Ingredients (~8 servings)
- 1 Tbsp butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 1/2 lbs ground beef (lean)
- 1 1/2 Tbsp ketchup
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp seasoned salt
- 3/4 tsp black pepper
- ~4 cups low sodium beef broth
- 2 1/4 cups elbow macaroni
- 3/4 cup sour cream
- ~4 cups shredded cheddar cheese
Brown the Aromatics and Beef
Preheat a large heavy-bottomed skillet with a lid or Dutch oven over medium heat.
Add the butter and let it melt completely. Toss in the onions and cook until they’re softened – this takes ~5 minutes.
Add the garlic and cook just until fragrant, ~30 seconds. Don’t let it burn.
Quickly add the ground beef, using a wooden spoon to break it up as it cooks. Cook until no longer pink, then drain any excess fat if there’s more than a tablespoon or so in the pan.
Season and Add the Liquid
Stir in the ketchup, Dijon mustard, Worcestershire sauce, seasoned salt, and black pepper until everything’s well combined.
Pour in the beef broth and scrape up any browned bits on the bottom with your wooden spoon – this adds flavor.
Cook the Pasta
Increase the heat to medium-high and add the elbow macaroni. Stir well to distribute everything.
Once the liquid starts boiling, reduce heat to low-medium and cover with the lid.
Cook for ~11-13 minutes, or until the pasta is done to your liking. Stir occasionally to prevent sticking.
Finish with Cream and Cheese
Stir the pasta to loosen any pieces that might be stuck to the bottom.
Add the sour cream and stir until it’s distributed throughout.
Pull the skillet off the heat and add the shredded cheddar cheese, stirring until it’s completely melted and creamy.
The residual heat will melt the cheese perfectly without making it grainy. Serve immediately while it’s hot.
Homemade Hamburger Helper
Ingredients
Ingredients (~8 servings)
- 1 Tbsp butter
- 1 large onion chopped
- 3 cloves garlic minced
- 1 1/2 lbs ground beef lean
- 1 1/2 Tbsp ketchup
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp seasoned salt
- 3/4 tsp black pepper
- ~4 cups low sodium beef broth
- 2 1/4 cups elbow macaroni
- 3/4 cup sour cream
- ~4 cups shredded cheddar cheese
Instructions
- Melt butter in large skillet or Dutch oven over medium heat.
- Add onion and cook 5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add ground beef, break up with spoon, and cook until no longer pink, then drain excess fat.
- Stir in ketchup, Dijon mustard, Worcestershire sauce, seasoned salt, and black pepper.
- Pour in beef broth and scrape up browned bits from bottom of pan.
- Increase heat to medium-high and add elbow macaroni, stirring well.
- Bring to a boil, reduce heat to low-medium, and cover.
- Cook 11-13 minutes until pasta is tender, stirring occasionally.
- Stir in sour cream until distributed throughout.
- Remove from heat and add shredded cheddar cheese, stirring until melted and creamy.
- Serve immediately.
