Homemade Green Chile Hamburger Helper
Skip the boxed stuff—this Homemade Hamburger Helper is a rich, cheesy, one-pan pasta dish that’s fast, comforting, and family-approved.
With tender ground beef, macaroni noodles, and a creamy cheddar sauce seasoned with classic pantry spices, this version brings nostalgic flavor with a wholesome twist—all made in under 30 minutes.
Why You’ll Love This Recipe
One-pan magic: Minimal cleanup, all cooked in a single skillet.
Quick & easy: On the table in about 25 minutes.
Better than the box: No artificial flavors—just real ingredients.
Customizable: You can spice it up, sneak in veggies, or change the protein.
Kid-friendly: Familiar flavors in a comforting, cheesy pasta bowl.
Key Ingredients
Ground Beef – Classic base for rich, savory flavor and heartiness.
Macaroni Noodles – Tender pasta that soaks up all the cheesy goodness.
Cheddar Cheese – Melts into a smooth, creamy sauce.
Milk & Water – Forms the liquid base for cooking and making the sauce.
Cornstarch – Naturally thickens the sauce without flour.
Green Chiles:
These chiles add a zesty kick and a hint of smokiness to the dish. They introduce a subtle heat that elevates the overall flavor profile, offering a delightful contrast to the rich cheese and beef.
Paprika, Onion, Garlic, and Mustard Powders – Pantry spices that recreate that signature “Hamburger Helper” flavor.
Homemade Hamburger Helper
Ingredients:
1 lb ground beef
1 cup dry macaroni noodles
1 cup hot water
2 cups milk
1 tablespoon cornstarch
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
1 teaspoon kosher salt
1 cup green chile
1/2 teaspoon freshly ground black pepper
1 cup cheddar cheese, grated
Instructions:
Brown the Beef
In a large skillet set over medium heat, cook the ground beef until fully browned, breaking it up with a spatula as it cooks.
Once done, drain off any excess grease.
Add Ingredients
To the same skillet, add the macaroni, hot water, milk, cornstarch, and all of the seasonings—paprika, onion powder, green chile, garlic powder, mustard powder, salt, and pepper.
Stir everything together until well mixed.
Simmer and Cook
Bring the mixture to a boil, then cover the skillet and reduce the heat to low.
Let it simmer gently for about 12 minutes, or until the pasta is tender.
Finish with Cheese
Remove the skillet from the heat.
Stir in the shredded cheddar cheese until melted, then cover and let the dish rest for 2 minutes to thicken.
Stir once more before serving.
Recipe Notes
Use lean ground beef (90/10) to reduce excess grease. If using fattier beef, be sure to drain well before adding the other ingredients.
Macaroni cooks directly in the sauce, so there’s no need to boil it separately. This not only saves time but also infuses the pasta with flavor.
Don’t skip the cornstarch—it helps thicken the sauce and gives it that signature creamy, clingy texture.
Simmer gently once the liquid is added to prevent the milk from curdling or scorching on the bottom of the pan.
Use freshly grated cheese if possible. Pre-shredded cheese contains anti-caking agents that can affect the smoothness of the sauce.
Taste and adjust seasoning before serving—add more salt, pepper, or paprika if desired.
Let it rest for 2–3 minutes after adding the cheese. This helps the sauce thicken and allows the flavors to settle.
Want more richness? Add a splash of cream or a small spoonful of sour cream at the end.
Nutrition Information
(Per serving, based on 4 servings)
Calories: ~510 | Protein: 30g | Carbs: 34g | Fat: 29g | Saturated Fat: 14g | Fiber: 2g | Sugar: 5g | Sodium: ~950mg
Frequently Asked Questions:
Is this just like boxed Hamburger Helper?
It has all the nostalgic flavor but with real, fresh ingredients—and you control the seasoning!
Can I double the recipe?
Yes! Use a large enough skillet or cook in a Dutch oven. You may need to simmer slightly longer.
Is this spicy?
Not at all—it’s seasoned but mild. You can add spice if you prefer.
Can I use a different type of pasta?
Yes! Penne, shells, or rotini all work—just adjust cooking time accordingly.
What if I don’t have cornstarch?
Use 1 tablespoon of flour instead, or leave it out for a thinner sauce.
Can I make this gluten-free?
Yes—use gluten-free pasta and check labels on spices and cornstarch.
Can I make it ahead of time?
Yes, but it’s best fresh. If making ahead, slightly undercook the pasta so it doesn’t get mushy when reheated.
Can I use pre-shredded cheese?
You can, but freshly grated cheese melts smoother and tastes better.
How do I know when the pasta is done?
It should be tender with a little bite—taste it at 10–12 minutes to check.
Can I cook the noodles separately?
You could, but cooking them in the sauce enhances flavor and thickens the dish naturally.