Homemade Cheeseburger Macaroni
This homemade take on the classic Cheeseburger Macaroni (often called “Hamburger Helper”) is significantly more flavorful than the boxed version because you control the quality of the cheese and the depth of the seasoning.
Yields: 4–6 servings
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
- 1 lb ground beef (80/20 or 90/10)
- 1 ½ cups elbow macaroni, uncooked
- 2 cups beef broth (low sodium preferred)
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded (freshly grated melts best)
- 1 small onion, finely diced
- Seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and black pepper
- 1 tbsp cornstarch (optional, for a thicker sauce)
- Side: 1 can sweet corn, drained and warmed with a pat of butter
Preparation Method
1
Brown the Beef
5–7 minutes
In a large skillet or Dutch oven, brown the ground beef with the diced onion over medium-high heat. Drain the excess grease once the meat is no longer pink.
2
Season and Deglaze
2 minutes
Stir in the garlic powder, onion powder, paprika, salt, and pepper. Add the uncooked macaroni and stir for a minute to lightly “toast” the pasta, which helps it hold its shape.
3
Simmer the Pasta
10–12 minutes
Pour in the beef broth and milk. Bring to a boil, then reduce heat to low and cover. Simmer until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
4
The Cheese Finish
Final 2 minutes
Remove from heat. Stir in the shredded cheddar cheese until completely melted and creamy. If the sauce is too thick, add a splash of warm milk. Serve immediately with a side of buttery corn.
The Secret to the Sauce: If you want that signature “boxed” neon glow and extra-smooth melt, swap half of the sharp cheddar for American cheese or a small amount of processed cheese (like Velveeta).
