Homemade Hamburger Helper
Directions
- 1Heat olive oil in a large high-sided skillet over medium-high heat. Add the ground beef, garlic and onion. Season with salt and pepper and cook, breaking up the beef, until browned and the onion is soft.
- 2Stir in the smoked paprika, chili powder, garlic powder, onion powder and oregano. Cook for 1 minute.
- 3Stir in the uncooked pasta, beef broth, milk, Worcestershire sauce, mustard, ketchup and optional pickle brine.
- 4Bring to a gentle boil, then reduce the heat to medium. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- 5Remove from the heat and stir in the cheddar until melted and creamy.
- 6Taste and adjust with additional salt, pepper or pickle brine. Top as desired and serve hot.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 2 clove garlic, minced
- kosher salt (optional)
- black pepper (optional)
- 1 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 2 cup short-cut pasta
- 2 cup low-sodium beef broth
- 1 3/4 cup milk
- 1 tbsp worcestershire sauce
- 2 tsp yellow mustard
- 1 tbsp ketchup
- 1-3 tsp pickle brine (optional)
- 1 1/2-2 cup sharp cheddar cheese, shredded
- fresh parsley (optional)
- green onions (optional)
- crispy shallots (optional)
Equipment
high-sided skillet
Tips
- Shred your own cheddar and stir it in after taking the pan off the heat for a smoother sauce.
- Use macaroni, shells, or cavatappi pasta.
- If the sauce gets too thick before the pasta is done, add a splash of beef broth or milk.
- If you don't have pickle brine, you can leave it out.
- Freshly shredded cheese melts better than pre-shredded.
