This post may contain affiliate links. See our Privacy Policy.
There is no need for a boxed “helping hand” to make this bacon cheeseburger macaroni; all you need are a few simple ingredients from your fridge or pantry. You only need some ground beef, bacon, cheese, and cream to make this fuss-free dinner.
The combination of cheddar, American cheese, bacon, and tender elbow macaroni creates that nostalgic “cheeseburger” flavor while still tasting homemade and fresh. It reheats beautifully and pairs well with simple side dishes, making it a dependable crowd-pleaser.
About Hamburger Helper
In 1971, as the cost of meat was going up, Hamburger Helper was launched as a way to make a complete dinner with only 1 pound of budget-friendly ground beef. citation In the box, you’ll find the starch—pasta, rice, or potatoes—and the seasoning and sauce ingredients. In most cases, all a home cook has to do is add some browned ground beef and liquid, making it an easy weeknight meal. As the brand grew to include chicken and turkey, the name was shortened to “Helper,” with the type of meat taking a secondary position.
Is This a Copycat Recipe?
This is my spin on Helper’s Cheeseburger Macaroni. It might not be precisely the same as the stuff that comes in a box, but it sure is easy, cheesy, and tasty!
What You’ll Like About This Dish
One-pan convenience. Everything cooks in the same skillet — beef, pasta, sauce, and all.
Creamy and cheesy. A mix of cheddar and American gives that classic cheeseburger flavor and silky texture.
Bacon optional (but encouraged!). Adds smoky depth and makes the dish extra satisfying.
Better than the box. Real ingredients, customizable seasoning, and richer flavor.
Ingredient Notes
- Ground beef: Use 85–90% lean for the best balance of flavor and texture.
- Onion: Adds savory depth—yellow or sweet onions work well.
- Seasoning: Montreal steak seasoning adds a burger-style flavor, but any favorite blend works.
- Tomato paste: Helps give the sauce a cheeseburger-like tang.
- Macaroni: Classic elbows, but any small pasta shape will work.
- Cheddar + American: The combination melts smoothly and gives the best flavor.
- Heavy cream: Makes the sauce rich and velvety.
Steps to Make Homemade Cheeseburger Macaroni
- Heat oil in a skillet and brown the ground beef with pepper and seasoning.
- Add onions and cook until the beef is no longer pink.
- Stir in garlic, bacon, and tomato paste and cook briefly.
- Add broth and macaroni; bring to a boil and cook until al dente.
- Stir in the cream and cook until the pasta is tender.
- Remove from heat and add both cheeses, stirring until melted.
- Taste and adjust seasonings before serving.
Tips
- Sear the beef on one side before stirring for deeper flavor.
- If using salted broth, reduce added salt until the end.
- Cut the American cheese into small pieces so it melts evenly.
- If the sauce seems thin, let the skillet rest uncovered for a few minutes — it thickens as it stands.
- Use freshly shredded cheddar for the smoothest melt.
Recipe Variations
- Bacon cheeseburger version. Add extra bacon and a pinch of smoked paprika.
- Spicy version. Stir in diced jalapeños or a dash of hot sauce.
- Veggie-packed. Add bell peppers, mushrooms, or peas during the pasta simmering stage.
- Turkey or chicken variation. Swap the beef for ground turkey or chicken.
- Pickle topping. Add chopped dill pickles on top for true cheeseburger vibes.
- Mustard twist. A teaspoon of Dijon adds depth without overpowering.
Serving Suggestions
- Serve with a simple green salad to balance the richness.
- Pair with roasted or steamed broccoli or green beans.
- Add garlic bread or buttery rolls on the side.
- Garnish with sliced green onions or extra shredded cheese.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in portioned containers for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or cream to loosen the sauce.
Citation: “How Helper Got Its Start” General Mills, 9 February 2017
Homemade Cheeseburger Macaroni
Ingredients
- 1 tbsp vegetable oil
- 1 pound ground beef
- ½ tsp Montreal steak seasoning, or a seasoning salt blend
- ¼ tsp black pepper, or to taste
- ½ cup onion, chopped
- 1 clove garlic, minced, or 1/2 teaspoon garlic powder
- 4 strips bacon, cooked and diced or crumbled
- 2 tbsp tomato paste
- 3 cups unsalted chicken broth, or low sodium
- 8 ounces elbow macaroni, uncooked
- ⅔ cup heavy cream
- 4 ounces shredded cheddar cheese
- 4 ounces cubed or torn American cheese
Recommended Equipment
Instructions
- Heat the vegetable oil in a large sauté pan or Dutch oven over medium heat. Add the ground beef and sprinkle with pepper and steak seasoning or seasoning salt. Let it cook for 4 to 5 minutes, or until well-browned on one side, then add the onions and break up the beef. Continue cooking, stirring frequently, until the beef is no longer pink, about 4 to 5 minutes longer.1 tbsp vegetable oil | 1 pound ground beef | 1/2 tsp Montreal steak seasoning | 1/4 tsp black pepper | 1/2 cup onion
- Add the minced garlic or garlic powder to the meat mixture along with the crumbled bacon and tomato paste; stir and cook for 2 minutes longer.1 clove garlic | 4 strips bacon | 2 tbsp tomato paste
- Add the chicken broth and macaroni to the skillet and bring to a boil. Simmer, stirring frequently and scraping the bottom to prevent sticking, until the macaroni is al dente, about 5 to 7 minutes (check the package for a guideline).3 cups unsalted chicken broth | 8 ounces elbow macaroni
- Add the cream and heat through, and finish cooking to your preferred tenderness.2/3 cup heavy cream
- Remove the pan from the heat and add the cheeses. Stir until the cheese has melted, then taste and adjust the seasonings, as needed.4 ounces shredded cheddar cheese | 4 ounces cubed or torn American cheese
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
