Gluten-Free Hamburger Helper (Hidden Veggie Option)

5 from 14 votes

Gluten-Free Hamburger Helper (Hidden Veggie Option)

This gluten-free hamburger helper is everything I want in a weeknight dinner. It’s creamy, cheesy, made in one pot, and comes together in about 30 minutes with simple ingredients and a few hidden veggies for extra nourishment. Finely grated carrot and zucchini melt right into the sauce, making this homemade hamburger helper a great way to add some extra veggies (just like in my hidden veggie mac and cheese) without changing the classic comfort-food feel.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: gluten-free hamburger helper

Servings: servings

Author: Jean Choi

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.

Video

Notes

Use a microplane or the small holes on a box grater for the carrot and zucchini. The finer they're grated, the more they'll melt into the sauce and blend right in.
Gluten-free pasta can go from perfectly cooked to mushy pretty quickly, so I always start checking it a minute or two before the package directions suggest. If it needs more time but most of the liquid has been absorbed, just add a splash of broth and keep cooking.
If the sauce looks a little thin at first, don't panic. It thickens up quite a bit as the pasta sits and the cheese finishes melting.
Lower the heat before adding the cheese, and use freshly grated cheese whenever possible. It melts more smoothly and creates a creamier sauce than pre-shredded varieties.
Fridge: Leftovers keep well for up to 3 days and make a great quick lunch the next day. Reheat with a splash of broth over low heat to bring back the creamy texture.
Freezer: Let cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.

Nutrition