Over the weekend I thought I’d try and combine the best of my worlds and make an old boxed favorite, Hamburger Helper’s Cheeseburger Macaroni, from scratch.
It was everything I hoped it would be! It was smooth and cheddar-cheesy with seasoned ground beef and a last minute addition of sour cream, and I guarantee you that this is a dish that you will not find anywhere in Italy.
You may interpret that however you’d like.
This dish took less than 30 minutes from start to finish. Sauté onions and garlic in olive oil, then add ground beef and cook until no longer pink. Drain the extra grease, then add seasonings and a little flour. Pour in low-sodium beef broth, milk, and dried macaroni noodles, cover, bring to a boil, then let simmer until noodles are al dente. Remove lid, toss in freshly grated cheddar cheese and a couple of tablespoons of light sour cream, then give it a quick taste to test seasonings. Serve warm and be sure to grab seconds!
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 2.5 cups cheddar cheese, freshly grated
- 1.5 tsp low-sodium seasoned salt
- 2 tbsp all-purpose flour
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried paprika
- 1 tsp light brown sugar
- 1/2 tsp chili powder
- 1/4 tsp freshly cracked black pepper
- 2.5 cups milk
- 2 cups low sodium beef broth
- 1 tbsp extra virgin olive oil
- 2 tbsp light sour cream
- 2.5 cups dried macaroni
- freshly chopped parsley, for garnish
- In a large pot, heat olive oil over medium-high heat. When hot, add onions and saute for 4-5 minutes, until tender. Add garlic and continuously stir for 1 minute before tossing in the ground beef. Cook until no longer pink, then drain extra grease.
- Add the seasonings: seasoned salt, flour, oregano, parsley, paprika, brown sugar, chili powder and pepper. Stir for 1-2 minutes until well coated, then pour in the milk and beef broth. Add the pasta. Bring to a boil, then reduce heat to a low simmer, cover with a lid, and let simmer for 8-9 minutes (I'd suggest tasting at 8 minutes to the consistency). Remove from heat, then toss in the freshly grated cheddar cheese and sour cream. Taste to adjust seasonings, then top with fresh parsley, and serve warm.