Homemade Hamburger Helper (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound lean ground beef or ground turkey
02 -
1 large yellow onion, diced
03 -
1 garlic clove, minced
04 -
2 tablespoons all-purpose flour
05 -
2 cups low-sodium beef broth or chicken broth
06 -
1 (8 oz) can tomato sauce
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon seasoned salt
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon garlic powder
11 -
8 oz small pasta shells or small elbow pasta
12 -
½ cup heavy cream or half and half
13 -
2 cups shredded cheddar cheese
14 -
Salt and pepper to taste
# Instructions:
01 -
In a large sauté pan with a lid, brown the ground beef over medium-high heat. Remove cooked ground beef from the pan and set aside, reserving 2 tablespoons of grease in the pan.
02 -
Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
03 -
Add the flour and stir to cook for about 1 minute. Slowly stir in the beef broth and bring the mixture to a boil.
04 -
Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Stir to combine, bring to a simmer, cover with a lid, and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally. If needed, add 1/4 to 1/2 cup broth if the liquid reduces too much before the pasta is fully cooked.
05 -
Add heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the sauce is creamy.
06 -
Add the cooked ground beef back to the pan. Cook for an additional 2 to 3 minutes to reheat the meat. Serve immediately.
# Notes:
01 -
Storage: Leftovers are best stored in an airtight container for up to 4 days in the fridge.
02 -
Reheat by adding a splash of broth or heavy cream to restore creaminess.
03 -
For gluten-free preparation, use gluten-free pasta and substitute flour with cornstarch.
04 -
To add heat, use crushed red pepper flakes or cayenne pepper.