Enjoy the classic flavors you love with this easy homemade Hamburger Helper. It’s full of ground beef and macaroni all simmered in a creamy cheddar sauce. A quick meal for weeknight dinners, this is one both the kids and adults will adore!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Equipment
1 6 qt enameled cast iron dutch oven
Ingredients
1poundlean ground beef
½cupchopped onion
1Tablespoonketchup
1-2teaspoons Dijon mustard, plus more to taste
1teaspoonseasoned salt, such as Lawry’s
1teaspoongarlic powder
kosher salt, to taste
ground black pepper, to taste
1 ½cupsdry elbow noodles
3 ½cupsbeef broth
3-5Tablespoonsheavy cream, at room temperature
1 1/2-2cupsshredded cheddar cheese
Instructions
In a large pot, cook the beef and onion over medium heat. Break apart the beef with a spoon and cook until browned. Drain any grease, if needed.
Stir in the ketchup, mustard, seasoned salt, garlic powder, Kosher salt, and pepper. Cook 1 minute. Stir in the dry noodles and broth.
Bring to a light simmer and cover with a lid. Cook 10 to 12 minutes, or until the noodles are tender. Stir halfway through cooking to prevent noodles from sticking.
Remove from heat and pour off any extra liquid, if needed. Stir in 3 Tablespoons heavy cream and the cheese. Stir until melted. Add more heavy cream, if desired. Season to taste. Add hot sauce, if desired, to kick up the heat. For a creamier sauce add in extra heavy cream. Serve while hot!
Notes
Variations:
Feel free to add in any extra veggies you might like. Just add when cooking the onions. Sometimes I'll add in chopped celery, bell peppers, or mushrooms.
You can substitute sour cream or softened cream cheese for the heavy cream, if desired.
Freezer instructions: Freeze any leftovers in a 8×8-inch metal tin wrapped with foil. When ready to eat, place in the refrigerator to thaw overnight and cook at 350°F for 30 to 45 minutes, or until hot. You can also top with extra cheese before baking.