Homemade Cheeseburger Hamburger Helper
This homemade cheeseburger hamburger helper skillet is built from scratch in one pan, seasoned ground beef, elbow macaroni, and a creamy sharp cheddar sauce, ready in about 30 minutes. The secret is a short stack of condiments that actually delivers the cheeseburger flavor.
Servings: 6 servings
Calories: 658kcal
Ingredients
- 1 pound ground beef 80/20
- 12 ounces dry elbow macaroni ¾ of a 1 pound box
- 1 medium yellow onion grated on the large holes of a box grater
- 3–4 cloves garlic minced
- 2 tablespoons salted butter
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Maggi seasoning plus more to taste
- 1 teaspoon smoked paprika
- ½ tsp black pepper
- 3½ cups beef broth
- ½ cup whole milk
- 4 ounce cream cheese softened, cut into chunks
- 1 ½ cups sharp cheddar shredded off the block
- salt to taste
Instructions
- Brown the ground beef in a large sauté pan over medium-high heat, breaking it up until fully cooked. Drain the excess fat.
- Add the butter, then stir in the grated onion. Cook for 2 to 3 minutes until softened.
- Add the garlic and cook for 1 minute.
- Pour in the beef broth.
- Add the ketchup, mustard, Worcestershire sauce, Maggi seasoning, smoked paprika, and black pepper. Stir to combine.
- Add the dry macaroni and bring to a simmer. Cover and cook, stirring occasionally, until the noodles are tender and most of the liquid is absorbed, about 8 minutes.
- Turn the heat to low. Stir in the milk, then add the cream cheese in chunks and stir until fully melted and smooth.
- Add the shredded cheddar and stir until melted and creamy.
- Taste and season with salt and pepper.
- Serve hot.
Notes
Recipe Card Tips:
- Grate, don't dice the onion. It takes 60 seconds and the onion fully disappears into the sauce. Diced onion stays in pieces and the texture reads differently.
- Keep the heat low when the dairy goes in. Medium or higher heat at the cream cheese stage causes the sauce to break. Low heat and steady stirring is what gets you the smooth, glossy result.
- Shred the cheese yourself. Pre-shredded cheddar has a starch coating that prevents it from melting cleanly. Two minutes at the box grater is worth it.
Nutrition
Serving: 1.5cups | Calories: 658kcal | Carbohydrates: 49g | Protein: 31g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 957mg | Potassium: 561mg | Fiber: 2g | Sugar: 5g | Vitamin A: 881IU | Vitamin C: 2mg | Calcium: 291mg | Iron: 3mg