Description
This one-pot Homemade Hamburger Helper is creamy, cheesy, and packed with protein from lean ground beef and blended cottage cheese. It’s an easy, family-friendly comfort meal that comes together in about 30 minutes.
Nutrition information is an estimate. Each serving contains approximately 395 calories and 26-30 grams of protein, but the exact macros will vary depending on the brands and ingredients used, including the pasta, ground beef, cottage cheese, cheddar, and broth.
Ingredients
- 1 pound 90% lean ground beef (90/10)
- 1 small yellow onion, finely chopped
- 1 1/4 teaspoons kosher salt, divided
- 2-3 garlic cloves, grated, minced, or pressed
- 1/2 teaspoon chili powder or paprika
- 3/4 cup tomato sauce, passata, or tomato puree
- 16 ounces dry short pasta, such as elbows, cavatappi, rotini, pipette, or small shells
- 4 cups low-sodium chicken, beef, or bone broth, divided, plus more as needed
- 3/4 cup 4% cottage cheese
- 2 teaspoons Worcestershire sauce (optional)
- 1 cup freshly grated sharp cheddar cheese
Instructions
- Brown the beef: Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, onion, and ½ teaspoon salt. Cook for 6–8 minutes, breaking the beef into small pieces, until the meat is browned and the onion is soft. Drain any excess grease if needed (I usually don’t).
- Cook the seasonings: Lower the heat. Add the garlic and chili powder, then cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown. (Dry spices and fresh garlic burn easily and become bitter, so always lower the heat and stir to bloom the flavors without overcooking them.)
- Deglaze the pan: Add the tomato sauce and stir well, scraping up the flavorful browned bits from the bottom of the skillet. Cook for 1–2 minutes.
- Blend the cottage cheese: Add the cottage cheese, Worcestershire sauce, 1 cup of the broth, and the remaining ¾ teaspoon salt to a blender. Blend until completely smooth and creamy.
- Add the pasta: Pour the blended cottage cheese mixture into the skillet. Add the remaining 3 cups broth and the dry pasta. Stir well, making sure the pasta is mostly submerged in the liquid.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium-low and cover. Simmer for 10–14 minutes, stirring thoroughly every 2–3 minutes so the pasta cooks evenly and does not stick.
- Check the pasta: Remove the skillet from the heat when the pasta is very al dente and most (but not all) of the liquid has been absorbed. The pasta will continue cooking and absorbing sauce as it rests. If the pan becomes dry before the pasta is tender, add another splash of broth or water.
- Add the cheese: Stir in the grated cheddar until completely melted and creamy.
- Rest and serve: Let the Hamburger Helper rest uncovered for 3–5 minutes so the sauce can thicken. Taste, adjust the seasoning if needed, and serve warm.
Notes
Seasoning: Chili powder adds a warmer, slightly bolder chili-mac flavor. Paprika gives the dish a milder, more classic cheeseburger-macaroni flavor. They can be substituted 1:1 depending on what you have. For the Worcestershire sauce, it 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.
Cottage Cheese: Full-fat 4% cottage cheese creates the smoothest, creamiest sauce. You can use a lower-fat cottage cheese, but consider a higher-fat beef if you do that. 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. Tip: You can double the cottage cheese for even more protien and creaminess.
Tomato sauce: You can sub tomato paste + 1/2 cup of hot water, if needed.
Pasta cooking times: Traditional, gluten-free, and high-protein pastas absorb liquid differently. Begin checking the pasta early and keep extra broth nearby.
Salt: Broth, Worcestershire sauce, and cheddar all contain salt. If you aren’t using low-sodium broth, reduce the added salt and adjust it at the end.
Storage: Refrigerate leftovers in an airtight container for up to three days. The pasta will continue absorbing sauce and soften as it sits.
Reheating: Warm gently on the stovetop or in the microwave. Add a generous splash of broth, water, or milk to loosen the sauce.