Homemade Hamburger Helper

Homemade Hamburger Helper

This creamy beef and cheddar pasta is hearty, cheesy, and full of comforting flavor. Seasoned ground beef, tender pasta, and sharp cheddar come together in one pot with Greek yogurt for a rich and creamy finish. It is an easy, satisfying meal that delivers all the comfort of a classic cheeseburger inspired pasta without the need for a heavy cream sauce.

AmericanPasta

Homemade Hamburger Helper

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Servings

Family of 6

Prep Time

15 minutes

Cook Time

45 minutes

Author:

Sherry Hour

Ingredients

  • 1 tablespoon olive oil, or as needed
  • 1 pound lean ground beef
  • 1 pound pasta shells or macaroni, uncooked
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon chili powder
  • ½ teaspoon Italian seasoning
  • 1 teaspoon Dijon mustard
  • 4 to 5 cups beef or vegetable broth
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 cup Greek yogurt
  • Fresh parsley, chopped, for garnish
  • Freshly cracked black pepper, for garnish

Directions

  1. Brown the beef. Heat the olive oil in a large pot or deep skillet over medium high heat. Add the ground beef and allow it to sear undisturbed for about 4 minutes. Flip and sear the other side, then break the beef apart and continue cooking until browned.
  2. Cook the onion. Add the diced onion to the beef and cook until softened and translucent.
  3. Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  4. Add the tomato paste and seasonings. Stir in the tomato paste, salt, black pepper, paprika, chili powder, and Italian seasoning. Cook for 1 to 2 minutes, stirring frequently, to deepen the flavors.
  5. Add the broth. Stir in the Dijon mustard, then immediately pour in 4 cups of broth. Add additional broth as needed so there is enough liquid to cook the pasta. Taste and adjust the salt if using unsalted broth.
  6. Cook the pasta. Bring the mixture to a gentle boil, then stir in the uncooked pasta. Return to a boil, reduce the heat, cover, and simmer for about 12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking. You want a little liquid remaining to help create the sauce.
  7. Make it creamy. Remove the pot from the heat and let it cool for 1 to 2 minutes. Stir in the Greek yogurt until smooth and creamy. Add the shredded cheddar and gently stir to combine. Return to low heat briefly, if needed, just until the cheese has completely melted.
  8. Finish and serve. Garnish with freshly cracked black pepper and chopped parsley. Serve warm and enjoy.

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