About a year ago I saw hamburger helper on the shelf and decided to buy some and see if it was as good as I remembered. This 1970s meal short cut became a quick family favorite. I even remember my Mom making it once or twice. But mostly I found it in the fridge at the homes where I babysat. My favorite was the cheese and beef. But friends liked the tomato-flavored.
I decided to try coming up with a better version. I think I did it?
- 1 tbsp avocado oil or olive oil
- 1 medium yellow onion (diced)
- 4 teaspoons minced garlic
- 1 1/2 pounds lean ground beef
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1 1/2 teaspoons dried oregano
- 3/4 cup canned tomato sauce
- 2 1/2 cups lower or sodium free chicken broth
- 1 cup milk or nut milk
- 1 12-ounce box of macaroni/elbow pasta (I recommend a high protein, low carb pasta)
- 1 cup shredded cheddar cheese
- 1 pint cherry tomatoes (halved)
- 2 Tablespoons fresh parsley (chopped, for garnish)
- Red pepper flakes (as garnish, optional)
- In a large heavy pot (or Dutch oven), heat the oil over medium heat.
- Add the onion, garlic, and ground beef (breaking it up with a spoon), and sauté for 8-10 minutes until the beef is no longer pink and the onions are translucent.
- Stir in the salt, paprika, oregano, tomato sauce, broth, and milk.
- Add the pasta to the pot, mix, and turn the heat to medium-high and bring to a boil.
- Reduce to medium-low and simmer for 12-15 minutes, keeping the pot uncovered and stirring often. Make sure to mix at the bottom of the pot as well, so the pasta doesn’t stick.
- Once the pasta is cooked through (taste a spoonful to check), mix in the shredded cheese and tomatoes. Turn off the heat as soon as the cheese melts.
- Serve into bowls and garnish with chopped parsley and red pepper flakes.