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A wooden spoon scooping out a portion of hamburger helper.

Homemade Cheeseburger Macaroni (Hamburger Helper)

This homemade Cheeseburger Macaroni recipe is a from-scratch Hamburger Helper copycat. Creamy, cheesy, and ready in less than 35 minutes!
5 from 2 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Author: Dolly (Dash for Dinner)

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pound ground beef lean
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 ½ cups low sodium beef broth or water
  • 1 ½ cups elbow macaroni
  • ½ cup sour cream or heavy cream
  • 2 ½ cups shredded cheddar cheese

Instructions

  • Preheat a large heavy-bottomed skillet with a lid (or Dutch oven) over medium heat.
  • Add 1 tablespoon of butter to the skillet and allow it to melt.
  • Add in the onions, and cook until softened - about 5 minutes.
  • Then add the garlic to the skillet and cook just until fragrant - about 30 seconds.
  • Quickly add the ground beef to the skillet, using the bottom of a wooden spoon to crumble it.
  • Cook the ground beef until no longer pink, then drain any excess fat.
  • Add in the ketchup, dijon mustard, Worcestershire sauce, seasoned salt, and black pepper, and stir until combined.
  • Pour in the beef broth and use the bottom of a wooden spoon to scrape up any browned bits on the bottom of the skillet.
  • Increase the heat to medium-high and add in the elbow macaroni. Stir well.
  • Once the liquid begins to boil, reduce the heat to low-medium and place the lid on top of the skillet.
  • Cook for 11-13 minutes, or until the pasta is cooked to your liking.
  • Stir the pasta to loosen any stuck-on pieces on the bottom, then add in the sour cream (or heavy cream) and stir until well distributed.
  • Remove the skillet from the heat and add in the shredded cheddar cheese, stirring until it’s completely melted.
  • Serve immediately.

Notes

Cheese: For the best results use cheddar cheese that has been grated from the block. Pre-shredded cheese has anti-caking agents which tend to make your sauce grainy.
Storage: Allow the cheeseburger macaroni to cool, then add to airtight containers. Store in the fridge for up to 3 days, or freeze for up to 2 months.