Description
This classic Hamburger Helper recipe is a creamy, cheesy, and comforting meal made from elbow macaroni, ground beef, and a flavorful blend of spices, tomato paste, and dairy ingredients. It’s a quick and satisfying stovetop dish perfect for a family dinner that yields six hearty servings.
Ingredients
Scale
Pasta
- 8 ounces dry elbow macaroni (½ box)
Main Ingredients
- 1 tablespoon olive oil
- ½ white onion, diced
- 3 cloves garlic, finely minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper
Liquids and Dairy
- 1½ cups low-sodium beef broth
- 1½ cups milk, room temperature
- ½ cup sour cream, room temperature
- 3 cups freshly shredded cheddar cheese
Instructions
- Cook the pasta: Boil 6 cups of water in a large pot over high heat. Add the dry elbow macaroni and cook for 7 minutes until al dente. Drain the pasta and set it aside.
- Sauté aromatics: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
- Cook the beef: Add the ground beef to the pan, breaking it apart as it cooks. Continue until the beef is fully browned with no pink remaining.
- Add flavorings: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, ground paprika, kosher salt, and black pepper. Cook this mixture for an additional 2 minutes to develop the flavors.
- Combine liquids and dairy: Pour in the low-sodium beef broth, room temperature milk, and sour cream. Whisk everything together until it is fully combined and smooth.
- Simmer and melt cheese: Bring the mixture to a low simmer over medium heat. Once simmering, stir in the shredded cheddar cheese until it melts completely and the sauce becomes creamy.
- Finish the dish: Add the cooked macaroni into the cheese and beef sauce. Stir for 3-4 minutes until the pasta begins to emulsify and the entire dish is creamy and cohesive.
- Serve: Serve immediately. Optionally, garnish with freshly minced parsley for a pop of color and freshness.
Notes
- Make sure to bring your milk and sour cream to room temperature to avoid curdling when added to the hot mixture.
- Adjust seasoning to taste—additional salt and pepper can be added as needed.
- For extra richness, you can add a tablespoon of butter with the cheese.
- If preferred, substitute ground turkey or chicken for a leaner protein option.
- Do not overcook the pasta initially; it will finish cooking in the sauce, absorbing flavors and becoming creamier.
