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Sure, you can grab a box of Hamburger Helper from the store and make up a batch of stick-to-your-ribs pasta and burger. It’s the perfect one-dish meal. Or you could make this copycat Chili Cheese Hamburger Helper and do what I did: add more cheese! Ok, no, you don’t have to add more cheese. But you could. Ah, the joys of cooking at home, especially when it’s cold out and you need something to warm you up. This dish fits the bill perfectly.
It’s Easy. And Changeable.
It really can’t get much easier than this copycat Chili Cheese Hamburger Helper. I’ve been known to change it up a bit sometimes. You definitely don’t have to use elbow macaroni, though it is the classic ingredient for sure. Pepper jack cheese makes for a nice change instead of cheddar. A little kick never hurt anyone. Ground turkey or chicken instead of beef are winners, too! So go crazy with it!
Drain Well For Best Results
Just make sure you do drain the beef (or whatever protein you use) well before adding the rest of the ingredients. You can use any mix of ground beef you want. I prefer 80/20 and that definitely means I need to drain it well. A leaner beef should still be drained and drained well too!
See You In The Oven
You can reheat any leftovers on the stovetop or in a baking dish in the oven. You could probably use a microwave too, but I have to fess up. I hate reheating things in the microwave. No matter how you heat them, add a bit of water and stir after it has started to warm up a bit. Don’t go crazy with the water, though. You can always add more.
You can also add milk when reheating.
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Also try my pepperoni pizza hamburger helper.
Copycat Chili Cheese Hamburger Helper
Equipment
Ingredients
- 1 pound ground beef
- 1 cup hot water
- 2 cups milk
- 1 ยฝ cups elbow macaroni
- 1 tablespoon corn starch
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ยฝ teaspoon paprika
- 1 cup cheddar cheese shredded
Instructions
- Brown the ground beef in a large skillet, breaking it into small pieces as it cooks.
- Drain off any excess fat.
- Stir in ALL of the remaining ingredients EXCEPT for the cheese.
- Bring to a boil then reduce the heat to a simmer.
- Cover and continue simmering for 12-15 minutes, stirring often, until the pasta is tender.
- Add the cheese and stir until melted.
- Turn off heat and let dish sit uncovered for 5 minutes. The sauce will thicken as it rests.
- Serve immediately.
Notes
Nutrition
Nutritional values are approximate.
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