Homemade Hamburger Helper
Ingredients
- 1 pound 80/20 ground beef
- 1/2 cup finely chopped yellow onion
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/4 cups beef broth, divided
- 1 cup milk
- 1 cup uncooked elbow macaroni
- 1 teaspoon cornstarch
- 6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)
Instructions
- 1
Heat a large, deep-sided skillet over medium-high heat. Add the beef and onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes. Spoon off and discard any fat.
- 2
Stir in the tomato paste, chili powder, garlic powder, salt, and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
- 3
Add 2 cups of the beef broth and bring it to a boil over high heat. Once at a boil, stir in the milk and macaroni and reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
- 4
Stir together the cornstarch and the remaining 1/4 cup beef broth in a small bowl until combined. Add the cornstarch mixture to the skillet. Bring to a simmer over medium heat and continue to cook, stirring often, until the sauce thickens slightly and becomes glossy, about 3 minutes.
- 5
Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated. Allow to sit and thicken about 5 minutes before serving. Store in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating to help loosen up the sauce.




