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.
Did you ever try it again trouble shooting? I just made it for the first time and it was delicious!!! I’m not sure why my brain read it wrong but for the first 7-8min I was constantly stirring everything, and then during the last 3 min I gave it a stir maybe every 30sec-40sec and it thickened right up MUCH faster. Next time I will start stirring ‘less’ sooner rather than later. So mine did of course start soupy but after about 10min it was barely any liquid like it was supposed to be and the pasta was cooked perfectly so I took it off the heat and added the cheese and it was phenomenal! Hope this helps incase you over stirred like me!💕🌺
This is so helpful, Aubrey! I think you’re exactly right that over stirring can slow down the thickening process a bit. So glad it ended up turning out for you and that you loved it. Thanks for sharing your tips and for coming back to leave a review. It means the world to me!
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.
Delicious and super easy! Definitely a staple in our home now.
Woo!! That makes me happy to hear, Savannah. Thanks for coming back to leave a review. I really appreciate it.
The flavor on this dish was amazing! It felt pretty oily when you combine all the cheese and meat. Really moist! Tastes really good with some hot sauce added for extra kick.
So glad you enjoyed this recipe, Emily! Thanks for coming back to leave a review. I really appreciate it!
Very easy to make. I used a 12oz box of gluten free pasta, beef bone broth, almond Malk, ancestral beef with heart and liver, andddd violife “cheese” since I don’t do dairy. Everything soaked up great and became thick. I’d probably season a bit more but nothing some salt and pepper can’t fix when serving it up next time.
So glad this recipe worked out for you, Paige! Those swaps sound great. Thanks so much for making it and for coming back to leave a review.
Meh. I too loved hamburger helper growing up and had high hopes for this. I doubled spices and it still had no flavor. I used whole milk and stuck to the recipe.
Thanks for giving it a try and for the honest feedback. I’m sorry it didn’t hit the mark for you. Flavor can definitely depend on things like the brand of broth, seasoning freshness, or salt level, but I appreciate you sharing your experience.
The recipe is quite easy but I felt like the milk didn’t absorb correctly. The milk made the texture gritty. Also, I had to add a ton of extra salt and seasonings, felt like it didn’t have much depth of flavor!
I am sorry the texture felt gritty for you and I would love to know what milk you used and if the cheese was pre shredded since those can sometimes keep the sauce from melting smoothly. Thanks for taking the time to leave your thoughts.
Love love this recipe but both times I have had to add corn starch. Liquid doesn’t come close to absorbing. Please advise. I used almond milk.
So glad you have been enjoying this recipe, Amanda! Different dairy free milks can behave a little differently on the stove, so the cornstarch you added makes sense and giving it a bit more simmer time usually helps too. I appreciate you sharing this because I will add a note for others.
This turned out perfect. My family loved it.
Woo!! That makes me happy to hear, Becky. So glad it was a hit with the whole family. Thanks for coming back to leave a review. I really appreciate it.
Very simple to make and it was delicious! Big hit with the family
So glad you and your family enjoyed this recipe, Sarita! Thanks for the review! 🙂
Supper yummy recipe! 🙂
So glad this one was a hit for you, Nikki! Thanks for coming back to leave a review. I really appreciate it!
i tried this recipe twice and the liquid does not absorb. it’s so runny
Hi Nicole! Oh no, sorry that happened. Just to double-check — did you use 8 ounces (by weight) of dry pasta? That’s about 2 cups depending on the shape, and using less could definitely make it turn out runny. It might also help to let it simmer uncovered for a few extra minutes so the sauce thickens up. Did you change anything else in the recipe?
This looks and sounds amazing!!! Question… when we season the beef with salt & pepper, is that the salt & pepper ingredients listed or do we season on our own and add those ingredients with the rest of the spices? I hope that makes sense!
Sorry for the confusion! You season the beef with the salt and pepper listed in the ingredient list. 🙂
I have an abundance of zucchini from my garden so I grated that up and added to the recipe when the meat was almost browned. Easy way to sneak more veggies! I followed everything else exactly and it was so delish and so quick!
Oh I love that idea!! What a great way to use up the zucchini from your garden and to sneak in some added veggies. Thanks for sharing!
This was so easy to make and GOOD!! I love that it didn’t taste like preservatives!
Yay! I’m so glad you loved this one, Jackie. Thanks so much for making the recipe and for coming back to leave a review, I really appreciate it!
This was SO good and a hit with my whole fam! Your protein baked oatmeal recipe is a favorite in my bfast rotation so I was excited to try another one of your recipes and this did not disappoint! I’ve found another dinner staple recipe for sure with this one!!
Woo!! That makes me so happy to hear, Jordan. Love that the protein baked oatmeal is already a favorite for you, and now this one’s a family win too. Thanks so much for making the recipes and leaving a review!
This is delicious. I had never heard of hamburger helper before but it looked delicious. I used venison mince (hubby is a hunter so we have a freezer of venison) and I added a little pesto that we had left in the fridge. I found a high protein pasta that I used in it. We all loved it. Will definitely make again!
