Homemade Cheeseburger Hamburger Helper Recipe
Weeknight dinners can feel like a disaster when you want comfort food, but you’re out of steam. The kids are circling, the fridge is uninspiring, and you need something hearty and fast. That’s where Cheeseburger Hamburger Helper comes in. Quick, easy, and tasty; try it and thank me later.
This isn’t the boxed stuff you remember from the ’90s. My version skips the preservatives and cardboard pasta for a real-deal, one-pan wonder packed with beefy flavor, gooey cheddar, and the secret weapon: dill pickle juice. It’s got everything you love about a classic cheeseburger, beef, onion, mustard, ketchup, tied together in a creamy, rich sauce that clings to tender rotini like it was made for it.
And here’s why I love this recipe: it’s easy, delish, and everyone always wants seconds. You get all the indulgence, but with pantry staples and zero mystery ingredients. It’s the kind of dish that gets scraped clean from the skillet before it even hits the table.
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Ingredients
- Rotini pasta – This is corkscrew pasta, also called fusilli. But you can really use any kind of pasta.
- Ground beef – I cook with 80/20 or lean ground beef. There’s no need to pay for extra lean ground beef.
- Red onion – You can use any kind of onion, really.
- Garlic powder
- Salted butter – If you have unsalted butter, that’s fine too. Just taste the sauce and season as needed before adding it to the pasta.
- All-purpose flour
- Heavy cream – You can use half and half if you prefer.
- Milk – Any kind of milk will work, but I like the richness of whole milk.
- Beef broth – Use low or no sodium-added to control the salt.
- Yellow mustard
- Ketchup
- Dill pickle juice
- Worcestershire sauce
- Hot sauce
- Cheddar cheese – For the best melting cheese, shred it yourself. A rotary cheese grater makes quick work of blocks of cheese.
How To Make Cheeseburger Hamburger Helper
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large pot of salted water to a boil using a 6-quart stockpot. This size gives your pasta plenty of room to cook evenly without sticking. Cook the rotini until it’s just shy of al dente—about one minute less than what the package says. Use a liquid measuring cup to reserve ¼ cup of pasta water before draining. Drain the pasta and set it aside while you make the sauce.
Brown the ground beef in a large skillet over medium-high heat. A wide surface area helps the meat brown rather than steam. Sprinkle in the garlic powder and stir. Use a meat masher to break up the beef as it browns. These meat mashers are genius! Once the beef is nearly cooked, add the diced red onion and cook for another 2–3 minutes until the onion starts to soften. Drain off any excess fat using a slotted spoon or tilt and carefully spoon it out. Transfer the meat and onion mixture to a bowl and set aside.
Melt the butter in the same skillet over medium heat. Once melted, sprinkle in the flour and use a silicone whisk to stir constantly. This tool is ideal for making a roux because it can reach into the corners of the pan and prevent sticking. Cook for about 1–2 minutes until the mixture bubbles and turns a light golden color. Turn off the heat.
Whisk in the heavy cream very slowly to avoid lumps, starting with just a drizzle and mixing constantly. Then gradually add the milk and beef broth the same way, stirring thoroughly after each addition. Turn the heat back to medium and bring the mixture to a gentle simmer. Stir continuously for 3–4 minutes until the sauce starts to thicken and becomes smooth.
Stir in the mustard, ketchup, dill pickle juice, Worcestershire sauce, hot sauce, and shredded cheddar cheese. Using a rotary cheese grater will shred your cheese in no time. Mix well until the cheese is fully melted and the sauce is creamy and velvety. If your sauce looks too thick, add a splash of the reserved pasta water to loosen it slightly.
Return the cooked pasta and ground beef mixture to the skillet. Use silicone-tipped tongs or a large spoon to gently toss everything together until fully coated. Continue stirring over low heat for another minute or two, allowing the flavors to meld.
Serve the Cheeseburger Hamburger Helper while hot. If you want to elevate the presentation, sprinkle on extra shredded cheddar or a few chopped pickles. It’s comfort food at its finest, and cleanup is easy thanks to the one-pan approach.
Chef Jenn’s Tips
- Season your sauce after it’s finished. It may not need any salt at all because the cheese is salty.
- If your sauce is too thick, thin it with a bit more milk or even water.
- Want to double it? This recipe scales easily; just don’t skip reserving some pasta water to keep it creamy.
Recommended
Make It A Meal
This dish is hearty enough on its own, but you can round it out with a crisp wedge salad or some roasted green beans. Feeling indulgent? Toast a few buttered hamburger buns and serve on the side to scoop up all that cheesy goodness. A dill pickle spear wouldn’t hurt, either.
Storage
Leftovers can be stored in the fridge for up to 4 days. Store them in an airtight container and reheat gently on the stovetop or in the microwave with a splash of milk to revive the sauce. The cheese sauce doesn’t love being frozen and reheated; stick to fridge storage for the best texture.
Cheeseburger Hamburger Helper
Equipment
- silicone-tipped tongs
Ingredients
- 12 ounces rotini pasta
- 1 pound ground beef
- 1 cup red onion diced
- 1 teaspoon garlic powder
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- 1 cup milk
- ¼ cup beef broth
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 1 tablespoon dill pickle juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1½ cups cheddar cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini until just shy of al dente, about one minute less than the package suggests. Scoop out ¼ cup of the pasta water and set it aside. Drain the pasta and set it aside.
- Cook the ground beef in a large skillet over medium-high heat, seasoning with garlic powder as it browns. Once it’s nearly done, stir in the diced red onion and sauté for 2–3 minutes until just softened. Drain off any excess fat and transfer the mixture to a bowl.
- Add the butter to the empty skillet and melt it over medium heat. Sprinkle in the flour and whisk constantly for a minute or two until a pale, smooth roux forms. Remove the pan from the heat.
- Slowly pour in the heavy cream, whisking the entire time to keep the sauce smooth. Gradually incorporate the milk and beef broth, stirring well between additions. Return the skillet to medium heat and simmer for 3–4 minutes until slightly thickened.
- Mix in the mustard, ketchup, pickle juice, Worcestershire sauce, hot sauce, and shredded cheddar. Stir until the cheese melts and the sauce becomes rich and creamy.
- Combine the cooked beef and pasta with the cheese sauce. Stir well to coat everything evenly, using a bit of the reserved pasta water to loosen the sauce if it gets too thick.
- Serve the dish while hot. For a fun touch, top with chopped pickles or an extra handful of shredded cheddar before digging in.
Notes
Chef Jenn’s Tips
- Season your sauce after it’s finished. It may not need any salt at all because the cheese is salty.
- If your sauce is too thick, thin it with a bit more milk or even water.
- Want to double it? This recipe scales easily; just don’t skip reserving some pasta water to keep it creamy.
