Healthy Hamburger Helper
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Skip the boxed meal and make this homemade healthy hamburger helper instead. It’s a one pot meal that’s ready in under 30 minutes for an easy weeknight dinner that the whole family will love.
I’ve shared this before, but growing up I ate a lot of packaged food and fast food. One of my all-time favorite meals to eat as a kid was Hamburger Helper.
Since having kids of my own, there are certain nostalgic recipes that I want to share with them. That said, I don’t love the idea of serving my kiddos the boxed meal I grew up eating, so I set out to make a homemade, healthy Hamburger Helper with no artificial preservatives or additives.
It took me making this recipe a few times to get the consistency and flavor just right, but once I did I was obsessed! This version is made with simple, real-food ingredients, but it still has all the creamy, savory goodness I remember loving as a kid. The best part? My kids are equally as obsessed with this recipe. Both Olivia and Tucker gobbled it up every time I made it, which was quite a few times while testing.
If you grew up eating Hamburger Helper as a kid (and even if you didn’t) I know you and your whole family are going to love this recipe!
Table of Contents
Why You’ll Love This Recipe
- One-pot – Just one pan, easy cleanup, and so satisfying.
- Kid-approved – My kids went crazy for this, and I love that it’s made with real ingredients.
- Creamy and comforting – With tender pasta, melted cheese, and savory spices, it’s comfort food at its best.
- Easily customizable – Use dairy-free milk, go for lean ground beef, or throw in some veggies to make it your own!
Ingredients Needed
- yellow onion and garlic – fresh onion and garlic add a delicious savory depth that’s so much better than anything from a box.
- ground beef – I like to use 85% lean, but you can go leaner if you prefer. Ground turkey works too!
- paprika, oregano and chili powder – these spices give the dish a warm, comforting flavor that’s a little smoky, a little savory.
- tomato paste – adds a rich, tomato flavor that thickens the sauce.
- low-sodium beef or chicken broth – the broth is key for cooking the pasta and building flavor. Go for low-sodium to keep it lighter.
- milk – I use whole milk for creaminess, but feel free to use dairy-free milk if you’d like!
- macaroni noodles or small shells – classic choices that cook right in the sauce and soak up all that flavor.
- mild cheddar cheese – shredded cheese melts beautifully and gives the dish that creamy, comforting texture.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Ground beef: Want to lighten it up? Swap in ground turkey or chicken! And if you’re going meatless, crumbled tofu or your favorite plant-based ground “meat” will keep the texture spot-on.
- Milk: To make it dairy-free, use almond, cashew, or oat milk for that same creamy vibe. The dish still turns out rich and comforting!
- Cheddar cheese: Go dairy-free with your favorite plant-based cheese, or try nutritional yeast for a “cheesy” flavor without the dairy. You won’t miss a thing!
- Broth: Low-sodium beef or chicken broth adds depth, but if you’re aiming for a vegetarian version, vegetable broth works like a charm.
- Spice it up: Sprinkle on some red pepper flakes or drizzle with sriracha or your favorite hot sauce for a spicy kick.
How to Make Healthy Hamburger Helper
Step 1: Add oil to a large, deep skillet or Dutch oven. Once oil is hot, add onion and garlic. Saute for 3-4 minutes until fragrant.
Step 2: Add ground beef and season with salt and pepper. Cook 7-8 minutes until your meat is cooked through. Drain fat, if needed.
Step 3: Add spices, tomato paste, broth and milk to the pot.
Step 4: Stir in the dry pasta. Bring to a gentle boil over medium heat.
Step 5: Cook the pasta for about 8-12 minutes, or until pasta is al dente and most of the liquid has been absorbed.
Step 6: Remove from heat and stir in cheese. Let sit for 1-2 more minutes until cheese has melted and then toss.
Brittany’s Tip
Go for fresh cheese! Trust me, freshly shredded cheese is worth the extra minute! Pre-shredded cheese can have additives that keep it from melting smoothly, but if you grab a block and grate it yourself, you’ll get that gooey, creamy texture that takes this dish to the next level. Plus, the flavor is unbeatable!
How to Serve
I love serving this Healthy Hamburger Helper straight from the pot, with a sprinkle of fresh parsley and chives, it’s classic comfort food at its best! But a few extras never hurt. Here are some fun options to make this meal even better:
- Veggie side – Add a pop of green with sautéed green beans, balsamic roasted brussels sprouts, or roasted broccoli. Their crisp flavor balances out the creamy pasta perfectly.
- Salad – A fresh salad is a great match! Try my kale caesar salad or this arugula salad to add freshness and color.
- Bread – Pair with homemade sourdough bread to soak up every last bit of that creamy sauce.
Storing & Reheating Leftovers
Refrigerator: Got leftovers? Just pop them in an airtight container in the fridge where they’ll stay good for 3-4 days. When you’re ready to reheat, add a splash of milk or broth to bring back that creamy goodness.
Freezer: This dish freezes well! Let it cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat on the stovetop with a bit of milk or broth.
Frequently Asked Questions
Totally! This dish is great to make in advance. Just store it in the fridge and reheat when ready to serve, adding a bit of milk or broth to get it back to that perfect, creamy consistency.
Of course! Feel free to use small shells, rotini, or even penne. Just check the pasta a bit early to make sure it’s cooked al dente.
