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.
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!
Recipe Variations
- Feel free to omit the bacon, or change up the cheese choices. Use all cheddar cheese or another blend of cheeses.
- You can also choose a different type of meat. You can substitute the ground beef with ground Italian sausage, ground pork, or ground turkey, or you might choose to prepare it with a plant-based alternative for a meat-free meal.
- I flavored the dish by adding onion, garlic, and steak seasoning, but you could also use a grill seasoning blend, Italian herbs, or any other combination of herbs and spices.
How to Store
- Refrigerate leftover cheeseburger macaroni within 2 hours and eat within 3 to 4 days.
- To reheat, transfer the cheeseburger macaroni to a skillet and add a few tablespoons of broth or water. Heat over low to medium-low heat until hot. The USDA advises a minimum safe temperature of 165 F for leftover hot food.
Citation: “How Helper Got Its Start” General Mills, 9 February 2017
PrintHomemade Cheeseburger Macaroni
This easy homemade cheeseburger macaroni is the perfect combination of pasta, beef, bacon, and cheese. Skip the box and make it from scratch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta, Ground Beef
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon Montreal steak seasoning, or another seasoning blend
- 1 clove garlic, minced, or 1/2 teaspoon garlic powder
- 4 strips bacon, cooked and diced or crumbled
- 2 tablespoons tomato paste
- 3 cups chicken stock, preferably unsalted, or water
- 8 ounces elbow macaroni (uncooked)
- 2/3 cup heavy cream
- 4 ounces cheddar cheese
- 4 ounces American cheese, such as Velveeta or slices
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and sprinkle with pepper and steak seasoning, if using. Add the ground beef to the pan and break it up into smaller pieces. Let it cook for 4 to 5 minutes, or until well-browned on one side, then add the onions and continue cooking while stirring frequently until the beef no longer pink, about 4 minutes longer.
- 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.
- Add the chicken broth and macaroni to the skillet and bring to a boil. Following the cooking instructions on the pasta package, cook the macaroni until it is al dente.
- Add the cream and cook for 1 to 2 minutes longer, or until the pasta is tender.
- Remove the pan from the heat and add the cheeses. Stir until the cheese has melted, then taste and adjust the seasonings with salt, as needed.
