Homemade one-pot hamburger helper is one of the easiest comforting family meals that you can make in just 30 minutes! Flavorful ground beef cooked with cheesy and creamy macaroni, this dinner is much better and healthier than the boxed version!
Included are instructions for the stovetop and the Instant Pot.
Easy Homemade Hamburger Helper
Hamburger helper is a childhood favorite, but to make it from scratch is so enjoyable and the result is totally worth it. It’s basically what cheesy dreams of saucy cheeseburger pasta are made of! It’s so saucy, cheesy, and comforting – perfect for picky kids, and adults! I must warn you though, you won’t be able to stop at just one bowl. It’s pretty addictive!
To make hamburger helper from scratch, you need just a few simple pantry ingredients (nothing fancy) and it’s definitely budget-friendly. It comes together in as little as 30 minutes, and you only need one pot! I know, I hate doing the dishes as well!
My version here does not use milk, so you will cook the pasta in broth, and the starch from the pasta will give you that thick luscious sauce. Then sour cream is added at the end to make a richer and creamier sauce, and you’re totally gonna love it.
So next time you’re checking out the dry goods aisle in the food store and you grab a box of hamburger helper, put it back and buy the needed ingredients to follow my recipe instead!
Another similar recipe is American Chop Suey (aka Goulash). There’s something so tasty about a big pot of noodles and meat!
The Ingredients
Here’s what you’ll need to make this delicious cheeseburger pasta:
- Ground beef – I used lean 95%.
- Pasta – I like to use elbow macaroni, but any type of short pasta shape works here.
- Beef broth – I found that beef broth gives you the best flavor, but you can also use chicken broth, vegetable broth, or even water.
- Seasonings – chili powder, paprika, garlic powder, onion powder, salt, and ground black pepper.
- Tomato paste and Dijon mustard.
- Cheese and sour cream – for cheese I like to use cheddar with a small percentage of mozzarella.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Hamburger Helper (Stovetop Directions)
- In a large pot, over medium-high heat, brown the beef breaking it up as you go until it’s all brown and no longer pink (about 3 minutes). Drain off any excess fat.
- To the ground beef, add tomato paste, mustard, and seasonings (chili powder, paprika, garlic, onion, salt, and pepper). Stir and cook for 1 minute.
- Add the broth, followed by the macaroni pasta. Stir so that the pasta is completely submerged under the broth.
- Reduce the heat to medium-low so it simmers gently. Cook for 8-10 minutes uncovered stirring occasionally until the pasta is cooked but still firm, and the sauce is reduced and thickened.
- Remove from heat, and stir in the sour cream with the cheese and serve.
Note: scroll down for the Instant Pot directions.
Recipe Video
Although this hamburger helper recipe is SO easy, it always helps to watch a short video to help you make it. So make sure to give it a watch below!
Instant Pot Hamburger Helper
You can also make homemade hamburger helper in the Instant Pot. It’s so easy and similar to my Instant Pot taco pasta recipe. All of the ingredients and even the amount of the liquid remain the same. Here’s what you need to do:
- Press on the SAUTE button, and brown the beef breaking it up as you go until it’s all brown and no longer pink (about 3 minutes). Drain off any excess fat.
- Add the tomato paste, Dijon mustard, and seasonings and mix everything with the ground beef. Switch off the SAUTE setting.
- Add the pasta over the ground beef, cover with the beef/chicken broth, and with a spatula push the pasta in the liquid so it’s all covered.
- Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 4 minutes.
- Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.
- Give the pasta a quick stir, then stir in the sour cream and cheese until the cheese has melted.
Serve warm with a sprinkle of chopped fresh parsley if desired.
Top Tips
Although this hamburger helper recipe is really simple, you can make some ingredient substitutions and change things up a little to your taste. Here are my top tips:
- Use a pot or a large dutch oven to make this recipe. A skillet or a pan isn’t suitable.
- Use any type of short pasta. I prefer elbow macaroni, but penne or fusilli will work well here too.
- The brand and type of pasta that you use can be different and may need more liquid. So if it seems like you need to add more liquid as you cook, add about half of warm liquid.
- Feel free to add vegetables to this recipe to make it healthier. I recommend adding yellow onion, carrot, and celery.
- Ground beef can be substituted with other ground meats such as turkey.
- To give more flavor to the dish, add 1 teaspoon of hot sauce (Frank’s or Tabasco). It won’t make your dish spicy, just flavorful. Always taste your food, and adjust the seasonings to your preference.
- Sour cream can be substituted with plain yogurt.
- Use a mix of cheeses or just cheddar. I like to use sharp or extra sharp cheddar with a small amount of mozzarella, and Colby jack also tastes amazing here!
- Buy a block of cheese and grate it yourself, it tastes and melts much better than the pre-shredded stuff.