If it’s too thick, add a splash of milk or broth. If it’s too thin, let it cook for a couple of extra minutes to thicken up. A little tweak here and there, and you’re all set!
More Pasta Recipes
- Healthy Mac and Cheese
- One Pot Pasta
- Creamy Pumpkin Pasta
- Spaghetti Squash Baked Feta Pasta
- Roasted Butternut Squash Pasta with Tahini Sauce
- Turkey Bolognese
- Healthy Lasagna
Be sure to check out the full collection of dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Hamburger Helper
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb lean ground beef, I used 85%/15%, but you could go leaner, if desired
- ½ teaspoon ground black pepper
- ½ teaspoon fine sea salt, plus more to taste
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 2 heaping Tablespoons tomato paste
- 2 cups beef or chicken broth
- 2 cups whole milk or dairy-free milk
- 8 oz dry uncooked macaroni noodles or small shells
- 2 cups shredded mild cheddar cheese
- fresh parsley, for serving
Instructions
- Add oil to a large, deep skillet or Dutch oven. Once oil is hot, add onion and garlic. Saute for 3-4 minutes until fragrant.
- Add ground beef and season with salt and pepper. Cook 7-8 minutes until your meat is cooked through. Drain fat, if needed.
- Add spices, tomato paste, broth and milk. Stir in dry pasta.
- Bring to a gentle boil over medium heat. Cook about 8-12 minutes, until pasta is al dente and most of the liquid is absorbed, stirring often.
- Remove from heat and stir in cheese. Let sit for 1-2 more minutes until cheese has melted and then toss to combine.
- Serve immediately with fresh parsley, if desired.
Notes
- Storage: You can store leftovers in the fridge or freezer. Place them in an airtight container—keep in the fridge for 3-4 days, or freezer for up to 3 months. When reheating, add a splash of milk or broth to bring back the creamy texture.
- Substitutions: Lighten it up with ground turkey or chicken, or go meatless with crumbled tofu or plant-based ground “meat.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Really yummy! I used 93% lean ground turkey (drained after browning), a 14.5oz can of fat free chicken broth, and 2 cups of Fairlife whole milk and didn’t have issues with too much liquid. I used a kitchen scale to measure out 8 oz of dry pasta. The only issue I had was that the sauce turned out kind of grainy–not sure if that had to do with me using pre-shredded cheese (anti-caking agents) or if it was the type of milk (lactose-free). Next time I make this I’ll take the time to shred the cheese myself and see if that fixes it.
So glad you enjoyed it and love all your swaps! You’re actually spot on with your instinct about the pre-shredded cheese. The anti-caking agents in bagged shredded cheese are almost always the culprit when a sauce turns out grainy, as they prevent the cheese from melting as smoothly. Freshly shredded cheese should fix it completely! The Fairlife milk wouldn’t be the issue since it melts just as well as regular milk. Let me know how it turns out next time!
I make this recipe almost once a week for my family of 5 and it’s cheesy, comforting deliciousness that we all enjoy! Thanks for the recipe!
So glad this is on repeat for your family, Ginny! That makes me so happy to hear. Thanks for making the recipe and for coming back to leave a review. It means the world to me!
There must be a typo in this recipe. DO NOT ADD TWO CUPS OF MILK AND BROTH. IT WILL BE SOUP. IM SAD BECAUSE I WASTED GROCERIES ON THIS HOPING IT WOULD BE GREAT. AND NOW I HAVE TO GO CHILIS. THANKS
Oh no, I’m so sorry this didn’t turn out as expected! I’ve tested this recipe multiple times and the liquid amounts should work, but I’m wondering if something may have been off with the measurements, type of pasta used, or cook time. I’d love to help troubleshoot if you want to give it another try.
super good!! i used ground turkey 93 7 due to dietary needs but it came out amazing!
So glad you enjoyed this recipe, Jayden! Thanks for coming back to leave a review, I really appreciate it!
I love the idea of this recipe…but why do we have to use ounces to measure pasta? Please use grams or cups. I’ve made this twice now..and it comes out so liquidy…not enough pasta I guess???
Pasta boxes are typically sold in 1lb (16oz) boxes, so 8oz is half a box. Cup measurements are going to be off depending on the type of pasta used, so I find ounces to be the best way to measure. What type of pasta have you used for this recipe? And have you changed anything about the recipe by chance? I’ve made this many times and it never comes out liquidy for me. Happy to help you troubleshoot.
I’ve made this twice now and I love the flavor! Prefacing this question by saying I’m not an experienced chef, but can follow a recipe 😀.
The liquid doesn’t absorb enough before the noodles cook and get mushy (used low-carb and regular). If I were to cook the noodles separately, would the sauce thicken enough as written with just the meat mixture?
I’m wondering if it’s the type of noodles you’re using. Maybe they’re cooking faster than regular pasta? What brand did you use for low-carb pasta? I wouldn’t cook the pasta separately because you’ll end up with way too much liquid because the pasta is supposed to soak up most of the liquid while cooking.
I made this and added carrot chips for some extra veggies! Delicious!! My husband said I’ve outdone myself and even though he normally doesn’t eat leftovers, he said he couldn’t wait to eat this for lunch tomorrow too.