Homemade Hamburger Helper
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup neutral oil, such as canola or vegetable
- 1large yellow onion, diced into ½-inch pieces
- Salt and black pepper
- 3garlic cloves, minced
- 5strips uncooked smoked bacon, finely chopped
- 1pound ground beef
- 1cup dry white wine
- 3cups chicken stock or water
- ¾cup heavy cream
- ¼ to ⅓cup hot sauce
- 2teaspoons hot smoked paprika
- 1bay leaf
- 8ounces elbow pasta
- 5slices American cheese, ripped into small pieces
- 1½cups grated Cheddar
- ½cup finely chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1343 calories; 92 grams fat; 39 grams saturated fat; 2 grams trans fat; 36 grams monounsaturated fat; 9 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 55 grams protein; 1646 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
- Step 2
Add garlic and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
- Step 3
Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
- Step 4
Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
- Step 5
Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
- Step 6
Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil.
- Step 7
Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
- Step 8
Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
- Step 9
Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.
Private Notes
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Cooking Notes
Cassie W.
This 4-serving gutbuster clocks in at over 1,100 calories per serving. I lightened it up by omitting the bacon, using half-and-half and 93% ground beef. I easily divided it into 6 servings with a salad on the side.
kimball99
Made as directed, following others' suggestions to cut down on the hot sauce. Delicious! And worked very well using gluten-free macaroni. Although after spending a good hour and a half in the kitchen -- on a recipe inspired by a convenience product, of all things -- my teen son and I decided it would more accurately be titled "Hamburger Complicater."
Dan_Dags
I got drunk and made this when my fiancee wasn't home and got all these stains on my undershirt when I ate it (I spilled on myself) and it was so good and I don't even care.
Andrea V.
I used 1/4 cup of mild buffalo wing sauce (Noble Made) and subbed a head of steamed cauliflower cut to 1/2 inch florets instead of the macaroni. Leave out most of the broth (used about a TBSP), combine the cream, hot sauce, cheeses and broth, then mix in the already steamed florets. Makes an amazing lower carb option.
KMR
Why couldn’t you just cook the bacon first? There’s no need for 1/4 c of oil if you use the FIVE STRIPS of bacon and drippings to cook the onions and garlic, and then the ground beef. I cannot see throwing away added oil when you have the bacon drippings?!
Katherine
I honestly don't know why anyone would make a cheese, cream, pasta, bacon and beef dish and then try to reduce carbs and fat. I followed the directions exactly and not only drained the fat off but dumped all the beef etc onto a paper towel in step 4 and then continued. 1/4 c. of hot sauce sounded like a lot to me too so I waited until all the ingredients were together and added some sriracha and red chili flakes a little at a time to taste. This homemade version is SO. GOOD.
Rachel
yes, the american cheese from the *deli* is what is meant to be used here due to its amazing ability to melt like a dream. the recipe isn't calling for Kraft American "Cheese" slices. it makes all the difference, trust me :)
KSE
To those who don’t have to count calories/fat/etc., I salute you!—but I just couldn’t face my trainer if I’d made as written. (1/4 c oil to sauté a single onion?) So: 1 T oil, lean turkey instead of beef, no bacon, low-fat milk instead of cream, 3 slices of Gouda instead of 5 slices of American (bc American cheese gives me flashbacks to the elementary school lunchroom). I’m sure it wasn’t as good as the recipe as written—but it was delicious nonetheless!
RickMac
Made this strictly by recipe tonight for dinner. Yeah, time consuming. Yeah, plenty of stage cooking. Yeah, heavy meal. But what a payoff. Absolutely delicious! Kept all ingredients as written and... I dunno what all these comments about “too spicy” are about. Used Franks Original RetHot and it was perfect! A lot of white folk Wonder Bread palates up in here. This is perfect winter comfort food, and I thank you for the recipe!
Virginia
On the basis of your recommendations (including nix the hot sauce for small kids thank you) I’m going to put together the cooked components for my harried daughter to keep on her freezer. For one of the days the toddler is hiding things in the trash can, the 5 year old just got busted at school for kissing a girl, and the tween is annoyed by it all. Mom will only have to nuke the parts, cook pasta and serve. Thank you nyt you’ve never steered me wrong.
Will
Am cheese is often used because the additives that give it its rubbery texture also make it melt without getting stringy and will help the cheddar in this dish remain creamy too. I worked in a deli in college; the Am cheese sliced off a 5 lb loaf is exactly the same as the individual slices in a cello pack. Either will work, and it depends on how much you want left over after making this recipe, but you really shouldn't skip it.
Jenifer
We don’t love spice so we didn’t use hot sauce. I used 1/2 paprika and 1/2 ancho chili powder instead and it was delicious!
