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Homemade Hamburger Helper Beef Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb ground beef 80/20 or lean
  • 1 small onion diced
  • 2 cloves –3garlic minced
  • 2 tbsp tomato paste
  • 2 cups elbow macaroni uncooked
  • 3 cups beef broth
  • 1 cup milk
  • 2 cups shredded sharp cheddar
  • 1 tsp chili powder
  • 1 tsp paprika
  • tsp ½onion powder
  • Salt and pepper to taste
  • Optional add-ins:
  • Peas spinach, shredded carrots, bell peppers
  • Cayenne or red pepper flakes
  • Ground turkey or plant-based crumbles
  • Dairy-free milk + cheese alternative

Method
 

  1. Step 1 — Brown the Beef and Soften the Onion Heat a large pot over medium heat and add the ground beef. Break it apart with a spoon. Once the pink disappears, toss in the onions and cook until they’re soft. If there’s too much grease, drain it—but leave a little for flavor.
  2. Step 2 — Build the Flavor Base Add garlic. Let it release its aroma for about 30 seconds—it’s quick but important. Stir in tomato paste, chili powder, and paprika. This helps caramelize the tomato paste slightly, giving the sauce a deeper flavor.
  3. Step 3 — Add Broth, Milk, and Pasta Pour the beef broth and milk into the pot. Stir everything until it looks like a reddish, creamy soup. Add the dry pasta and give it a gentle stir so it doesn’t clump. Bring it to a simmer, reduce heat, and let it cook—stirring occasionally—until the pasta is tender and the liquid has thickened. This usually takes 10–12 minutes.
  4. Step 4 — Stir In the Cheese Here’s where the magic happens. Turn the heat off, add the shredded cheddar, and stir until it melts into a glossy, rich sauce. Let it sit for a couple of minutes so the sauce thickens even more.
  5. Step 5 — Taste and Adjust Add salt and pepper. Maybe even a little extra cheese (no judgment). If the sauce gets too thick, splash in a bit of broth or milk to loosen it.