One Pot Cheeseburger Helper Recipe

One Pot Homemade Cheeseburger Macaroni Hamburger Helper

4.91 from 11 votes

One Pot Cheeseburger Helper Recipe

This One Pot Cheeseburger Helper is a creamy, cheesy 30-minute dinner made with ground beef, pasta, real cheddar, and a rich homemade sauce.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Keyword: Cheeseburger Helper Recipe, ground beef, one pan meal

Servings:

Calories: 490kcal

Author: Sharon Farnell

Equipment

large deep saute pan or cast iron skillet

Ingredients

2 tablespoon butter
1 small onion, diced
1 lb lean ground beef
1 tablespoon tomato paste
2 teaspoon smoked paprika
1 ½ teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon seasoned salt or table salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 tablespoon all-purpose flour
2 cups beef broth
1 ½ cups milk (use what you drink) (do not use skim milk)
2 cups (or ½ lb) dry cavatappi pasta or macaroni noodles
2 cups (or 1 8 oz block) grated yellow sharp cheddar cheese

Instructions

In a large deep sauté pan or cast iron skillet, melt butter over medium heat.
2. Add diced onion and cook, stirring occasionally, until translucent, 5 minutes.
3. Add ground beef and cook, breaking up as you go until browned, 4-5 minutes.
4. Add tomato paste, stir well into meat mixture, and cook, stirring occasionally for 2-3 minutes until slightly deepened in color.
5. Add smoked paprika, garlic powder, onion powder, salt, sugar, pepper, and flour and stir until well combined. Cook 1 minute.
6. Slowly whisk in beef broth, then add milk and stir well.
7. Add pasta, bring heat to high, and bring to a boil.
8. Once boiling - Reduce heat to medium-low and simmer until pasta is cooked through, stirring occasionally so it doesn’t stick for 10-12 minutes.
9. Remove from heat and stir in the cheese.

Notes

Adding the cheddar: Remove the pan from heat before stirring in the cheddar to prevent the cheese from separating or becoming grainy.

Pasta cooking time. If the pasta is still too firm and the sauce has reduced too much, add a splash of milk or broth and continue cooking over low heat until al dente.

Storage & Reheating:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

I don’t recommend freezing, since the cheese sauce can separate and the pasta may become mushy after thawing.

Reheat gently on the stovetop over low heat with 1–2 tablespoons of milk or beef broth per serving, adding more as needed until creamy again.

Nutrition