Maybe it’s pouring rain or it’s a snow day and you don’t want to venture out, so you start rummaging around in your pantry and freezer to pull together an easy dinner. It’s very likely you have most if not all of what you need to make the warm, nostalgic, noodle-y goodness that is homemade Hamburger Helper. It’s easy, more delicious (and less salty) than the boxed stuff we grew up with, and kids can’t resist it. Double it if you have teenage boys around.
This recipe might be dating itself a little, as many of today’s kids probably don’t even know what old school Hamburger Helper is. It’s now just called “Helper” and it doesn’t take up the real estate it used to in the aisle with the boxed mac and cheese. It was invented by General Mills in the ’70s (when a beef shortage caused meat prices to increase), to feed a family with a single pound of meat. This version makes a satisfying, cheap, single-pot meal.
My version calls for a fresh onion (in a pinch, you can sub in onion powder) and a pound of frozen beef, bison, or game. Sometimes I add a ¼ pound more, depending. Instead of macaroni, I like to use small but more substantial pasta shapes like mini penne, shells, or cavatappi. I find these at Costco or in the pretty impressive pasta section at Anchorage Walmart. I like slightly high-quality pasta’s texture and its starch makes the sauce silky. I use broth to deepen the flavor. You could sub in bouillon, but watch the salt. The sharp Cheddar is the only thing that you can’t skip. It’s essential. The grown-ups also usually like a couple splashes of Tabasco in their bowls.
Homemade Alaska-style Hamburger Helper
Ingredients
- 1½ tablespoons olive oil (omit if using beef )
- 1 medium onion, very finely chopped
- 1 pound ground beef, bison, or game
- ¾ teaspoon garlic powder
- ½ teaspoon chili powder
- 3 tablespoons tomato paste
- 3 cups beef broth
- 1½ cup uncooked small pasta like chiocciole, shells, mini penne, or cavatappi
- 2 cups grated sharp Cheddar cheese
- Kosher salt
Instructions
- In a heavy-bottomed pot, heat oil over medium heat and then sauté onions and ground meat with garlic and chili powders for 6 or 7 minutes, until the meat is browned and cooked through. (If you are using meat that renders a lot of fat, drain it.) Add the tomato paste and stir through. Add the broth and the pasta.
- Allow to simmer over medium-low heat for about 15 minutes, or until the pasta is cooked through. Stir in the cheese until it disappears into the sauce. Remove from heat. The sauce will thicken as it cools. Taste and adjust salt if necessary.
