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Homemade Hamburger Helper Recipe

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4 from 34 reviews

This homemade hamburger helper is a comforting and hearty one-pot meal featuring browned ground beef, tender whole wheat elbow pasta, and a creamy cheddar cheese sauce with a tangy kick of Dijon mustard and hot sauce. It's a healthier, from-scratch alternative to the classic boxed meal, packed with flavor and easy to prepare in just 35 minutes.

Ingredients

Meat and Vegetables

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, cut into 1/2-inch dice
  • 3 medium carrots, scrubbed and cut into 1/4-inch dice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 pound lean ground beef (93% lean)

Seasonings and Liquids

  • 2 to 3 teaspoons hot sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons smoked paprika
  • 1 (14-ounce) can reduced sodium beef broth
  • 2 cups water (plus additional as needed)

Pasta and Dairy

  • 8 ounces whole wheat elbow pasta
  • 1/2 cup plain nonfat Greek yogurt
  • 1 1/2 cups grated sharp cheddar cheese

Garnish

  • 1/4 cup chopped chives (divided, optional)

Instructions

  1. Saute the Vegetables: Heat a Dutch oven or a large, deep 12-inch skillet with a sturdy bottom over medium-low heat. Add the olive oil, onion, carrot, kosher salt, and black pepper. Cook gently until the onion is soft and brown, about 10 minutes. This slow cooking step is crucial to develop the depth of flavor.
  2. Add Garlic: Stir in the minced garlic and cook just until fragrant, approximately 30 seconds, to release its aroma without burning.
  3. Brown the Beef: Increase heat to medium-high and add the ground beef. Use the back of a spoon or spatula to break the meat into small crumbles. Cook, stirring occasionally, until the beef is thoroughly browned and cooked through, about 6 minutes.
  4. Drain Excess Fat: Remove the pan from heat and carefully drain off any excess fat, leaving a small amount to keep the meat moist. With 93% lean beef, this step may not be necessary.
  5. Add Seasonings and Broth: Return the pan to medium-high heat. Stir in the hot sauce, Dijon mustard, and smoked paprika. Pour in the reduced sodium beef broth, scraping the bottom to release all the flavorful browned bits.
  6. Boil the Liquid: Add 2 cups of water and stir to combine. Bring the mixture to a boil over medium-high heat.
  7. Cook the Pasta: Once boiling, add the whole wheat elbow pasta. Cook according to the package instructions until al dente, stirring frequently and scraping the pan bottom to prevent sticking. Add additional water if the pasta starts to dry out during cooking.
  8. Finish the Sauce: Remove the pan from heat and allow it to cool for 1 minute. Stir in the plain nonfat Greek yogurt and grated sharp cheddar cheese until melted and well combined, creating a creamy sauce.
  9. Garnish and Serve: Mix in half of the chopped chives into the dish, then sprinkle the remaining chives on top as a fresh garnish. Serve hot and enjoy your homemade hamburger helper!

Notes

  • For extra heat, increase the hot sauce to your taste preference.
  • Using whole wheat pasta adds more fiber and nutrients compared to regular pasta.
  • The slow cooking of onions and carrots develops flavor—don’t rush this step.
  • You can substitute Greek yogurt with sour cream for a different tangy flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Find it online: https://recipethrive.com/homemade-hamburger-helper-recipe/