An easy recipe for homemade hamburger helper featuring a cheesy sauce made with real cheddar, ground beef, and macaroni!
- 2 pounds 80/20 ground beef
- 2 tablespoons + ½ teaspoon chili powder, separated
- 2 ½ teaspoons Kosher salt, separated
- 1 teaspoon garlic powder
- 1 ¼ teaspoon ground mustard, separated
- 1 teaspoon black pepper
- 1 yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 2 tablespoon all-purpose flour
- 2 cups whole milk
- 1 ¾ cup freshly grated Cheddar cheese
- ¼ cup heavy cream
- 12 ounces elbow macaroni noodles
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Cook the elbow noodles according to package directions, and set aside until ready to use.
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Place a very large skillet or Dutch oven over medium-high heat. Add the ground beef and break apart. Sprinkle over 2 tablespoons chili powder, 2 teaspoons salt, garlic powder, 1 teaspoon ground mustard, and black pepper and continue to break up the meat, stirring it around every so often. Cook for about 10 minutes, or until the meat is cooked through and there is no longer any pink showing.
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Transfer the ground beef to a colander lined with paper towels, and set aside. Add the onion and red bell pepper to the skillet and sauté, stirring often, until softened, 5-7 minutes. If needed, you may add up to 2 tablespoons of canola or vegetable oil to sauté the vegetables.
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Sprinkle the vegetables with the flour, and stir to coat. Then, add the milk one generous splash at a time, stirring well after each addition. After about a cup or so, you may pour in the remaining milk all at once. Stir well and allow to simmer.
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Simmer for 5-7 minutes or until slightly thickened, stirring occasionally. Add ½ teaspoon chili powder, ½ teaspoon Kosher salt, and a ¼ teaspoon mustard powder, and stir. Remove from the heat, add in the Cheddar cheese, and stir until melted. Stir in heavy cream, along with the cooked macaroni noodles, and the hamburger meat. Serve and enjoy!