Description

This Classic Hamburger Helper recipe is a comforting and easy-to-make one-pot meal featuring ground beef, macaroni, and a cheesy, flavorful sauce. Perfect for a quick family dinner, it combines tender beef, aromatic spices, and rich cheddar cheese for a satisfying dish.

Ingredients

Beef and Aromatics

1 lb ground beef (Lean 93/7 preferred)
1 small onion, diced into 1/4-inch pieces

Spices and Sauce

2 tbsp tomato paste
3/4 tsp garlic powder
3/4 tsp chili powder
1/4 tsp dry mustard powder
3.5 cups beef broth (Swanson Beef Broth recommended)

Pasta and Cheese

1 cup macaroni
2 cups cheddar cheese, freshly shredded

Seasonings

Salt, to taste
Pepper, to taste

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Instructions

Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat if necessary.
Sauté the Onion: Add the diced onion to the skillet and cook for about 3-4 minutes until softened and translucent.
Add Tomato Paste and Spices: Stir in the tomato paste, garlic powder, chili powder, and dry mustard powder, cooking for 1-2 minutes to enhance the flavors.
Pour in Beef Broth and Add Macaroni: Add the beef broth and macaroni to the skillet, stir to combine, and bring to a boil.
Simmer Until Pasta is Tender: Reduce heat to low, cover, and simmer for approximately 10-12 minutes or until the macaroni is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Add Cheese and Season: Remove from heat, stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
Serve: Serve hot, optionally garnished with extra cheese or fresh herbs if desired.

Notes

Use freshly shredded cheese for a smoother melt and creamier texture.
Adjust seasoning to your taste, adding more chili powder for extra heat if preferred.
For a leaner dish, use lean ground beef or drain excess fat thoroughly.
Substitute macaroni with other small pasta shapes like shells or elbows if preferred.
Leftovers store well refrigerated for up to 3 days and can be reheated with a splash of broth or milk to restore creaminess.