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
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.
- 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.
- Add tomato paste, carrot, and zucchini, and stir for 1 minute.
- 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.
- Lower the heat and stir in cheese. Cook a few more minutes until creamy.
- Taste to add more salt or pepper, if needed. Enjoy warm.
Video
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!!