Yay! So glad this recipe was a hit. I bet it was delicious with the addition of pesto. Thanks for giving this recipe a try and for coming back to leave a review. I so appreciate it!
Not sure if you meant to say a whole box of pasta because 1 cup of noodles was not enough to absorb all the liquid. Would use more noodles or less liquid
Hey Christina – So 8 oz refers to weight, not volume, so it’s actually about 2 cups of dry pasta, depending on the shape. I know it can be a little confusing since we often measure things in cups! I’ll make a note in the recipe to help clarify that. So glad you gave it a try, and I really appreciate you pointing this out.
so yum! a healthier version of a nostalgic meal, i used ground turkey instead but it was still so delicious! will make again 🙂
Yay! So glad you loved this recipe, Jazmyne. Thanks for making it and for coming back to leave a review. I really appreciate it!
I had never had Hamburger Helper growing up. In fact, the thought and sight of it was always gross to me. For some reason recently while perusing Pinterest it just looked so good. I decided to give this one a try and wow, so happy I did! This will become a staple. I didn’t have the full amount of cheese so I added about 3-4 tbsp of nutritional yeast, swapped the pasta for Banza pasta, swapped the milk for almond milk and tripled the seasoning. Reading others review I started with double the seasoning, tasted it after melting the cheese and felt it still needed more so I added another round of spices.
Aw I love hearing this, Amanda! So glad the recipe turned out well and that it’s earned a spot in your rotation. Love that you used Banza pasta — such a great swap. Your spice tweaks sound perfect too. Thanks for making it and for taking the time to leave a review, I really appreciate it! 🙂
Easy to make and very flavourful. The family really enjoyed it, they all had second helpings.
Yay! So happy to hear it was a hit with the whole family, Suzanne. Thanks for making the recipe and coming back to leave a review. I really appreciate it!
I’ve made this recipe several times. My two toddler boys, my husband and I enjoy it. Oftentimes I sub turkey for the ground beef. Thanks for this yummy and easy recipe 🙂
Yay! That makes me so happy to hear! I’m so glad this recipe is a hit with your whole family. I appreciate you coming back to leave a review. It means the world to me. 🙂
So good! As always!
I did double the spices though.
Thank you for all of these amazing recipes!
So happy to hear that, Kristina! Love that you amped up the spices. Thanks for making the recipe and for leaving a review. I really appreciate it!
This has become weekly staple in my house. EVERYONE loves it and begs for the leftovers the next day. I am slowing moving towards gluten free pasta (right now at 1/2 and 1/2) and no one notices. Both oat milk and almond milk are perfect with it. I definitely use a little more than 8oz of pasta to soak up the liquid.
As usual – another keeper from EBF
Oh yay! I’m so glad this recipe is a hit with the whole family. Thanks for making it and for coming back to leave a review. I really appreciate it!
so delicious. I substituted chickpea pasta and waited for the liquid to boil down more before putting the pasta in and it was perfect!
So glad you loved this recipe, Allison! Thanks for making it and for coming back to leave a review. I really appreciate it!
I made a double batch and used ground chicken. I did go back and add the dry spices several more times to taste. We think it’s delicious. We will definitely make again!
So glad you loved this recipe, Missy. Thanks for making it and for coming back to leave a review. I so appreciate it!
My kids and husband loved this – easy to make & will definitely make again!
Yay! Love hearing that, Christine. It’s a favorite in our house too. Thanks for the review—I really appreciate it.
Delicious! Hubby had too servings and ate the rest the next day! Definitely a winner in this house!
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
Hi
I haven’t made the recipe yet,but I love all of your recipes I’ve made so far. I want to make this for my kids, but my one kid doesn’t like anything tomato based. Is it ok if I skip the tomato paste or will it change the taste too much?
Thanks for all the yummy ( and healthy) recipes!
I’m so glad you’re loving the recipes! I’m sure it would be fine to skip the tomato paste in this recipe. It might change the flavor slightly, but it shouldn’t be too much. Let me know if you end up trying it and how it turns out for you.
Love this recipe! I use the chickpea pasta and nondairy milk and it is delicious every time. Though, I have had to add more pasta to soak up some of the liquid – so thinking on my third round will add more meat to balance.
Interesting! Normally chickpea pasta soaks up more liquid than regular pasta, so I would think it would be less liquidy. Either way, I’m glad you enjoyed this recipe. Thanks for making it!
Is there a difference in using tomato paste vs tomato sauce?
Great question, Melly. Tomato paste is thicker and more concentrated than tomato sauce, which helps add richness without thinning the dish. You can use tomato sauce if needed, but you might want to reduce the broth slightly to maintain the right consistency. Let me know how it turns out if you try it!
You mentioned tomato sauce in Steph number three, but there is no tomato sauce in the ingredient list. Is it left out or was it not meant to be in the steps? Thank you.
Hi Kimberly – Apologies, there is no tomato sauce in the recipe. I forgot to delete that when editing the post. I just updated the recipe. Thanks for noticing that!
Hey Brit
How much sauce? Seems to be missing.
Hi! Apologies, there is no tomato sauce in the recipe. I forgot to delete that when editing the post. I just updated the recipe. Thanks for noticing that!