Homemade Cheeseburger Helper is the healthier, homemade version of boxed Hamburger Helper. Creamy, cheesy, quick and easy!
Once upon a time there was a boy and a girl who moved to Minneapolis after college to whoop it up for a few years before settling down into adulthood – or whatever it is they call being a middle-twenties-something.
The boy and the girl were dating, but lived in separate places. The girl liked to have the boy over for dinner as often as possible because she liked him a lot, and also because she knew what the boy would eat each night if left to his own devices.
See, the boy had a weakness for boxed dinners that called for a pound of hamburger to “help” them along.
The meals were quick, cheap, and easy to prepare, but loaded with salt and weird ingredients.
“Disodium guanylate?” The girl once asked the boy, after looking at the ingredient list.
“I think that just means ‘extra delicious’.” The boy replied.
The boy and the girl ended up getting married and moving back to Iowa a few years later and, while they’ve been eating well ever since, he occasionally likes to think of the boxed dinners from his bachelor days and drool a little.
More in love with the boy than ever, the girl offered to whip up a homemade version of his favorite “flavor” – Cheeseburger Macaroni.
Watch How to Make It
The boy LOVED IT, and guess what? The girl did too!
Ok – the jig is up. The boy is my husband, and the girl is me. ;) This entire story is true, including the part where my husband inhales his bowl of Homemade Cheeseburger Helper anytime I make it!
Not only is this meal inexpensive, but it’s made in one pot with fridge and pantry staples. It’s SUCH a winner – you’ve just got to try it!
How to Make this Recipe
Start by browning ground beef in a large skillet with high sides and a lid over medium-high heat. Drain the beef if necessary then return it to the skillet.
Sprinkle in seasonings including paprika, garlic powder, onion powder, salt, and pepper, plus a dash of cornstarch, then stir to coat the beef.
Add hot water from the tap, plus milk, and dry elbow macaroni noodles then stir to combine and bring the liquid to a simmer – NOT a boil.
Place a lid on top of the skillet then turn the heat down to medium or medium-low and gently simmer until the pasta is al dente, ~10 minutes, stirring occasionally.
Turn off the heat then add freshly shredded sharp cheddar cheese and stir until the cheese is melted and smooth.
Eat your heart out, box mix!
This meal is the ultimate in comfort food, shockingly easy to prepare, and so darn good. I hope you love every single bite. Enjoy!
More Simple Dinner Winners
- Crispy Baked Chicken Thighs
- One Pot Chicken and Rice
- Skillet Shepherd’s Pie
- Cheesy Cicken Burrito Skillet
- Crunchy Taco Hamburger Helper
- One Pot Gnocchi Chicken Pot Pie
Equipment
Ingredients
- 1 lb lean ground beef
- 1 Tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 1 cup hot water
- 2 cups milk, any kind
- 1-1/2 cups dry elbow macaroni, or other small pasta
- 1 cup freshly shredded sharp cheddar cheese
Directions
- Heat a large skillet with high sides and a lid over medium-high heat. Add the ground beef then brown, breaking it up as it cooks. Drain the beef if necessary then return it to the skillet.
- To the skillet add the cornstarch, seasonings, hot water, milk, and pasta then stir to combine and bring the liquid to a simmer – NOT a boil. Place a lid on top, turn the heat down to medium/medium-low, then gently simmer until the pasta is al dente, 8-10 minutes, stirring a couple of times.
- Turn off the heat then add the cheese and stir until smooth and creamy. Let the dish cool for 5 minutes, or until the sauce has slightly thickened, then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
have you ever tried freezing this once made then reheating? would love to know if itd be good still. house favourite.
So glad to hear it’s a favorite, Shelby! Gluten free pasta does not reheat well after being thawed from frozen, so I don’t recommend freezing. If you are using traditional pasta, it could work.
I’ve made this a few times and it always turns out great! 3 cups of water and some cubes of cream cheese works well if you realize you don’t have any milk in the fridge after you’ve already started making this 🫠😁
Ugh – been there done that! So glad you found a work around, GeeAnn! Thank you so much for your feedback and recipe rating!
Easy & Good.
I substituted real chopped sweet onion and garlic. Then sautéed before returning meat to the pan.
That sounds great, Bruce! Thank you so much for your feedback and recipe rating!
Sounds delish! Whenever I make something like this with gf pasta, it breaks apart. What brand do you recommend?
Hi Carol! I like a corn-rice blend pasta like Barilla GF!
This is our go-to dinner! Easy, cheesy and delicious! Love that I can use gluten free or regular pasta.
Wohoo! So happy to hear this, Erin, and I’m glad you find the recipe to be flexible, too. Thank you so much for your feedback and recipe rating!
Been using this recipe for years…good stuff!
I’m so glad to hear that!! Thank you so much for your feedback and recipe rating!
Always a winner, this one. I’ve making it since it was first posted – how long ago was that!? I like to add a can of corn after noodles are done to stretch it a bit.
Oh I love hearing this, Alyssa — it’s been YEARS!!
Could I make with gluten-free pasta?
Hi Karen! Yes, I use gluten free elbows in this recipe!
This is a staple in our house over the years. My whole family loves it! Thank you!
Oh I love hearing that, Christy! Thank you so much for your feedback and recipe rating!