This easy homemade Hamburger Helper recipe is my better-for-you twist on my favorite childhood meal and I swear that it’s even tastier than the boxed version you remember. Using simple ingredients, I managed to recreate that nostalgic cheesy, savory goodness, but gave the recipe an extra savory boost of flavor and nutrition.
I even managed to sneak in more veggies, and my kids don’t even notice. In fact, they always ask for seconds and request this recipe often. This simple ground beef recipe has quickly become one of my family’s go-to weeknight dinners.
This post was created in partnership with the Northern Pulse Growers Association.
Recipe Highlights
I tested this recipe five times before I decided it was just perfect, and every time it kept getting better and better. Here’s what I love about it:
- A homemade version of a staple American comfort food, this cheeseburger macaroni is a family favorite meal even my picky eaters love
- With just 10 minutes of prep time and 30 minutes of cook time on the stovetop (most of it hands off), this recipe is done in a total time of just 40 minutes. For me, this is a lifesaver when life gets busy but I still want to serve a nutritious, homemade meal for my four boys
- The leftovers store and reheat well, and it’s also a great recipe to divide into single portions for lunch meal prep
- With 34 grams of protein per serving – largely thanks to the chickpea pasta – this recipe makes it easy to hit my daily protein goals without sacrificing any flavor
Ingredients To Make This Hamburger Helper
Here’s what you need to make this recipe tonight:
- Lean ground beef – may sub lean ground turkey or ground chicken if preferred
- Olive oil – may sub avocado oil
- Yellow onion
- Garlic – if you don’t have garlic cloves, you can sub 1 teaspoon garlic powder
- Flour – I use a gluten-free flour blend, but free to use regular all-purpose flour if you don’t need to keep this recipe gluten-free
- Milk – I prefer to use whole milk for the richest taste and creamiest consistency, but any dairy or unsweetened plant-based milk will work
- Half and half – substitute heavy cream, or use canned coconut milk for dairy free
- Tomato paste
- Dijon mustard
- Shredded cheddar cheese
- Seasonings – Italian seasoning, sea salt, black pepper, and paprika
- Broccoli florets – may sub 3 cups green or red bell peppers
- Chickpea pasta – I recently started using chickpea pasta instead of regular pasta because it tastes nearly the same, but has so much better nutrition. It’s higher in fiber and protein, thanks to incorporating nutritious pulses, and many chickpea pastas are gluten free. I use elbow macaroni or shell-shaped chickpea noodles for this recipe, but you can substitute any other noodle shape such as penne noodles.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Homemade Hamburger Helper
You can make this recipe in just a few basic steps:
- Brown the ground beef: In a large skillet over medium-high heat, brown the ground beef, breaking it into pieces as it cooks. Then, drain any excess fat, and transfer the beef to a bowl.
- Boil the pasta: While the ground beef cooks, boil the pasta until al dente.
- Saute the veggies: In the same skillet, add the oil, broccoli, onions, and garlic and sauté. Then, sprinkle flour on top, tossing to coat.
- Make the cheese sauce: Reduce the heat to medium-low, and slowly add 1 cup of milk at a time, whisking constantly. Let the mixture simmer and thicken after each addition. Then, stir in the half and half, tomato paste, dijon, shredded cheese, and seasonings.
- Add the ground beef and cooked pasta: Stir in the cooked ground beef and pasta, and serve warm.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, saturated fat, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It Gluten-Free
Due to some health issues I have, I eat gluten free in my house, so I was happy to develop this gluten-free version of a favorite classic. If you need a gluten-free version, as well, simply use all-purpose 1:1 gluten-free flour, and use chickpea pasta noodles that are gluten free, such as {this brand}.
How To Serve
Since a single serving contributes 34 grams of protein, 34 grams of carb, 5 grams of fiber, and plenty of veggies, I consider it to be a complete meal on its own. However, if my kids are extra hungry (who am I kidding, they’re always extra hungry!) I might add something like a lentil salad, steamed green beans, fruit salad, or even some sourdough bread. To sneak in some extra fiber and get even more nutritious pulses in our diets, a side of homemade hummus and pita chips is an option, too.
Some toppings you could add to this hamburger helper are sour cream, sliced green onions, or fresh herbs. If you’re like me and love a little heat, try topping your hamburger helper with a dash of hot sauce or adding some chili powder before serving.If you have some leftovers and want to try something different, serve it as a filling for tacos or over lettuce greens as a salad.
How To Store
Once cool, transfer leftovers to an airtight container, and store them in the fridge for up to 3 days. When you’re ready to eat, reheat your hamburger helper in the microwave or in a large pot over medium heat on the stove. I’ve found that the sauce tends to dry up a bit over time. So, I like to add an extra ¼ to ½ cup beef broth, low sodium chicken broth, or vegetable broth to help thin it out again.
I don’t recommend freezing leftovers, because the sauce tends to separate and the noodles typically become mushy.
Video: Making Homemade Hamburger Helper
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Homemade Hamburger Helper Recipe
Get ready to take a walk down memory lane with this recreated recipe for hamburger helper. If you grew up eating hamburger helper like I did, you’re going to love this elevated version that sneaks in a lot more nutrition and can be modified for special diets, too.
Ingredients
- 1 lb lean ground beef
- 6 ounces dry chickpea shell or elbow pasta (use gluten-free if needed)
- 1 tablespoon olive or avocado oil
- 1 medium head broccoli florets, cut into small pieces (~ 2 ½ cups)
- 1 small yellow onion, finely diced (~ ⅔ cup)
- 3 garlic cloves, minced (~ 2 teaspoons)
- 2 tablespoons all-purpose flour (use gluten-free if needed)
- 2 cups milk (whole milk or 2%)
- 1/3 cup half and half
- 1 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Place a large skillet with a lid over medium-high heat. Cook the ground beef for 7-8 minutes or until cooked through, breaking into small pieces as it cooks. Remove the cooked ground beef to a bowl; set aside.
- Meanwhile, as the beef cooks, cook the pasta in a saucepan of boiling water according to the package directions. Drain and set aside.
- Wipe out the skillet from Step 1 and place it over medium-high heat. Add the oil, broccoli, onion, and garlic. Cook for 4-5 minutes or until the onions are translucent and tender.
- Sprinkle the flour over top of the vegetable and stir to evenly coat the vegetables with the flour.
- Reduce heat to medium-low and slowly add the milk, one cup at a time, whisking constantly after each addition. Once all milk has been added and mixture has thickened, about 8 minutes, add the half-and-half, tomato paste, mustard, shredded cheese, Italian seasoning, paprika, salt, and pepper. Stir together until mixed. Remove from heat.
- Add the cooked pasta and cooked ground beef to the skillet, carefully folding into the cheese sauce and veggies until evenly mixed. Serve warm.
- Store leftovers in the fridge for up to 3 days.
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Notes
For gluten free, use a gluten-free flour blend and gluten-free chickpea pasta, such as Banza.
For dairy free, use an unsweetened dairy-free milk in place of the milk, canned coconut milk in place of the half and half, and a dairy-free shredded cheese.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 411
- Fat: 16 g
- (Sat Fat: 7 g)
- Sodium: 522 mg
- Carbohydrate: 34 g
- (Fiber: 5 g
- Sugar: 9 g)
- Protein: 34 g
- Cholesterol: 72 mg
Dietary
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