One-Pot Homemade Hamburger Helper

Ingredients

• 1 lb lean ground beef (85–90% lean)
• 2 tbsp tomato paste or ketchup
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.75 tsp paprika
• 0.5 tsp chili powder
• 1 tsp salt
• 0.25 tsp ground black pepper
• 1.5 cup uncooked elbow macaroni (Other short pasta, such as penne or fusilli, may be used; pasta type may affect liquid needs.)
• 3 cup beef or chicken broth (Have about 1/2 cup additional warm liquid available if the pasta requires more while cooking.)
• 0.5 cup sour cream (Plain yogurt may be substituted.)
• 1.5 cup grated cheddar cheese
• 0.5 cup shredded mozzarella cheese

Steps

1. 1

   Stovetop: Use a large pot or Dutch oven rather than a skillet or shallow pan. Place it over medium-high heat and add the ground beef. Brown the beef, breaking it up as it cooks, until it is completely browned and no longer pink, about 3 minutes. Drain off any excess fat.

2. 2

   Add the tomato paste or ketchup, Dijon mustard, garlic powder, onion powder, paprika, chili powder, salt, and black pepper to the browned beef. Stir to combine and cook for 1 minute.

3. 3

   Pour in the broth, then add the uncooked macaroni. Stir so that the pasta is completely submerged in the liquid.

4. 4

   Reduce the heat to medium-low and let the mixture simmer gently, uncovered, for 8–10 minutes. Stir occasionally, cooking until the pasta is tender but still firm and the sauce has reduced and thickened. If more liquid is needed, add about half a cup of warm liquid.

5. 5

   Remove the pot from the heat. Stir in the sour cream, cheddar, and mozzarella until the cheeses have melted and the mixture is creamy. Serve warm.

6. 6

   Instant Pot: Select the SAUTE setting. Add the ground beef and brown it, breaking it up as it cooks, until completely browned and no longer pink, about 3 minutes. Drain off any excess fat.

7. 7

   Add the tomato paste or ketchup, Dijon mustard, garlic powder, onion powder, paprika, chili powder, salt, and black pepper. Mix the seasonings into the beef, then switch off the SAUTE setting.

8. 8

   Add the macaroni over the beef. Pour the broth over the pasta, then use a spatula to push the pasta down so it is fully covered by the liquid.

9. 9

   Secure the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK or MANUAL on high pressure and set the cooking time for 4 minutes.

10. 10

    Allow the Instant Pot to come to pressure and complete the cooking cycle. When cooking is finished, quickly release the steam.

11. 11

    Open the pot and give the pasta a quick stir. Stir in the sour cream, cheddar, and mozzarella until the cheese has melted and the mixture is creamy. Serve warm.

Notes

The recipe yields 4–6 portions depending on serving size. Use a large pot or Dutch oven; a skillet or shallow pan is not suitable. Pasta brands and shapes may require additional liquid. Optional additions mentioned by the source include yellow onion, carrot, celery, or 1 teaspoon hot sauce such as Frank’s or Tabasco. Taste and adjust the seasonings to preference.

Nutrition per serving

• main
• one-pot
• American
• stovetop
• Instant Pot
• cheesy
• beef
• comfort food