Homemade Hamburger Helper

With fall starting in full force, there’s something extra comforting about revisiting a classic. Hamburger Helper is one of those nostalgic dinners so many of us grew up with, but this homemade version takes it up a notch. It’s still quick, easy, and fun to make — all in one pot — but with fresh ingredients and that extra homemade touch that makes it feel special. Cheesy, hearty, and cozy, it’s the perfect dinner to warm up with on a crisp evening, and it reheats beautifully for leftovers too.

PS This is a major kid (and kid at heart) favourite. Both Jagger and Chef Erin’s son LOVED it!

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 — 35 minutes

Ingredients:

• 1 lbs Central Park Farms ground beef (or sub with our Ancestral Ground Beef for more health benefits)

• 1–2 tsp oil (as needed)

• 1 small white onion (or ½ large), finely diced

• 1 tsp garlic powder

• 1 tsp onion powder

• ¼ tsp paprika

• ¼ tsp chili powder

• ½ tsp Italian seasoning

• Salt and black pepper, to taste

• 1 ½ tbsp tomato paste

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 3 cups beef stock (plus up to ½ cup more if needed)

• 1 ½ cups milk

• 3 cups (12 oz) macaroni pasta

• 1 ½ cups grated cheddar cheese

• ¼ cup cream (optional, for extra richness)

Instructions:

1. Heat a large skillet or Dutch oven over medium heat with a bit of oil. Add ground beef and cook until browned, breaking it up with a spoon. Remove beef from the pan and set aside. Drain excess grease if needed.

2. Add the diced onion to the pan with a little more oil if necessary. Sauté until translucent, about 5 minutes.

3. Stir in garlic powder, onion powder, paprika, chili powder, Italian seasoning, salt, and pepper. Add tomato paste and cook for 1–2 minutes until it deepens in color.

4. Add butter and let it melt. Stir in flour and cook for 1 minute, stirring constantly to avoid lumps.

5. Slowly whisk in beef stock and milk until smooth. Stir in macaroni pasta and return the browned beef to the pan. Cover and cook on medium-low heat, stirring occasionally, for 12-15  minutes until the pasta is tender. If the mixture looks too thick or starts to stick, add up to ½ cup more beef stock.

6. Stir in cheddar cheese until melted and creamy. If desired, add ¼ cup cream for extra richness. Adjust seasoning with more salt and pepper to taste.