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Cheesy Homemade Hamburger Helper

Enjoy a comforting bowl of Cheesy Homemade Hamburger Helper, featuring ground beef, macaroni, and a creamy cheeseburger sauce enriched with beef and chicken broth, half and half, and a blend of classic seasonings.
4 from 2 votes
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Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5

Ingredients
  

  • 1 pound of ground beef
  • Salt and black pepper to taste
  • 3 tablespoons of unsalted butter
  • 3 tablespoons of all-purpose flour
  • 1 ½ cups of beef broth
  • 1 cup of chicken broth
  • ½ cup of half-and-half a mixture of milk and light cream
  • 1 teaspoon of Worcestershire sauce
  • ½ of a beef bouillon cube refer to notes for specifics
  • 2 cups of grated cheddar cheese
  • ½ pound of macaroni approximately equal to 2 cups

Seasonings:

  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ½ teaspoon of oregano
  • ½ teaspoon of basil
  • ½ teaspoon of mustard powder
  • ½ teaspoon of parsley
  • 1/8 teaspoon of smoked paprika

Instructions

Preparation Work:

  • Combine the beef broth, chicken broth, half-and-half, Worcestershire sauce, and all specified seasonings in a large measuring cup equipped with a spout. This will serve as the "Sauce mixture." Set this mixture aside. Measure out all other ingredients before commencing the cooking process.
  • Start boiling water in a large pot, adding salt to taste, for cooking the macaroni. Continue with the following steps as the water begins to boil.

Cooking the Beef:

  • Lightly season the ground beef with salt and black pepper. Preheat a large skillet over medium-high heat, add the seasoned beef to the skillet, and cook, breaking it apart until browned and fully cooked, approximately 8 minutes. Once cooked, remove the beef from the skillet, drain the excess grease, and set aside.

Making the Sauce:

  • Using the same skillet, melt the butter over medium heat. Add the flour and stir to create a smooth mixture. Continue to cook for 2 minutes, or until the mixture starts to turn a toasty brown color.
  • Reduce the heat to medium-low and gradually introduce the sauce mixture to the skillet in small increments, stirring continuously to prevent the sauce from breaking and ensuring a smooth consistency. Incorporate the half beef bouillon cube into the sauce.
  • Increase the heat slightly to bring the sauce to a boil, then lower it to maintain a gentle simmer. Let it simmer uncovered while you proceed with cooking the pasta.

Boiling the Pasta:

  • Place the macaroni in the pot of boiling salted water and cook until just al dente. Setting a timer is recommended to avoid overcooking. Once done, drain the pasta and set aside.

Finalizing the Dish:

  • Adjust the sauce heat to low and gradually add the grated cheddar cheese, stirring continuously until the cheese is completely melted and incorporated into the sauce. Reintroduce the cooked ground beef to the skillet, stirring to combine thoroughly.
  • Add the cooked and drained macaroni to the sauce, stirring well to ensure that the pasta is evenly coated with the sauce. The sauce may initially appear thin but will thicken as the macaroni absorbs it. Once combined, remove the skillet from heat and serve the dish immediately.
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