all the nostalgic comfort of the classic boxed version, but with a fresh, flavorful twist that makes it even better. It’s creamy, cheesy, and full of rich tomato-beef flavor—all in one pan and ready in 30 minutes. Whether I’m feeding my family or just want something cozy for myself, this dish always hits the mark.