Vegetarian One-Pot Hamburger Helper (Homemade)

Total time35 min

Prep time10 min

Cook time25 min

Vegetarian One-Pot Hamburger Helper (Homemade)

This one-pot skillet dinner builds its flavor the classic way: a deep sauté of onion and garlic, a spoonful of tomato paste cooked until it turns rich and toasty, then a warm blend of chili powder, smoked paprika, and garlic powder. Diced tomatoes and a splash of milk simmer right alongside the elbow macaroni, so the pasta cooks directly in that savory sauce and turns out tender and full of flavor. Freshly grated sharp cheddar gets stirred in off the heat until the whole pot turns glossy, creamy, and irresistibly cheesy. A scatter of fresh parsley at the end brightens every bite. It's a comforting, stir-and-serve weeknight dinner that fits neatly into a vegetarian lineup, no fuss required.

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Ingredients

4 servings

1 lb ground beef (80/20)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp chili powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt, plus more to taste
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, with juices
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 cup whole milk
1 ½ cups elbow macaroni, dry
1 ½ cups sharp cheddar cheese, freshly grated
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat a large deep 12-inch skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6–7 minutes, reaching an internal temperature of 160°F (71°C). Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
2
Reduce the heat to medium. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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