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Cue all of the nostalgic feelings because Hamburger Helper is making a comeback — and this One-Pot Hamburger Helper is still just as simple.

One-Pot Hamburger Helper

Raise your hands if you grew up on Hamburger Helper? My momma made it all the time and I mean, we can all agree that stuff is freaking delicious and pretty genius! But good grief, if I only knew then what I knew now I would have NEVER put that stuff in my body. It is just packed full of fake and horrible ingredients! So let’s clean it up with this One-Pot Hamburger Helper. And if you’re looking for a take on their Italian Shells and Cheese, check out my One-Pot Italian Shells and Cheese.

But, Hamburger Helper is freaking delicious, easy, and saves a Mom’s life for dinner when she doesn’t have time to think or cook dinner! So Amen to that. However, I made this clean version for my kiddos the other day, and WOW, its delicious. Plus, it doesn’t take any longer than the toxic filled boxed version! So you momma’s out there with picky kids and husbands,  rejoice! This is the answer to your prayers. 

One-Pot Hamburger Helper

I’ve told you many times that my favorite brand of gluten-free pasta I use in my house is Jovial Brown Rice Pasta. It only has two ingredients (organic rice flour + water) and the taste and texture is outstanding. I buy mine at Whole Foods and I use it in this dish to keep it gluten-free and clean. Also, if you are a dairy-free family– you’ll see that the dairy I included in the dish is optional. 

So here we have it: a one-pot, easy, delicious Hamburger Helper that your kids will say DANGGGG GIRRRL.. haha, maybe they won’t say that but they will definitely say positive things and you only have to dirty up one skillet to make it. I just LOVE it. 

If you enjoyed this One-Pot Hamburger Helper, try my other one-pot meals!

One-Pot Hamburger Helper
4.93 from 70 votes

One-Pot Hamburger Helper

A cleaner re-make of the classic boxed Hamburger Helper that the whole family will LOVE.
Servings: 6 people


  • 2 tbsp. olive oil
  • 1/2 cup finely diced yellow onion
  • 1 lb. ground beef
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 tbsp. tomato paste
  • 12 oz. dried elbow pasta (I use Jovial Brown Rice Pasta for Gluten-Free) *regular pasta or even chickpea pasta works here
  • 2 cups beef broth
  • 2 cups milk *for dairy-free, sub 2 cups almond milk or just do 4 cups of beef broth
  • 1 cup shredded cheddar cheese optional, omit for dairy-free
  • 1/4 cup freshly chopped parsley optional, for garnish


  • Heat a deep skillet or pot over medium-high heat. Add olive oil, onions, and ground beef. Season with the salt, pepper, garlic powder, and paprika. Saute, breaking up the ground beef with the back of a spoon, until the beef is cooked through, no longer pink, about 5-7 minutes. Drain off excess fat if necessary (I like to keep at least 2 tbsp in there for added flavor).
  • Add in the tomato paste and stir to combine.
  • Add the pasta, the beef broth and the milk and Stir to combine. Bring contents in the pot to a boil and once boiling, reduce the heat to a very subtle simmer and let cook until pasta is tender, stirring very often, until most of the liquid has absorbed and the pasta is al dente, 12 to 15 minutes.
  • Remove from heat and fold in the cheese. Garnish with parsley, if using.
  • Serve and enjoy!


For reheating: Heat in a skillet over medium heat and add beef broth to rehydrate the noodles. I splash it in about 1/4 cup at a time (depending on how much I am reheating) until it reaches the consistency I want and the noodles are tender again.


Calories: 580kcal, Carbohydrates: 51g, Protein: 25g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 852mg, Potassium: 448mg, Fiber: 5g, Sugar: 6g, Vitamin A: 563IU, Vitamin C: 2mg, Calcium: 259mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6 people
Calories: 580

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. When I tried to make this, the milk got sort of grainy/curdled looking. Any tips on how to avoid this or is that normal?

    1. Make sure your pasta isn’t simmering heavily or boiling, it really just needs a subtle, soft simmer to cook through and not curdle. Also- letting your milk out to get closer to room temp before you pour it in also helps.

  2. 5 stars
    Thank you for providing such an easy and delicious DF meal for my family. I substituted with Oatmilk instead of Almond milk since that’s what I had on hand and it was absolutely perfect!!

  3. Quick, easy and delicious!! I used oat milk and doubled the recipe. Thank you for this great, cheap and easy dinner.

  4. I’ve been making this regularly for maybe a year? We love it!!! I highly recommend adding 1 tbsp of Worcestershire when you add the tomato paste. Delectable!

  5. Hi there! Watching your real back on Instagram of this recipe and saw that you added in something white at the end to add a creamy texture- it’s not listed in the ingredients (unless I’m going crazy!) but is it cream cheese or sour cream? Thanks for your time!