Homemade Hamburger Helper Recipe
This Homemade Hamburger Helper Recipe is a creamy, cheesy, one-pot pasta made with ground beef, bell pepper, onion, and soul food seasoning. This easy weeknight dinner is comfort food at its best, with bold flavor that beats the boxed mix every time!
Servings: 6
Calories: 620kcal
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion finely diced
- 1 medium red bell pepper finely diced
- 3 cloves garlic minced
- 1 pound ground beef 80/20
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoon soul food seasoning or favorite all purpose seasoning
- 1 pound pasta (we used DeLallo Shellbow Pasta)
- 3 cups beef broth
- ¼ cup heavy cream
- 1 cup shredded marble cheddar cheese
Instructions
- Sauté the vegetables: Heat oil in a Dutch oven over medium heat. Add the onions and peppers and cook for 3–4 minutes. Stir in the garlic and cook for 1–2 minutes more, until fragrant.
- Cook the beef: Add the ground beef and cook until browned and fully cooked through.
- Season the meat: Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor. Add Worcestershire sauce, Dijon mustard, and Soul Dust, stirring well to combine.
- Cook the pasta: Add the pasta and mix it into the meat and vegetables. Pour in the beef broth to cover the pasta and stir. Bring the pot to a boil, then cover with a lid. Reduce the heat to low and simmer, stirring occasionally, for 11–15 minutes or until the pasta is tender.
- Finish the pasta: Remove the lid and stir in the heavy cream. Cook for another 2–3 minutes. Remove from the heat and gradually stir in the cheese until melted. Serve immediately.
Notes
Top Tips
- Macaroni, cavatappi, or penne noodles all work well in this recipe.
- If the liquid evaporates too quickly, add a splash of water as needed.
- Swap the cheddar for your favorite cheese or a blend of cheeses.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce (optional).
- Freezer: Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 2 months.
- Reheating from Frozen: Thaw overnight in the fridge, then warm gently on the stove with added liquid to bring back creaminess.
- Meal Prep Tip: Cook pasta slightly underdone if planning to freeze, so it holds texture better after reheating.
Nutrition
Calories: 620kcal | Carbohydrates: 63g | Protein: 30g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 673mg | Potassium: 593mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1026IU | Vitamin C: 28mg | Calcium: 214mg | Iron: 4mg
