Hamburger Helper
A comforting one-skillet classic with ground beef, tender elbow macaroni, and a creamy cheddar sauce enriched with tomato paste.
10 min
Prep
30 min
Cook
4
Serves
650
Calories
Macros · per serving
44g protein
52g carbs
29g fat
Ingredients
For 4 servings
- 1 pound ground beef
- 1 small whole yellow onion
- 2 clove garlic
- 2 tablespoon tomato paste
- 1 teaspoon paprika
- 2 cup low-sodium beef broth
- 1 cup whole milk
- 8 ounce elbow macaroni
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 ounce cheddar cheese
Instructions
- 1
Finely chop the onion, mince the garlic, and shred the cheddar. Use lean ground beef, ideally 90% lean, for a sauce that isn't greasy.
- 2
Heat a large, deep skillet with a lid over medium-high heat. Add the beef and onion and cook for 7–9 minutes, breaking the beef into small crumbles, until the onion softens and the beef is browned and cooked through, 160°F/71°C.
- 3
Reduce the heat to medium. Stir in the garlic, tomato paste, and paprika and cook for 1 minute, stirring constantly.
- 4
Pour in the broth and milk, scraping up the browned bits. Stir in the dry macaroni, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a gentle boil, then reduce the heat to medium-low and cover. Simmer for 10–13 minutes, stirring every few minutes, until the macaroni is tender and a little sauce remains.
- 5
Remove from the heat and stir in the cheddar a handful at a time until melted. Let stand for 2–3 minutes so the sauce thickens and coats the macaroni, then serve.
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