What to Serve with Hamburger Helper
This cheeseburger pasta dinner is great when it’s served on its own. If I have time, I like to make a simple side salad, steamed broccoli, roasted vegetables, or garlic bread for a complete meal.
More Easy Recipes To Make with Ground Beef
Hamburger Steak (with the best gravy!)
Sloppy Joe Tater Tot Casserole
American Chop Suey (Goulash)
Beef Meatballs With Tomato Sauce and Rice
Storing Tips
- To store – Store in the fridge in an airtight container for up to 3 days.
- To freeze – freeze in an airtight container for up to 3 months (preferably in individual portions). Thaw in the fridge overnight before reheating.
- To reheat – reheat over the stovetop on medium heat until it’s warmed through, or in the microwave. Add a splash of water to loosen the sauce before reheating.
More Easy Dinner Ideas
- Instant Pot taco pasta
- Chicken scampi
- Marry me chicken
- Baked chicken tacos
- Egg roll in a bowl
- Gnocchi with Pomodoro sauce
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Homemade Hamburger Helper Recipe
Ingredients
- 1 pound lean ground beef 85-90% lean
- 2 tablespoons tomato paste or ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 and ½ cups uncooked elbow macaroni
- 3 cups beef or chicken broth
- ½ cup sour cream
- 1 and ½ cups grated cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions
Stovetop Directions
- In a large pot, over medium-high heat, brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes). Drain off any excess fat.
- To the ground beef, add tomato paste, mustard, and seasonings (chili powder, paprika, garlic, onion, salt, and pepper). Stir and cook for 1 minute.
- Add the broth, followed by the macaroni pasta. Stir so that the pasta is completely submerged under the broth.
- Reduce the heat to medium-low so it simmers gently. Cook for 8-10 minutes uncovered stirring occasionally until the pasta is cooked but still firm, and the sauce is reduced and thickened.
- Remove from heat, and stir in the sour cream with the cheese and serve.
Instant Pot Directions
- Press on the SAUTE button, and brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes). Drain off any excess fat.
- Add the tomato paste, Dijon mustard, and seasonings and mix everything with the ground beef. Switch off the SAUTE setting.
- Add the pasta over the ground beef, cover with the beef/chicken broth, and with a spatula push the pasta in the liquid so it's all covered.
- Cover the Instant Pot with the lid and set the valve on a SEALING position. Press on PRESSURE COOK or MANUAL on high for 4 minutes.
- Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.
- Give the pasta a quick stir, then stir in the sour cream and cheese until the cheese has melted. Serve warm.
Notes:
- This recipe serves 4-6 portions depending on portion size.
- Use a pot or a large dutch oven to make this recipe. A skillet or a pan isn’t suitable.
- Use any type of short pasta. I prefer elbow macaroni, but penne or fusilli will work well here too.
- The brand and type of pasta that you use can be different and may need more liquid. So if it seems like you need to add more liquid as you cook, add about half of warm liquid.
- Feel free to add vegetables to this recipe to make it healthier. I recommend adding yellow onion, carrot, and celery.
- Ground beef can be substituted with other ground meats such as turkey.
- To give more flavor to the dish, add 1 teaspoon of hot sauce (Frank’s or Tabasco). It won’t make your dish spicy, just flavorful. Always taste your food, and adjust the seasonings to your preference.
- Sour cream can be substituted with plain yogurt.
- Use a mix of cheeses or just cheddar. I like to use sharp or extra sharp cheddar with a small amount of mozzarella, and Colby jack also tastes amazing here!
- Buy a block of cheese and grate it yourself, it tastes and melts much better than the pre-shredded stuff.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Terry says
I made this dish tonite and it’s very easy to make. I would definitely cute back on the 1 teas salt because the cheeses make the dish salty. I also made it in a sauté pan, not in the Instant Pot. My husband loved it.
Amanda says
Hi! Wanted to report that we loved this recipe! Changed servings to “8” and made it in my 6qt 🙂 thank you!!
Yes when released, there is quite a bit of liquid but we just let it keep warm for like 15+min, then added the cheese (shredded 1/2 block of old black diamond cheddar) and then sour cream (3/4 cup) and eventually the liquid all disappeared. Also didnt add any veggies (we steamed stuff in another pot instead).
Natalie says
Update to my previous comment: It has to stand to thicken up and develop the flavors. Duh, haha! So my recommendation is do not serve immediately 😉 Oh and one splash of Tabasco is probably sufficient, I put in 3 oops!
Natalie says
It’s so watery. It’s more like soup and barely has any flavor. Can’t imagine what I did wrong, followed your instructions exactly. I would scale back on the beef broth because 3 cups was too much for my 1.5 cups of elbow noodles. But I can’t figure out why it’s so flavorless. I even did the splash of tabasco to help but that just made it spicy.