Description
Cheesy homemade hamburger helper delivers comfort with classic American skillet magic. Hearty pasta, ground beef, and melted cheese create a quick, satisfying meal families will crave.
Ingredients
Scale
- 1 pound (454 g) ground beef
- 2 cups (226 g) grated cheddar cheese
- 1/2 pound (227 g) macaroni
- 1 1/2 cups (355 ml) beef broth
- 1 cup (237 ml) chicken broth
- 1/2 cup (118 ml) half-and-half
- 3 tbsps (42 g) unsalted butter
- 3 tbsps (23 g) all-purpose flour
- 1/2 of a beef bouillon cube
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp mustard powder
- 1/2 tsp parsley
- 1/8 tsp smoked paprika
- salt to taste
- black pepper to taste
Instructions
- Whisk together beef broth, chicken broth, half-and-half, Worcestershire sauce, and seasonings in a measuring cup. This creates the sauce base. Gather all remaining ingredients for preparation.
- Fill a large pot with water, salt generously, and bring to a rolling boil for macaroni cooking.
- Sprinkle ground beef with salt and pepper. Heat a skillet over medium-high, cook beef until completely browned and crumbly, approximately 8 minutes. Drain excess grease and set meat aside.
- In the same skillet, melt butter over medium heat. Incorporate flour, stirring continuously until the mixture turns golden and emits a nutty aroma, about 2 minutes.
- Gradually pour the prepared sauce mixture into the skillet, whisking constantly to prevent lumps. Crumble half a beef bouillon cube into the developing sauce.
- Raise heat briefly to trigger boiling, then reduce to a gentle simmer. Allow sauce to thicken while maintaining consistent movement.
- Cook macaroni in salted water until perfectly al dente, typically 7-9 minutes. Drain pasta immediately to prevent overcooking.
- Lower skillet temperature, slowly integrate grated cheddar cheese, stirring until completely melted and smooth. Reintroduce cooked ground beef, mixing thoroughly.
- Fold drained macaroni into the cheesy sauce, ensuring complete and even coating. The sauce will naturally thicken as pasta absorbs liquid. Serve hot directly from the skillet.
Notes
- Select high-quality ground beef with a moderate fat content like 80/20 for optimal flavor and juiciness while preventing the dish from becoming too greasy.
- Toast the flour carefully to develop a deeper, nuttier flavor profile and eliminate any raw flour taste that might affect the sauce’s overall quality.
- Grate fresh cheddar cheese instead of using pre-shredded varieties, as fresh cheese melts more smoothly and provides a richer, more authentic cheese flavor.
- Drain pasta precisely at the al dente stage to prevent mushiness and ensure the macaroni maintains a perfect texture when mixed with the creamy cheese sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 110 mg