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Recipe for homemade hamburger helper that is shown inside a skillet pan.

One Pot Homemade Hamburger Helper

Make your own homemade hamburger helper at home in just one pot! Ground beef and macaroni simmer in a richly seasoned beef broth, and it's finished off with cream and cheese. This is o much better than the boxed stuff.
Course Dinner
Cuisine American
Keyword homemade hamburger helper, one pot homemade hamburger helper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people (1 cup each)
Calories 510kcal
Author Jessica - Together as Family


  • 1 lb ground beef
  • 1 onion finely chopped
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • cups beef broth
  • 2 cups elbow noodles uncooked
  • 2 cups shredded cheddar cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup sour cream


  • In a skillet pan, with a lid, cook the ground beef, onion, salt, onion powder, garlic powder, and pepper over medium-high heat. Cook and crumble the ground beef until it's no longer pink. Drain.
  • Add the tomato paste and Worcestershire sauce into the ground beef and stir until it's combined well.
  • Add the beef broth and uncooked elbow pasta. Stir to combine and bring to a boil.
  • Once boiling, cover the pan with the lid, and reduce heat to medium-low.
    Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked to your preference.
  • Add the shredded cheese, cream, and sour cream. Stir until combined.
  • Serve immediately.
    Leftovers keep well, in a Tupperware type container, for several days. Reheat in the microwave.


Onion : Use whichever onion you prefer. I use a yellow onion but you could also use a white onion or a sweet Vidalia onion in this recipe. 
Beef Broth : I use full salt beef broth in this recipe. If you are more sensitive to salt, or you want to be able to control the salt amount, then you will want to use the 50% reduced sodium beef broth. 
Salt : I use kosher salt in this recipe. If you are using table salt then you may want to only use about 3/4 teaspoon salt with the ground beef. Table salt is finer which means more of it can fit inside the measuring spoon.
Cheese : I highly recommend that you shred the cheddar cheese from a block. The bagged shredded cheese has a powder coating on it to prevent it from clumping in the bag, but it also means it does not melt as smoothly as the cheese you shred yourself from a block. 
Make it spicy? Add some hot sauce in with the beef broth and pasta. You could use some cayenne red pepper with the other seasonings. 


Calories: 510kcal | Carbohydrates: 33g | Protein: 31g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1037mg | Potassium: 530mg | Fiber: 2g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 3mg