If you want to freeze it, store it in an aluminum pan tightly covered with plastic wrap. Store your leftover beef pasta in a covered container in the fridge for up to 3 days. So we often serve this recipe with a side salad or some steamed or roasted broccoli! However, if you are like me, I like to have a little something green with every meal. This cheesy homemade hamburger helper is really a one pot dish! You don’t have to serve anything on the side if you don’t want to, it’s filling enough on it’s own!
Garnish: Throw some parsley, pickles (it is cheeseburger pasta after all!) or roasted red pepper flakes on your pasta as a garnish.Sometimes you just need a pinch more salt to make a dish like this shine! Season to Taste: You can add your favorite seasonings to this recipe or tweak the ones listed if you’d like! If it feels like it’s missing something, make sure it’s got enough salt.Use Freshly Shredded Cheddar: There are a lot of high quality shredded cheeses out there, but for the best flavor I always recommend shredding it fresh yourself.This is helpful if you’re using a larger noodle like penne. If you need more liquid for your pasta, add a little water or beef broth. Adjust Amount of Broth Used: This dish should be rich and creamy.Season to taste with salt and pepper and serve immediately. Add the ground beef back in and cook for 5 minutes. Cover with the lid and sauté for 15 minutes or until pasta is cooked, stirring occasionally.Īdd Cream & Cheese: Add in the cream and cheese and stir until all the cheese is melted. Slowly stir in the beef broth and bring the mixture to a boil.Ĭook Pasta: Add the tomato sauce, Italian seasoning and pasta, stirring to combine. Add the garlic for the last 30 seconds.Īdd Flour & Broth: Add the flour and stir to cook for about 1 minute. Sauté Onion & Garlic: Cook the onion until soft, about 5 minutes. Remove cooked ground beef from the pan and set aside, reserving 2 tablespoons of grease in the pan. How to Make Homemade Hamburger HelperĬook Beef: In a large sauté pan with a lid, brown the ground beef over medium high heat.
I like to use the shells because they’re good at absorbing the creamy tomato sauce.
You could even make this hamburger helper with penne if you really wanted to. If you don’t have either or those, any small noodle will do. Shells or elbow pasta work best for this recipe.
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