Homemade Hamburger Helper with Sharp Cheddar and Beefy Macaroni
By Isabella Quinn
Choose lean ground beef, preferably at least 90%, so it browns into savory crumbles without leaving a heavy layer of fat. This homemade Hamburger Helper cooks elbow macaroni in beef broth, then finishes with sharp cheddar for a creamy, cheesy sauce with concentrated tomato flavor.
Sweet onion, tomato paste, garlic powder, and chili powder build the savory base before beef broth turns it into the cooking liquid for the pasta. Uncooked elbow macaroni absorbs that seasoned broth directly in the pot, giving the finished dish its familiar hearty texture. Freshly grated sharp cheddar melts in off the heat, making the sauce creamy without adding milk.
After the broth reaches a boil, the pot should settle into a rapid simmer rather than a furious boil. Stir every couple of minutes as the macaroni softens and most of the liquid disappears; the pasta should be tender and the sauce should still look slightly loose before resting. The main problem is running short on liquid, so add beef broth in 1/2-cup additions if sticking seems likely.
Let the pot stand for a couple of minutes after stirring in the cheddar so the sauce and flavors settle around the pasta. Serve it as a complete meal, or pair it with a salad, garlic bread, or roasted green beans. Leftovers become thicker as the macaroni absorbs more broth; warm them gently with a splash of beef broth if desired.
Why you'll love this recipe
- Lean ground beef provides savory browned crumbles while limiting excess fat, so the finished macaroni stays focused on beef, tomato, and cheddar.
- Sharp cheddar carries the creamy sauce without milk, meaning a single well-chosen cheese ingredient handles both flavor and richness.
- Tomato paste stretches an economical pantry staple into concentrated tomato flavor, giving the beef broth a deeper, fuller base with only two heaping tablespoons.
- Elbow macaroni cooks directly in beef broth, so each piece absorbs seasoned liquid instead of relying on a separate sauce.
- Freshly grated cheddar melts more smoothly than pre-shredded cheese, helping the sauce coat the pasta evenly once the pot comes off heat.
- A sweet onion, basic spices, broth, pasta, and beef make this a practical pantry-centered meal where modest ingredients go a long way.
Ingredients
- •1 lb lean ground beef
- •0.5 medium onion (chopped)
- •2 tbsp tomato paste (heaping)
- •0.5 tsp garlic powder
- •0.5 tsp chili powder
- •3 cups beef broth
- •1 cup elbow macaroni (uncooked)
- •2 cups sharp cheddar cheese (freshly grated)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Add the ground beef and chopped onion to a soup pot. Cook over medium-high heat for about 7-10 minutes, breaking up the meat with a spoon, until the beef has browned. Spoon out most excess fat if there is a lot.
- 2
Stir in the tomato paste, garlic powder, and chili powder.
- 3
Add the beef broth and increase the heat to high. Once it starts boiling, add the uncooked elbow macaroni.
- 4
Reduce the heat to a rapid simmer over medium heat. Cook uncovered for about 13-15 minutes, stirring every couple of minutes, until the pasta is tender and most of the liquid has been absorbed.
- 5
While the pasta cooks, grate the cheddar cheese.
- 6
Take the pot off the heat and stir in the cheddar cheese. Season with salt and pepper as needed, then let it sit for a couple of minutes before serving if desired.
FAQ
Nutrition (per serving)
Calories
501
Protein
44g
Fat
25g
Carbs
22g
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