Homemade Hamburger Helper Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
450 g lean ground beef
02 -
1 large yellow onion, diced
03 -
1 garlic clove, minced
04 -
2 tablespoons all-purpose flour
05 -
480 ml low-sodium beef broth
06 -
225 ml tomato sauce
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon seasoned salt
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon garlic powder
11 -
225 g small pasta shells or elbow pasta
12 -
120 ml heavy cream
13 -
200 g shredded cheddar cheese
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat a large sauté pan with a lid over medium-high heat. Add ground beef and cook until evenly browned, breaking up any lumps. Remove cooked beef and set aside, reserving 2 tablespoons of rendered fat in the pan.
02 -
Reduce heat to medium and add diced onion to the reserved fat. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Sprinkle flour over the onions and garlic, stirring constantly, and cook for 1 minute to remove the raw flour taste.
04 -
Gradually pour in beef broth while stirring to prevent lumps. Bring mixture to a gentle boil. Stir in tomato sauce, Italian seasoning, seasoned salt, smoked paprika, and garlic powder.
05 -
Add pasta to the pan and stir to combine. Bring back to a simmer, cover with a lid, and cook for 12 to 15 minutes, stirring occasionally, until pasta is al dente. If liquid is absorbed before pasta is cooked, add 60–120 ml additional beef broth as needed.
06 -
Pour in heavy cream and add shredded cheddar cheese. Stir gently until cheese is fully melted and sauce is smooth.
07 -
Return browned beef to the pan and cook for 2 to 3 minutes to ensure it is heated through. Adjust seasoning with salt and black pepper to taste. Serve immediately.
# Notes:
01 -
For a smoother sauce, shred your own cheese rather than using pre-grated varieties, which can contain anti-caking agents.
02 -
Monitor the liquid level while the pasta cooks and supplement with more broth if necessary to prevent sticking.