Homemade Hamburger Helper (Print Version)
# Ingredients:
→ Proteins
01 -
1 lb ground beef
→ Aromatics
02 -
2 cloves garlic, minced
03 -
1/2 cup onion, diced
04 -
1/2 cup bell pepper, diced
→ Liquids
05 -
2 cups beef broth
06 -
1 (8 oz) can tomato sauce
07 -
1/2 cup heavy cream
→ Dry Ingredients
08 -
2 tbsp all-purpose flour
09 -
1 tsp oregano
10 -
1/2 tsp basil
11 -
1 tsp garlic powder
12 -
1 tsp onion powder
13 -
1 tsp salt
14 -
1/4 tsp pepper
15 -
8 oz pasta of choice (farfalle recommended)
→ Cheese
16 -
1.5 cups shredded cheddar cheese
17 -
4 oz Velveeta cheese, cubed
# Instructions:
01 -
In a large skillet with a lid, cook the ground beef over medium-high heat until browned. Remove the beef from the pan and set aside, reserving 2 tablespoons of grease in the skillet.
02 -
Add the diced onion and bell pepper to the skillet and cook for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 -
Sprinkle the flour over the vegetables and stir continuously for about 1 minute to create a roux.
04 -
Gradually add the beef broth to the skillet, stirring constantly, and bring the mixture to a boil.
05 -
Pour in the tomato sauce, and add the oregano, basil, garlic powder, onion powder, salt, and pepper. Stir to combine.
06 -
Add the pasta to the skillet, ensuring it's submerged in the liquid. Cover with the lid and cook for about 12-15 minutes, or until the pasta is cooked to your liking. Stir occasionally, adding more beef broth if necessary.
07 -
Once the pasta is cooked, stir in the heavy cream, shredded cheddar cheese, and cubed Velveeta. Continue stirring until the cheeses are melted and the sauce is creamy.
08 -
Return the cooked ground beef to the skillet and mix well. Cook for an additional 2 minutes to heat through.
09 -
Serve hot as a complete one-skillet meal.
# Notes:
01 -
This homemade version of a classic comfort food eliminates preservatives while maintaining the creamy, savory flavor profile of the boxed version.
02 -
The dish can be refrigerated for up to 3 days. When reheating, add a splash of milk to refresh the creamy texture.