This high-protein Homemade Hamburger Helper is creamy, cheesy, comforting, and made entirely in one pot. (*Cue Ina Garten’s voice, “What’s not to love?!”)

It has all the nostalgic appeal of the boxed version, but it’s made with simple ingredients like lean ground beef, tomato sauce, sharp cheddar, and cottage cheese blended into the sauce. And if you’re wondering, it doesn’t taste like cottage cheese! Blending it with broth makes it completely smooth, so you get a rich, creamy sauce with extra protein.

Each serving has 26 to 30 grams of protein and about 395 calories, depending on the brands and ingredients you use. I’m not strict about macros or calories, but I do aim to get 25 to 30 grams of protein in each meal, and I know people want an idea, so there you have it. 😉 This is exactly the kind of dinner I want on a busy weeknight: cozy, satisfying, family-friendly, and ready in about 40 minutes.

Why You’ll Love This Homemade Hamburger Helper

• It’s an easy one-pot meal: The pasta cooks directly in the sauce, so there’s no separate pasta pot to wash.
• It’s high in protein: Lean beef, cottage cheese, and cheddar make it hearty and satisfying.
• It’s extra creamy: Blended cottage cheese creates a silky sauce without heavy cream.
• It uses simple ingredients: Everything is easy to find at a regular grocery store.
• It’s flexible: Use traditional, gluten-free, or high-protein pasta.

Homemade Hamburger Helper Ingredients

• 1 pound 90% lean ground beef (90/10)
• 1 small yellow onion
• Kosher salt
• 2 to 3 garlic cloves
• ½ teaspoon chili powder or paprika
• ¾ cup tomato sauce, passata, or tomato puree
• 16 ounces dry short pasta, such as elbows or cavatappi
• 4 cups low-sodium chicken, beef, or bone broth, plus more as needed
• ¾ cup 4% cottage cheese
• 2 teaspoons Worcestershire sauce (optional)
• 1 cup freshly grated sharp cheddar cheese

See the printable recipe card below for the full recipe.

Ingredient Notes

Cottage Cheese

Cottage cheese is the secret to making this healthier version of Homemade Hamburger Helper creamy while adding an extra boost of protein. Blend it with the Worcestershire sauce and 1 cup of the broth until completely smooth, and it disappears into the sauce. You won’t see or taste any curds.

I prefer 4% cottage cheese because it produces the richest, creamiest texture. Two-percent cottage cheese will also work, but fat-free cottage cheese won’t create quite the same silky result. If you use a lower-fat cottage cheese, consider a higher-fat beef. The dish is relatively low in fat with 90/10 ground beef and only 1 cup of cheddar, and you need a little fat to emulsify the sauce. If you love this trick, try my Cottage Cheese Alfredo Pasta next.

Ground Beef

I use 90% lean ground beef, also called 90/10. It has enough fat for good flavor without making the finished dish greasy and keeps the macros friendly. Some stores sell 93% lean and that works also.

Pasta

Choose a short-cut pasta shape that catches the sauce, such as elbows or cavatappi. Rotini, penne, pipette, or small shells also work. Use gluten-free pasta if needed or high-protein pasta for an additional protein boost.

Tomato Sauce

After blooming the garlic and chili powder, the tomato sauce goes directly into the hot skillet. Use it to scrape up all the flavorful browned bits from the bottom of the pan. You can sub tomato paste plus ½ cup of hot water, if needed.

Chili Powder

Chili powder gives the dish a warm, savory flavor reminiscent of chili mac without making it spicy. Paprika can be substituted 1:1 for a milder cheeseburger-macaroni flavor.

Broth

Chicken broth keeps the flavor light, while beef broth makes it richer. I wrote this recipe with chicken stock instead of bone broth to keep the grocery cost lower, but if bone broth fits into your rotation, it’s an easy way to add more protein. Use low-sodium broth so you can control the seasoning.

Worcestershire Sauce

This adds savory depth and a subtle tang that balances the richness of the beef and cheese. You can skip it if you don’t have any, but if you have it, it’s a great trick to add tons of flavor.

Cheddar Cheese

Sharp cheddar gives the dish the best cheesy flavor. If possible, grate it yourself from a block because pre-shredded cheese often contains anti-caking ingredients that can prevent it from melting as smoothly.