KTinPA
I used 1/4 c of Tapatio and it was a bit too spicy even for spice-lovers. Very, very tasty comfort food, but would cut that hot sauce in half to avoid the inferno.
happycamper74
We are fans of spice but wish I had reduced hot sauce by a 1/3 so that folks could adjust to taste when served. (I used just a touch more than 1/4 cup of Frank's) Made this primarily for our elementary school aged family members and it was a bit too spicy for them. Adults loved this elevated comfort food recipe.
Rachel S
Whew! Heavy duty! Delicious, but whoa. Heavy and a lot of work, so it might be a one-time dish for us. Subbed GF pasta, pancetta for the bacon, and added 2 tablespoons of Cholula based on reviews that 1/4 cup was too spicy. The Cholula made this, though - yum! We also don't love American cheese, so we just used shredded cheddar and it was PLENTY cheesy.
Hilary T
This is absolutely delicious and the perfect winter meal, but honestly, I’d make this all year round. Make it and enjoy it on the couch with your comfort show- you won’t regret it!
E
Kids really like it! Even my more picky child. I made a few modifications to speed things up and for my kids 1. Crisped the bacon first then removed from pan 2. Used bacon grease to cook my onions and garlic (used half a large onion) 3. 3-4 dashes of hot sauce for the kiddos. Hubby added more to taste once done 4. Added cheese slowly and tasted as we went. We did end up using the full amount but you may prefer less. 5. Used a “shellbow” noodle. It’s a bit large and could hold more sauce
Annie
Successfully subbed low fat sour cream for the heavy cream. I also upped the pasta to 12oz because I was cooking for a few people and found it plenty saucy and decadent. I think you could easily stretch to 16oz pasta.
Patty
This is a keeper. I omitted the canola oil. Instead I browned the bacon, drained it on paper towel, then used the rendered fat to sauté the onion. Used 1/4 c Texas Pete and it was just the right amount of heat for us.
allegra
I had leftover porcupine meatballs which cut down on cooking time, used some old red wine, skipped the bacon, and used sour cream since I didn’t have cream. Yum
Amanda B.
1/4 c hot sauce is too much, it robs the flavor. Couldn’t taste the beef or the bacon. Disappointing. Would make again with only 1 T hot sauce. I used Tobasco. Might have been passable with Chiloula.
Laura
My 3 year old has proclaimed this the best ever Mac n cheese. High praise!
sarah
I’m not usually one to suggest changing recipes and making them healthier, I love a rich dish. But this recipe might be the exception. It was like a brick in my stomach, and after the work of making it, I didn’t wanna feel gross like that. I’d make some of the changes people have suggested and swap out the heavy cream, use rendered bacon fat instead of adding more oil, maybe even add some peas or something. It will still be very delicious and indulgent but won’t make you feel straight up ill.
Butch
If you’re on a diet skip this. If you think you can make it taste good by cutting corners, don’t bother. I double it up, using a full pack of bacon, a 2lb bag of cavatappi pasta. Sometimes i buy the 1/2 pork and 1/2 beef from the store and that’s great as well. Cook the bacon with the onions and you can get a better brown on the beef. Get the pan screaming hot before you add the wine. Also I’ve found Valentina is the best for this hot sauce wise. Makes for a richer consistency
E. Lee
Fantastic! I kept to the instructions the first three times, and it was delicious. The fourth time, (so I could pretend it was slightly nutritious) I added a 16 oz. can of diced tomatoes after browning the bacon and before adding the beef. Even better!!
Meme
Quick caramelized the onions with 1 Tb butter and substituted ground pork as it was hanging out in the fridge. Used only 1/2c. wine since that was all that was left in the bottle. Omitted the hot sauce, and ended up with about 1c. of grated cheese after combining the odds and ends in the cheese drawer. Followed the recipe as written otherwise, and had an excellent lunch on the table in about 30 minutes. Next time I think I’ll add in a couple of shredded zucchini, and cut back the cream…
Mary Alice M.
Would make again but pull way back on the hot sauce and smoked paprika. I was also confused by the instruction to "dice" the onion into 1/2 inch pieces. Dicing is cutting into 1/4 inch squares. Well, it didn't affect the final product too much.
A.G.
Fantastic revamp of comfort food
thurstonpower
Really tasty - i would put this in the “comfort “ food category. I would not add any salt at all until the very end - it’s pretty salty already!
Shandaeya
I’m a huge Louisiana or Texas Pete hot sauce fan, love spice and love this recipe. I may still be partial to the other NYTC fancy hamburger helper recipe with the Italian sausage mostly because it adds greens… maybe some of you who didn’t look at the ingredients and realize this isn’t the “healthiest” recipe should try that one!
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