A quick and easy stovetop skillet homemade cheeseburger hamburger helper with lean beef and heavy cream, ready in 30 minutes.
I, like a lot of my readers, was raised on Betty Crocker’s hamburger helper box dinner. After playing the weekends away with my neighbours, I always came home to the familiar smell of homemade hamburger helper on the stove.
But as an adult, I have taken it one step further, by coming up with my own homemade cheeseburger hamburger helper! Not only does this taste better but it is also healthier than the box stuff.
We like to keep ingredients we can’t pronounce to a minimum in our house.
This is the perfect dinner for a busy school night. It is easy and quick to cook. And clean-up is a breeze too. One pot to boil the pasta and one skillet to cook the rest.
Ingredient Highlight: Ground Beef
The star of this homemade cheeseburger hamburger helper is lean ground beef. It gives the dish that hearty, savory flavor we all remember from childhood, but with a fresher, cleaner taste than the boxed version (It is also somewhat healthier). I recommend using 90/10 or 85/15 lean ground beef.
Just like in my vegetable beef stew and Texas ground beef casserole, browning on high heat the beef properly is key. Be sure to crumble it as it cooks, and don’t skip draining the excess fat before adding it back into the sauce. This keeps the final dish creamy, not oily (don’t you just hate that), while letting the cheese and cream shine.
And if you are looking for more delicious beef recipes, I really recommend checking out my reader’s favorite homemade lasagna recipe with ricotta cheese and ground beef.
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Top Tips for Easy Homemade Hamburger Helper Recipe
Toast the flour. When you sprinkle flour over the onions, let it cook for at least a full minute. If you rush this step, the sauce can taste “floury.” You’ll know it’s ready when it smells nutty!
Whisk in liquids slowly. Adding the beef stock and tomato sauce too quickly can lead to lumps in the sauce. Pour gradually while whisking, and you’ll get a silky, lump-free base.
Cook pasta just to al dente. Remember the pasta will continue cooking a bit once it’s stirred into the hot sauce. If you overcook it in the boiling water, you’ll end up with mushy noodles in the final dish.
Add cheese gradually. Stirring in all the shredded cheese at once can cause clumping. Layering it in and letting it melt between additions ensures a smooth, creamy sauce.
Season thoughtfully. The recipe includes Italian seasoning, but you can easily swap in taco seasoning for a Tex-Mex twist, or ranch seasoning for a tangy spin. Just remember most packaged seasonings are salty—so reduce added salt until you taste the final dish.
Leftover Hamburger Helper
Place leftovers in an airtight container and refrigerate for up to 2 days.
This recipe can also easily be frozen. I usually freeze it in portion sizes, so it’s easy to defrost as needed.
Reheat in the microwave instructions: Place in a microwave-safe bowl. Cook on high for 1:30 minutes stirring halfway.
FAQ for Cheeseburger Hamburger Helper
When it comes a time in the recipe to add the pasta only add half then stir. You can stop there or add a little more pasta until you find the right balance.
Let it simmer a few more minutes to reduce, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Whisk in a splash of stock, milk, or cream until it loosens to the right consistency.
Stir in a splash of heavy cream or a squeeze of fresh lemon juice to balance. Adding a handful of unsalted pasta (if you have leftovers) can also help absorb extra salt.
Cheesy Homemade Cheeseburger Hamburger Helper Recipe
Turn your weeknight dinners into something special with my cheesy hamburger helper. My one-pot homemade cheeseburger helper is made with lean ground beef and heavy cream.
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium sweet onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- ¾ cup heavy cream
- 8 ounces shredded sharp cheddar cheese
- chopped fresh parsley for garnish, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add half a box (8 ounces) of pasta and cook according to package directions. Drain and set aside.
- Brown the beef: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, crumbling as it cooks. Drain excess fat and set the beef aside (do not return it to the skillet yet).
- Sauté aromatics: In the same skillet, add diced onion and cook until soft and translucent. Stir in garlic and Italian seasoning, cooking until fragrant.
- Make the sauce: Sprinkle flour over the onion mixture and stir until it coats evenly and begins to brown (about 1 minute). Slowly whisk in beef broth and tomato sauce until smooth. Bring to a boil, then reduce heat and let simmer, stirring occasionally, for about 6 minutes.
- Finish the sauce: Whisk in heavy cream, adding more (1–2 tablespoons at a time) if you prefer a creamier sauce. Taste and adjust seasoning as needed.
- Combine everything: Stir in the cooked beef and drained pasta until well coated in the sauce.
- Melt in the cheese: Instead of adding cheese all at once, use a spoon to push aside portions of the pasta and beef, sprinkle cheese into the gaps, then cover with pasta again. Repeat until all the cheese is incorporated, then stir until melted and evenly distributed.
- Serve: Garnish cheeseburger hamburger helper with fresh chopped parsley and serve hot.
Nutrition Information:
Yield: 8 Serving Size: 8 gramsAmount Per Serving: Calories: 397Total Fat: 26.4gSaturated Fat: 13.7gUnsaturated Fat: 4.6gCholesterol: 97.3mgSodium: 660.1mgCarbohydrates: 15.1gFiber: 1.6gSugar: 4.9gProtein: 22.6g
