This 30-minute homemade hamburger helper recipe features the same cheesy sauce, ground beef, and pasta you know and love but has a hidden veggie option that packs in extra nutrients. This one-pot meal is full of flavor, kid-friendly, and parent-approved!
What Makes This Recipe Great
I’ve actually never tried the boxed version of Hamburger Helper, and it wasn’t something I grew up with. As immigrants, my parents weren’t aware of this brand. However, I’ve been making a homemade version of this popular dish for my kids, and they absolutely love it. It’s a delicious and comforting meal for the whole family, and I know for many of you, it’s one of your childhood favorites!
Not only is it a quick and easy meal for busy weeknights (only 30 minutes to make), but it’s also a great way to pack in veggies and nutrients for my kids (or if you have picky eaters!). I add carrots, zucchini, and sometimes mushrooms to the sauce and use bone broth for gut-healing benefits. Both my 4-year-old and 1-year-old gobble this up without any question! It’s made with simple ingredients and is the ultimate comfort food.
This Homemade Hamburger Helper Recipe is an easy, one-pot recipe that gets dinner on the table in just 30 minutes and is packed with all the protein and veggies you and your little ones need!
Watch a Short Video of This Recipe
How to Make This Homemade Hamburger Helper Recipe
This simple one-pot meal is made with a pound of ground beef, fresh onion, real cheese, spices, and pasta. The store-bought version is highly processed, so this homemade version is a great way to get the same delicious meal made with real ingredients!
Ingredient Notes
- olive oil
- medium onion
- lean ground beef: You can use ground turkey or ground chicken as well.
- spices: sea salt, chili powder, paprika, garlic powder, and ground black pepper.
- tomato paste: You can use plain tomato sauce if that’s all you have on hand.
- carrot
- zucchini
- bone broth: You can also use beef broth. Chicken broth or vegetable broth will work in a pinch if that’s all you have on hand.
- short pasta: I used gluten-free pasta, but you can use regular as well. Elbow pasta works really well, but you can use any short pasta shape like penne or rotini.
- Cheese cheese: You can use mild, medium, or sharp cheddar cheese, depending on your preference.
- optional garnishes: red pepper flakes, fresh parsley, and additional cheese.
Step-by-Step Instructions
- Heat olive oil in a large pot or deep large skillet over medium-high heat.
- Add onion, ground beef, salt, chili powder, paprika, garlic powder, and ground black pepper. Cook, stirring and breaking up the meat, until mostly browned – about 7-9 minutes. Drain excess fat if desired.
- Add tomato paste, carrot, and zucchini, and stir for 1 minute.
- Add the broth, then bring to a boil. Add the elbow macaroni pasta and reduce to medium heat to a gentle boil, then cook uncovered for about 9-10 minutes until the pasta is soft and tender (reduce time by one minute for al dente). Stir occasionally. If the liquid evaporates too quickly, you can add a bit more broth or water.
- Lower the heat and stir in the cheese. Simmer for a few more minutes until creamy.
- Taste to add more salt or pepper, if needed. Enjoy warm.
Expert Tips
- If you want to make the traditional version, you can just omit the optional carrots and zucchini.
- You can also try adding any other veggies on hand, like cauliflower, broccoli, mushrooms, and red bell peppers. Just make sure to chop them up small. I like to use a microplane grater to zest the carrot really small, so it just disappears into the sauce.
Storage Tips
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on low heat on the stovetop.
- To freeze, let the pasta cool completely. Then, store in a freezer-safe container or bag and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
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Easy Homemade Hamburger Helper Recipe
Video
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 lb lean ground beef
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tbsp tomato paste
- OPTIONAL: 1 carrot grated
- OPTIONAL: 1 zucchini grated
- 3 cups bone broth or beef broth
- 8 oz short pasta I used gluten free
- 2 cups cheddar cheese freshly grated
Instructions
- Heat olive oil in a large pot over medium high heat.1 tbsp olive oil
- Add onion, ground beef, salt, chili powder, paprika, garlic powder, and ground black pepper. Cook stirring breaking up the meat, until mostly browned – about 7-9 minutes.1 medium onion, 1 lb lean ground beef, 1 tsp sea salt, 1 tsp chili powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp ground black pepper
- Add tomato paste, carrot, and zucchini, and stir for 1 minute.2 tbsp tomato paste, OPTIONAL: 1 carrot, OPTIONAL: 1 zucchini
- Add the broth, then bring a boil. Add the pasta and reduce the heat to gentle boil, then cook uncovered for about 9-10 minutes until the pasta is soft. Stir occasionally. If the liquid evaporates too quickly, you can add a bit more broth or water.3 cups bone broth, 8 oz short pasta
- Lower the heat and stir in cheese. Cook a few more minutes until creamy.2 cups cheddar cheese
- Taste to add more salt or pepper, if needed. Enjoy warm.
Notes
Expert Tips
-
- If you want to make the traditional version, you can just omit the optional carrots and zucchini.
-
- You can also try adding any other veggies on hand, like cauliflower, broccoli, mushrooms, and red bell peppers. Just make sure to chop them up small. I like to use a microplane grater to zest the carrot really small, so it just disappears into the sauce.
Storage Tips
-
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on low heat on the stovetop.
-
- To freeze, let the pasta cool completely. Then, store in a freezer-safe container or bag and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
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I love, love, love this recipe! I’ve made it twice now. Once with whole wheat shells and once with whole wheat radiatori. Delicious and a great way to sneak those garden zucchini into a meal
Thank you so much!!
Delish!
This is so tasty, and my toddler can’t get enough! Thanks for your wonderful recipes!
Thank you so much!!
So easy and delicious!
This was exactly what I needed. Perfect for getting through this flu. Thanks!
Hope you feel better soon!
I’m new to your site and I really appreciate that you add the ingredients to the steps. I don’t have to go back and forth between the ingredients and the instructions. Thank you!
Wonderful! I recently started doing this and I’m glad you find it helpful!
This was delicious!! I doubled it and made the recipe as written and it was a huge hit for the whole family. This will definitely be making it into the weeknight dinner rotation, thank you!
So glad the whole family enjoyed it!!