How to Make High-Protein Hamburger Helper

1. Brown the beef and onion: Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, onion, and ½ teaspoon salt. Cook for about 8 minutes, breaking the beef into small pieces, until the meat is browned and the onion is soft.
2. Bloom the garlic and chili powder: Lower the heat and add the garlic and chili powder. Cook for about one minute, stirring constantly, until fragrant (this is called blooming the spice and aromatics). Dry spices and fresh garlic burn easily and become bitter, so always lower the heat and stir to bloom the flavors without overcooking them.
3. Deglaze with tomato sauce: Pour the tomato sauce into the skillet. Stir well, scraping up any browned bits from the bottom of the pan, and cook for 2 minutes.
4. Blend the cottage cheese: Blend the cottage cheese, Worcestershire sauce, 1 cup of the broth, and the remaining salt until completely smooth and creamy.
5. Cook the pasta: Add the blended cottage cheese mixture, the remaining 3 cups of broth, and the dry pasta to the skillet. Bring the mixture to a boil, reduce the heat to medium-low, and cover. Simmer until the pasta is very al dente, about 14 minutes (start checking at 10), stirring every few minutes so it cooks evenly and doesn’t stick.
6. Add the cheddar: Remove the skillet from the heat and stir in the freshly grated cheddar. Let the pasta rest uncovered for 5 minutes so the sauce can thicken.

Homemade Hamburger Helper Recipe Video

Tips for the Best Homemade Hamburger Helper

• Use a large, deep skillet or Dutch oven so the pasta has enough room to cook evenly.
• Stir thoroughly every few minutes, scraping along the bottom of the pan.
• Keep the heat at a gentle simmer after the mixture comes to a boil.
• Cook the pasta only until very al dente. It will continue cooking in the hot sauce as it rests.
• Keep extra broth nearby. Gluten-free and high-protein pastas can absorb more liquid than traditional pasta.
• Let the finished pasta rest before serving. The sauce will look slightly loose at first but thickens quickly.

Variations and Additions

• Use paprika: Substitute ½ teaspoon sweet or smoked paprika for the chili powder. Paprika creates a milder flavor, while chili powder makes the dish taste a little more like chili mac.
• Add extra vegetables: Add a shredded carrot and/or one small shredded zucchini (wring out the water) with the onion until tender. If preferred, you can even blend the cooked veggies with the cottage cheese mixture to make them nearly undetectable.
• Use another ground meat: Ground turkey or ground chicken can replace the beef. Add a small drizzle of olive oil when browning very lean meat. For another family-friendly ground turkey dinner, try my Turkey Stuffed Peppers.
• Make it gluten-free: Use a short gluten-free pasta and make sure your Worcestershire sauce is certified gluten-free.
• Make it cheesier: Add another ½ cup of freshly grated cheddar. Or sub Monterey Jack or your favorite melty cheese.

What to Serve with Homemade Hamburger Helper

This is a full meal in one pot, so all you need is something green on the side: a simple green salad with my Homemade Balsamic Vinaigrette, Easy Roasted Broccoli, steamed green beans, or a plate of sliced cucumbers and carrot sticks.

Storage and Reheating

Fridge: Refrigerate leftovers in an airtight container for up to three days. The pasta will continue absorbing sauce and soften as it sits.

Reheat: Warm gently on the stovetop or in the microwave. Add a generous splash of broth, water, or milk to loosen the sauce.

Looking for more ideas like this? Here are high-protein dinner ideas.

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Homemade Hamburger Helper FAQs

Does it taste like cottage cheese?

Not at all. Once the cottage cheese is blended with broth, it’s completely smooth and melts right into the tomato and cheddar sauce. No one at the table will know it’s there unless you tell them.

Can you make homemade Hamburger Helper without milk?

This recipe doesn’t use any milk. The creamy sauce comes from blended cottage cheese, broth and cheddar, so you don’t need milk or heavy cream.

How much protein is in this Hamburger Helper?

About 26 to 30 grams per serving, depending on the brands you use. Bone broth or high-protein pasta will bump it up even more.

Can I use ground turkey instead of beef?

Ground turkey or ground chicken can replace the beef. Add a small drizzle of olive oil when browning very lean meat so it doesn’t stick.

Why is my sauce runny?

Give it a few minutes. The sauce looks loose when you first stir in the cheddar, but it thickens as the pasta rests for 5 minutes. If it’s still thin, let it rest a few minutes longer.

If you make this homemade Hamburger Helper, let me know how you liked it and leave a star rating in the comments!