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A bowl of cheesy ground beef pasta, inspired by Hamburger Helper Cheeseburger Macaroni, topped with chopped parsley and served on a light-colored cloth with a fork nearby.

Hamburger Helper Cheeseburger Macaroni

Author: Mandy Applegate
Hamburger Helper Cheeseburger Macaroni is the homemade comfort food dinner I keep coming back to every week. It's thick, creamy, and loaded with sharp cheddar flavor and savory seasoned beef in every single scoop. Everything you love about the classic, but made from scratch, not a packet. I make it on nights when I need something hearty and satisfying on the table fast, and it never fails to get asked for again.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: Hamburger Helper Cheeseburger Macaroni
Servings: 6
Calories: 519kcal

Ingredients

  • 1 pound lean ground beef
  • Salt and black pepper to taste
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 cups elbow macaroni
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese shredded
US Customary - Metric

Instructions

  • Heat a deep skillet over medium heat. Add the ground beef and season with salt and pepper. Cook until fully browned. Drain excess fat if needed, then return the beef to the pan.
    1 pound lean ground beef, Salt and black pepper
  • Stir in paprika, onion powder, garlic powder, and sugar until the beef is well coated. Add the tomato paste and mix until evenly combined. Pour in the beef broth and add the elbow macaroni. Stir and bring to a boil.
    2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon sugar, 2 tablespoons tomato paste, 4 cups beef broth, 2 cups elbow macaroni
  • Reduce heat, cover, and simmer for about 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has reduced.
  • Uncover the skillet and stir in the heavy cream and cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth and creamy.
    ½ cup heavy cream, 2 cups sharp cheddar cheese
  • Taste and adjust seasoning if needed, then serve warm.

Notes

Here are a few tips I've picked up that make this recipe even better every time.
  • Shred your own cheddar: Pre-shredded cheese is coated in starch that prevents it from melting smoothly. Freshly shredded sharp cheddar gives you a silkier, creamier sauce.
  • Season the beef well: Don't rush the seasoning step. Coating the browned beef with the spices before adding the broth develops a deeper, more layered flavor throughout the dish.
  • Watch your simmer heat: Keep the heat low enough that the liquid reduces without scorching the pasta to the bottom of the pan. Stir occasionally and check after 8 minutes.
  • Add the cream off peak heat: Stir in the heavy cream and cheese once the heat is reduced to avoid the sauce breaking or becoming grainy.
  • Adjust the consistency: If the sauce thickens too much as it sits, add a small splash of warm broth and stir it back together over low heat.
  • Flash-freeze for meal prep: Portion cooled leftovers onto a parchment-lined baking sheet and freeze for 1 hour, then transfer to freezer bags to prevent the portions from clumping in storage.

Nutrition

Calories: 519kcal | Carbohydrates: 39g | Protein: 35g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 641mg | Potassium: 812mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1079IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 3mg
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