Description
Enjoy a homemade version of Hamburger Helper that’s creamy, cheesy, and packed with flavor. This recipe combines ground beef, pasta, and a rich cheese sauce made from cheddar and Velveeta for a comforting one-pan meal that’s better than the boxed version.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 2 cloves garlic, minced
- ½ cup onion, diced
- 2 tbsp all-purpose flour
- 2 cups beef broth (plus more if needed)
- 1 tsp oregano
- ½ tsp basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz can tomato sauce
- 1 tsp salt
- ¼ tsp pepper
- 8 oz pasta (farfalle or shells recommended)
- ½ cup heavy cream
- 1½ cups shredded cheddar cheese
- 4 oz Velveeta, cubed
Instructions
- Cook the Ground Beef: In a large skillet with a lid, cook the ground beef over medium-high heat until browned. Remove the beef from the pan and set aside, reserving 2 tablespoons of the grease in the skillet.
- Sauté Aromatics: Add the diced onion to the skillet and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Create the Roux and Add Broth: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly and cooking for 1 minute to remove the raw flour taste. Slowly whisk in the beef broth to avoid lumps, then bring the mixture to a gentle boil.
- Add Sauce and Pasta: Stir in the tomato sauce along with oregano, basil, garlic powder, onion powder, salt, and pepper. Add the dry pasta and stir everything together to combine.
- Cook the Pasta: Cover the skillet and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender. Add additional beef broth if the mixture becomes too thick before the pasta finishes cooking.
- Add Dairy and Cheese: Stir in the heavy cream, shredded cheddar cheese, and Velveeta cubes. Mix until the cheeses have melted completely and the sauce is smooth and creamy.
- Combine Beef and Simmer: Return the cooked ground beef to the skillet, stirring it into the creamy pasta mixture. Let it simmer for 2 more minutes to heat through. Serve hot, garnished with fresh parsley if desired.
Notes
- Use farfalle or small shell pasta for best results as they hold the sauce well.
- If the sauce is too thick while cooking the pasta, add a little more beef broth or water to loosen it.
- Velveeta adds a creamy texture but can be substituted with additional cheddar if preferred.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Leftovers keep well and reheat nicely in the microwave or on the stovetop with a splash of broth or milk.
