Homemade Hamburger Helper

Step 1

In a large measuring cup with a spout, combine the beef broth, chicken broth, half and half, Worcestershire sauce, and seasonings. (This is the “Sauce mixture”.) Set it aside. Measure out remaining ingredients before beginning.

Step 2

Begin boiling salted water to cook the macaroni. Proceed with steps below while the water heats up.

Step 3

Season the ground beef lightly with salt and pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble until brown and cooked through, about 8 minutes. Drain grease and set the ground beef aside.

Step 4

Melt butter in the same skillet over medium heat and add the flour. Stir to combine, and cook for 2 minutes, or until it begins to turn toasty brown.

Step 5

Reduce heat to medium-low and add the sauce mixture in small splashes, stirring continuously. Doing this slowly ensures that the roux doesn’t “break” and that the sauce has a uniform consistency. Stir in the beef bouillon.

Step 6

Bring the sauce to a boil, then reduce to a simmer. Simmer uncovered while you boil the pasta.

Step 7

Add the macaroni to the boiling water and cook until just al dente, set a timer to avoid overcooking. Drain once cooked.

Step 8

Reduce the heat of the sauce to low and gradually sprinkle in the shredded cheese, stirring continuously until combined. Add the ground beef back and stir to combine.

Step 9

Add the drained macaroni and stir to combine. The consistency may seem thin at first, but the macaroni will continue to absorb the sauce and it will thicken upon standing. Remove from heat and serve!