Make this creamy, cheesy homemade hamburger helper from scratch in one pot. This recipe tastes better than the boxed version and is ready fast for busy weeknights.
Author:kate
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) box elbow macaroni
3 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
1 cup milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic, oregano, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Stir in the elbow macaroni, beef broth, diced tomatoes (with juice), and tomato paste. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and simmer for 10 to 12 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the skillet from the heat. Stir in the milk until combined.
Stir in the cheddar cheese and Monterey Jack cheese until the sauce is smooth and creamy.
Serve immediately. This is a great quick dinner recipe.
Notes
For extra creaminess, add 2 ounces of cream cheese along with the milk.
Use 1/2 cup of frozen peas added during the last 5 minutes of simmering for added vegetables.
This recipe is a simple one pan pasta dish, making cleanup easy.