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Homemade Hamburger Helper

A cozy, cheesy one-pot homemade Hamburger Helper made with ground beef, macaroni, tomatoes and cheddar cheese. This easy family dinner comes together quickly and is one my kids ask for again and again.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 tbs olive oil
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 2 celery stalks, chopped
  • 1 lb. ground beef, lean
  • 12 oz. dried macaroni, uncooked
  • 2 cups chicken broth/stock
  • 1 tbs Sriracha sauce, adjust to taste
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 28 oz. crushed tomato
  • 2 tbs tomato paste
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2- 2 cups shredded cheddar cheese
Garnish:
  • 1 green onion, sliced

Equipment

  • large dutch oven or deep skillet with lid
  • wooden spoon or spatula
  • Cutting Board
  • chef's knife
  • Measuring Cups and Spoons
  • cheese grater is shredding cheese from a block

Method
 

Step 1: Heat the olive oil in a Dutch oven or large, deep skillet over medium-high heat.
  1. Add the chopped onion and minced garlic and cook for about 1 minute, stirring frequently.
Step 2: Add the vegetables
  1. Add carrot and celery to the pan and cook for another 2–3 minutes, until they begin to soften.
Step 3. Brown the beef
  1. Increase the heat slightly and add the ground beef.
  2. Cook for about 3–5 minutes, breaking the beef apart with a wooden spoon as it cooks, until no pink remains.
  3. If there is a significant amount of grease in the pan, carefully drain the excess before continuing.
Step 4: Build the sauce
  1. Add the chicken broth, hot sauce, chili powder, oregano, garlic powder, crushed tomatoes, tomato paste, salt and black pepper.
  2. Stir everything together well.
Step 5: Add the macaroni
  1. Stir the uncooked macaroni directly into the beef and tomato mixture.
  2. Bring everything to a gentle simmer, then reduce the heat to medium-low.
Step 6: Cook the pasta
  1. Cover the pot and cook for approximately 8–10 minutes, stirring once or twice so the pasta doesn’t stick to the bottom.
  2. The pasta should be al dente, just tender, and there should still be some sauce remaining in the pan.
  3. Keep in mind that the macaroni will continue absorbing the sauce as it sits.
Step 7: Add the cheddar
  1. Remove the lid and stir in 1 1/2 cups of shredded cheddar cheese.
  2. For an extra-cheesy version, add closer to 2 cups.
  3. Stir until the cheese is completely melted and the sauce is creamy.
  4. Remove from the heat, top with sliced green onions if desired. Serve immediately.

Notes