The Cheesy Hamburger Helper is awesome. It is a go-to recipe in my home, and it is one of my personal childhood favorites! This recipe is a million times better than the boxed version and is sure to please the whole family (even the picky eaters). It is perfect if you are looking to put something delicious on the dinner table in a small amount of time.
Ingredients
- Ground beef
- Elbow macaroni pasta
- Tomato sauce
- Minced garlic
- Yellow onion
- Heavy whipping cream
- Shredded cheddar cheese
- Black pepper
- Garlic powder
- Onion powder
How To Make Cheesy Hamburger Helper
Start bringing a large pot of water to boil and cook the elbow macaroni until al dente. If you are looking for a little extra flavor, boil the pasta in beef broth or chicken broth. Drain the pasta and set aside. To prevent it from sticking while you prepare the rest of the recipe, add a drop or two of olive oil and stir until the pasta is coated.
Then in a large skillet add the diced onions and ground beef. Allow the meat to cook until no pink is visible and add the minced garlic 30 seconds prior to removing the meat from the heat. Then drain off any excess grease.
Next season the meat with black pepper, onion powder and garlic powder. Then add a can of tomato sauce, heavy whipping cream and shredded cheddar cheese. Next allow the mixture to come to a slight simmer over medium heat and stir until all the cheese is fully melted.
Finish by adding the cooked pasta to the skillet and mix until well combined. Allow the dish to cool for 5 minutes and enjoy!
FAQ
What do you recommend serving as a side dish for this recipe?
-I always serve this with a simple side salad or green beans. This recipe is one that I make on busy weeknights so I try to keep the sides simple too.
How do I store leftovers?
-Store any leftovers in an airtight container and eat within 3-4 days. Personally, it always tastes better to me the next day! I assume that is because all the flavors have time to absorb into the pasta! Regardless, it’s SO good!
How does this recipe compare to the boxed stuff?
-If I am being completely honest with you, it blows the boxed version OUT OF THE WATER. This recipe is simple, it uses real ingredients, and it is a family favorite! We always go back in for seconds because it’s just that good.
Have more questions? Drop a comment below!
Tips and Tricks
- Use lean ground beef so that you will have less grease to drain when finished cooking.
- Use Velveeta to achieve the creamiest cheesiest result.
- Convert this recipe to a one pot meal by adding the uncooked pasta to the skillet after cooking the hamburger meat. Then add 1 ½ cups- 2 cups beef broth and allow to cook while stirring occasionally until the pasta is al dente and the beef broth is absorbed.
If you like this recipe you should check out my Cheesy Sloppy Joe Pasta
Ingredients
- 1 ½ pound ground beef
- 2 cups elbow macaroni pasta
- 8 ounce tomato sauce
- 1 tablespoon minced garlic
- ½ yellow onion diced
- ½ cup heavy whipping cream
- 2 cups shredded cheddar cheese
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Bring a large pot of water to boil and cook elbow macaroni until al dente. (For extra flavor boil the pasta in beef broth). In a large skillet add the diced onions and ground beef. Allow the meat to cook until no pink is visible and then add minced garlic 30 seconds prior to removing from the heat. Drain excess grease.
- Season the meat with black pepper, onion powder and garlic powder. Add can of tomato sauce, heavy whipping cream and shredded cheddar cheese. Allow mixture to come to a slight simmer over medium heat and stir until all the cheese is fully melted.
- Add drained pasta to the skillet and stir until well combined. Allow to cool for 5 minutes and enjoy!
Made this and it was a huge hit. No leftovers.