Cheeseburger Mac (Homemade Hamburger Helper)
Are you still using the box? Because once you make this from scratch you are never going back. This cheeseburger mac is creamy, cheesy, packed with flavor and it comes together in one pan on a weeknight in about 30 minutes. It tastes like the childhood classic you grew up on but so much better because you made it yourself.
What makes this recipe hit the way it does is the seasoning and the technique. Cooking the pasta directly in the broth with the seasoned ground beef means every single noodle absorbs all of that flavor from the inside out. Finished with heavy cream, freshly shredded cheddar and a scoop of sour cream, this is comfort food done right.
Are yall still using the box? Drop it in the comments
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Cheeseburger Mac (Homemade Hamburger Helper)
Difficulty: Easy4 Servings
10
minutes30
minutes (Total 40 minutes)This cheeseburger mac is creamy, cheesy, packed with flavor and it comes together in one pan on a weeknight in about 30 minutes.
Ingredients
Pasta and Beef
- Rotini Pasta - 12 Oz
- Ground Beef - 1 Lb
- Onion - Half
- Garlic - 2 Cloves
- Olive Oil
Seasoning
- Salt - 1 Tsp
- Seasoned Salt - 1 Tsp
- Black Pepper - 1 Tsp
- Chili Powder - 1 Tsp
- Paprika - 1 Tsp
- Onion Powder - 1 Tsp
- Garlic Powder - 1 Tsp
- Italian Seasoning - 1 Tsp
Sauce
- Worcestershire Sauce - 1 Tbsp
- Tomato Paste - 1 Tbsp
- Chicken Broth - 24 Oz (Enough To Cover Noodles)
- Heavy Cream - 1/4 Cup
- Sour Cream - 1 Tbsp
Cheese
- Cheddar Cheese - 6 Oz (Freshly Shredded)
Garnish
- Crushed Red Pepper
Method
Prep:
Chop your onion and mince your garlic. Freshly shred your cheddar cheese and set everything aside before you turn on the heat.
Cooking:
Add the chopped onion and garlic to a medium heat stainless steel pan with a drizzle of olive oil. Cook until translucent and softened.
Add in the ground beef and cook until fully browned. Strain the grease before moving forward.
Season the beef with salt, black pepper, garlic powder, onion powder, seasoned salt, chili powder, paprika and Italian seasoning. Stir everything together and let those flavors come together in the pan.
Go in with the Worcestershire sauce and tomato paste. Stir and let it combine with the seasoned beef, scraping up any bits on the bottom of the pan.
Add in the uncooked rotini pasta and stir to combine with the beef. Pour in enough chicken broth to cover the pasta completely. Turn the heat up to high and bring everything to a boil.
Once boiling, cover the pan and reduce the heat to low. Let it simmer for 15 to 20 minutes until the pasta is cooked through and has absorbed most of the broth.
Remove the lid and go in with the heavy cream. Stir and bring back to a gentle simmer.
Add in the freshly shredded cheddar cheese and stir until it melts completely into the pasta. Finish with a scoop of sour cream and stir it in. Garnish with crushed red pepper and serve hot.
TIPS AND TRICKS:
-Always use freshly shredded cheddar cheese. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly. Freshly shredded melts into the pasta beautifully and gives you that creamy consistent texture throughout.
-Straining the grease after browning the beef is important. Leaving it in will make the dish greasy and throw off the flavor balance. Drain it and season on a clean base for the best result.
-Cooking the pasta directly in the broth with the beef is what makes this recipe special. The noodles absorb all of that seasoned broth and the result is pasta that is full of flavor from the inside out, not just coated on the outside.
-Keep an eye on the broth level while the pasta simmers. If it looks like it is drying out too fast before the pasta is done, add a splash more broth and keep it going. Every stove is a little different.
-Do not skip the sour cream at the end. That small amount adds a subtle tanginess that rounds out the cheesy richness perfectly and takes the whole dish to another level.
WHAT TO SERVE WITH THIS:
-Garlic bread on the side is a natural pairing and great for scooping up any of that cheesy sauce left in the pan.
-A simple green salad with a light dressing balances out the richness of the mac and rounds out the whole meal nicely.
-Steamed or roasted broccoli on the side makes this feel like a more complete plate and the kids will never complain about eating their vegetables when this is what they are eating it with.
FREQUENTLY ASKED QUESTIONS:
Can I use a different type of pasta?
Rotini is great for this recipe because all of those little spirals hold onto the sauce really well. Elbow macaroni, penne or shells all work great too. Just keep in mind that cooking times may vary slightly depending on the shape so check the pasta a few minutes before the recommended simmer time.
Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey works really well as a lighter substitute and takes on the seasoning just as well as beef. The flavor will be a little lighter overall but it is still a really solid dish. Just make sure you still drain any excess liquid after browning since turkey can release quite a bit of moisture.
What if the pasta absorbs too much broth before it is done?
Just add a splash more broth or water and keep simmering with the lid on. Different pasta brands and stove temperatures can affect how fast the liquid absorbs so do not panic if it looks a little dry. A little extra liquid and a few more minutes will sort it out.
Can I make this ahead of time?
You can make it ahead and it reheats really well. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to loosen it back up and stir over low heat until it is creamy again. The pasta will absorb more liquid as it sits so the extra splash is important.
Can I add vegetables to this recipe?
Yes and it is a great way to sneak some in. Diced bell peppers, corn, or peas all work well in this dish. Add them in when you go in with the ground beef so they have time to soften and cook through before the pasta goes in.
