Let’s be honest—Hamburger Helper has always had a certain nostalgic pull. Maybe you remember it as a weeknight savior from childhood, that creamy, beefy, comforting bowl that hit the spot after school. But here’s the deal: the boxed stuff contains all sorts of ingredients that we now know are really not the best for us.
So in an effort to bring back the ultimate one-pot Hamburger Helper, we created a homemade hamburger helper version. A Chefs and moms, we’re here to tell you—it’s shockingly easy, packed with flavour, and a far cry from the powdered-sauce version you might remember.
Let’s turn this humble dish into a one-pot masterpiece. Trust us, this is comfort food done right, and easy on the wallet too!
Why Homemade Hamburger Helper Is Worth It
I get it—sometimes you just want fast and familiar. That’s the entire appeal of Hamburger Helper. But making it from scratch means:
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No preservatives or mystery ingredients
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Customizable flavour (more garlic? more cheese? go for it!)
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Real-deal taste from quality ingredients and real technique
And hey, it still comes together in one pot.
- Prep Time: 10 Minutes
- Cook Time: 20-30 minutes
- Total Time: 40 Minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 tsp each: garlic powder, onion powder, paprika
- 4–5 sprigs thyme, chopped
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 tbsp butter
- 2 tbsp flour
- 6 cups liquid (stock or water – more on this below)
- 3 cups pasta (rotini works beautifully)
Instructions
This method sticks to the spirit of the boxed version: fast, hearty, satisfying. But it uses real cooking techniques to make it taste 100x better.
- Start by heating a heavy-bottomed pot or large skillet over medium-high heat. Add the ground beef and cook until it becomes nice and brown and slightly crispy. Add in diced onion (no oil needed, the beef fat will do the work). Brown it all well, breaking up the meat as it cooks, until you get golden bits and caramelized onions—about 7–10 minutes.
- Add the garlic powder, onion powder, paprika, thyme, Worcestershire, and tomato paste. Stir it all in and cook for 2 more minutes. We’ll reiterate here how important it is to ‘bloom’ your spices before adding any liquid.
- Push the meat mixture to the side of the pan. Melt the butter in the cleared space and sprinkle in the flour. Stir it around to make a quick roux—it’ll look like a paste. This step thickens everything and gives it that classic creamy texture without using cream.
- Slowly pour in your stock or water (water was used in most test batches, but if you’ve got stock to use up, use it!), stirring constantly so the roux blends in and doesn’t clump. Bring to a simmer.
- Add your rotini and stir. Let it simmer uncovered for about 12–15 minutes, stirring occasionally so the pasta doesn’t stick. If the liquid gets too low, add a splash more. We find that the timing of the pasta can range depending on the brand you use. The pasta should be tender and the sauce glossy and thick. For once, we would actually cook it a little beyond al dente for that true nostalgic feel!
- Taste and adjust seasoning—maybe a pinch of salt or more paprika. Serve hot, optionally topped with shredded cheese, chopped parsley, or a few shakes of hot sauce.
Notes
Substitutions for Homemade hamburger helper
Want to put your own spin on this? Go for it:
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Ground meat: Try turkey, chicken, or plant-based ground.
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Pasta: Any short pasta works—elbow, shells, fusilli.
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Liquid: Use broth for more flavour and thickness.
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Thyme: Swap in dried thyme (1 tsp) or go rogue with Italian seasoning.
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Cheesy version: Stir in 1–2 cups grated cheddar at the end for extra richness.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
What to Know/Avoid in This Recipe
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Don’t skip browning the beef properly—it’s the foundation of the flavour for homemade hamburger helper
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Be patient with the roux. If you rush it, the sauce can turn grainy.
- Watch the liquid level: Add more stock if the pasta starts absorbing too quickly.
Storage Recommendations for Homemade Hamburger Helper
Leftovers? Even better the next day.
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Fridge: Store in an airtight container for up to 4 days. Reheat in a non-stick frying pan with a splash of liquid.
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Freezer: It freezes well! Let cool completely and freeze for up to 2 months. Reheat with a splash of water or stock to loosen.
FAQ
Can I make this vegetarian?
Absolutely. Use plant-based ground and veggie stock—it still turns out rich and savory.
Can I prep this ahead?
You can brown the meat and mix the seasonings in advance. But for best texture, cook the pasta fresh.
How spicy is this?
Not at all, if you use sweet paprika. For our first test batch we quickly grabbed a gorgeous tin of Hungarian paprika, but it was HOT. Like really HOT! Still delicious. But you can add chili flakes or hot sauce to taste if you like a kick.
Can I add vegetables?
Ah, sure, but this isn’t a stir-fry. If anything a chopped bell pepper or some baby spinach that would wilt in well. Add either of them with the onions.
Ground beef was on sale. What’s your other favourite one-pot meal besides Homemade hamburger Helper?
This is a true story: Kirstie never had a beef barley soup she loved until she had Jody’s. This is her family’s favourite, and for good reason! Click HERE for the full recipe for Jody’s Family Beef Barley Soup!
