Hey Friend, Let’s Talk Homemade Hamburger Helper!
So, there I was last Tuesday, standing in my kitchen with a packet of beef and a craving for comfort food, and I thought, “Why not make my own Hamburger Helper?” You know those moments when you just want something that’s filling and brings back a bit of nostalgia? Yeah, that was me. I mean, I didn’t exactly have a culinary epiphany, but sometimes cooking is more about love and less about perfection, right?
Why You’ll Love This
I whip this up when I need a quick dinner that keeps everyone happy (read: stops the kids from asking for snacks every 10 minutes). My family goes bonkers for it because it’s creamy, cheesy, and honestly, who can say no to carbs and cheese? Plus, it’s surprisingly quick—even if my kitchen sometimes looks like a tornado hit it afterward. I used to stress over how it clumps together, but I’ve found a couple of tricks for that!
What You’ll Need (Ingredients)
- 500g ground beef (or turkey, if I’m feeling “healthy”)
- 1 onion, chopped (my mom swears by the red onion, but I just use whatever’s around)
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (400g; though if I’m out, I just use fresh tomatoes)
- 2 cups beef broth (or water with a bouillon cube – no judgment)
- 1 cup of elbow macaroni (sometimes I mix in a handful of penne too)
- 1 cup shredded cheddar cheese (because, cheese!)
- Salt and pepper to taste
How to Make It
- Brown the beef in a large skillet over medium heat. This is where I sneak a taste because who’s watching?
- Add the chopped onion and minced garlic. Cook until the onion is translucent, or until you can’t wait any longer.
- Pour in the diced tomatoes and beef broth. Bring it all to a simmer. It might look a little watery now, but trust me, it thickens.
- Add the macaroni and stir to combine. Let it cook for about 10-12 minutes, stirring occasionally (I usually forget once and it’s okay).
- Once the pasta is tender, stir in the cheddar cheese until it’s all melted and gooey. This is my favorite part.
- Season with salt and pepper. Taste a bit—okay, maybe more than a bit.
Notes: Things I’ve Discovered
Don’t be afraid to play around with the cheese; sometimes I throw in a bit of mozzarella or even Parmesan if it needs a kick. Also, if you find it a bit too thick, just splash a bit more broth in there.
Variations: Experiments in the Kitchen
Once, I tried adding broccoli—didn’t go over too well with the kids, but hey, you might have better luck. I’ve also tossed in some bell peppers for extra crunch, and it was a hit.
Tools and Workarounds
A large skillet is your best friend here. But if you don’t have one, just use the biggest pot you’ve got. It’s not rocket science, just home cooking.
Storing the Leftovers
If by some miracle you have leftovers, store them in an airtight container in the fridge. They’ll last a few days, though honestly, in my house, it never lasts more than a day!
How We Love to Serve It
We usually serve this with a side of garlic bread (because carbs on carbs is a thing), and sometimes a simple salad if I feel like we need some greens.
Pro Tips: Lessons Learned the Hard Way
I’ve rushed the simmering step before, and it wasn’t pretty. Patience is key. Also, don’t skimp on the cheese. I once did, and my family noticed; they’re sharp like that.
FAQs
Can I make this vegetarian? Sure, just swap the beef for your favorite plant-based alternative. It actually turns out quite nice.
What if I don’t have ground beef? No worries, use ground turkey or chicken. Or, get creative—cooking’s all about experimenting!
Is it okay to use pre-shredded cheese? Absolutely. I do it when I’m in a hurry. Just make sure it’s the good stuff, not the kind that’s more plastic than cheese.
For more cooking adventures, check out Bon Appétit for inspiration or Serious Eats for some fun food experiments.