Homemade Hamburger Helper!!!
Ingredients
• 2 lbs ground beef (80/20 works best)
• 1 lb (16 oz) large elbow macaroni
• 1 medium onion, diced (optional but recommended)
• 3 cloves garlic, minced
• 1 can (10 oz) RoTel diced tomatoes with green chilies
• 2 tbsp tomato paste
• 1 can (10.5 oz) Campbell’s Beefy Mushroom Soup
• 4 cups beef broth
• 1 cup heavy cream
• 4–6 oz Velveeta cheese, cubed
• 1 ½ cups shredded sharp cheddar cheese
• 2 tbsp olive oil or butter
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper (or more to taste)
• ½ tsp salt (adjust depending on broth/soup)
• ½ tsp crushed red pepper (optional for extra kick)
• Fresh parsley for garnish (optional)
Instructions
1. Cook pasta:
Boil elbow macaroni in salted water until just al dente (about 7–8 minutes). Drain and set aside.
2. Brown beef:
Heat oil in a large Dutch oven or deep skillet over medium-high heat. Add ground beef and diced onion. Cook until beef is browned and onions are tender, 7–8 minutes. Drain excess grease if needed.
3. Build flavor base:
Stir in garlic, tomato paste, and seasonings (paprika, garlic powder, onion powder, black pepper, salt, and red pepper if using). Cook for 1–2 minutes to caramelize the tomato paste and deepen the flavor.
4. Add liquids & tomatoes:
Pour in beef broth, RoTel tomatoes (with juice), heavy cream, and the can of Beefy Mushroom soup. Stir well and bring to a gentle simmer.
5. Melt cheeses:
Lower heat to medium-low. Add Velveeta cubes and shredded cheddar cheese. Stir until fully melted and smooth.
6. Combine with pasta:
Add the cooked macaroni to the sauce. Stir until well-coated. Let simmer uncovered for 3–4 minutes, stirring occasionally, so the pasta absorbs the sauce.
7. Finish & serve:
Taste and adjust seasoning. Garnish with parsley if desired and serve hot.