I think many of us grew up on Hamburger Helper. My homemade version is far better — a comforting, family-friendly meal everyone will enjoy.
Sometimes I get nostalgic cravings for canned pasta or boxed meals from my childhood. One day I wanted Hamburger Helper but decided to make a homemade version with ingredients I already had. It saved a grocery trip and a few dollars, and the result was a simple, delicious dish that the whole family loved.
This recipe uses straightforward ingredients and can be made with ground beef, turkey, or chicken. It satisfies nostalgic cravings while still being Weight Watchers–friendly at about 8 points per serving (serves 6). If you prefer to reduce points, swap ground beef for ground turkey or chicken.
Ingredients used
- Extra-lean ground beef (or ground turkey/chicken)
- Dried thyme
- Onion powder
- Paprika
- Garlic cloves, minced
- Salt and pepper
- Tomato paste
- Corn starch
- Beef broth
- 2% milk
- Pasta (I like small shells)
- Reduced-fat shredded cheddar cheese
I prefer small shell pasta in this dish because it holds the sauce nicely, but any short pasta like penne or rotini works well. If you’re watching points, using whole wheat pasta may lower the WW points slightly depending on your plan.
You can swap the ground beef for ground turkey or chicken to lighten the dish. For many WW plans, turkey or chicken can be a 0-point option, which brings down the total points while keeping the flavor great.
A good cast‑iron skillet makes a difference for some recipes; I like using mine for this dish. If you don’t have one, any large skillet will work fine.
Cheddar adds a nice sharpness to the sauce, but feel free to use whatever shredded cheese you have on hand.
This recipe yields six generous 1-cup servings. It pairs well with a simple salad and garlic toast — spoon some of the sauce onto the toast for a tasty combo.
Homemade Hamburger Helper
Drizzle
6
15 mins
15 mins
30 mins
Ingredients
- 1 lb extra lean ground beef
- 1.5 tsp dried thyme
- 2 tsp onion powder
- 1 tsp paprika
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 2 Tbsp tomato paste
- 2 Tbsp corn starch
- 2 cups beef broth
- 1.5 cups 2% milk
- 2 cups pasta (uncooked measurement), I used small shells
- 1 cup reduced-fat shredded cheddar cheese
Instructions
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Cook the ground beef in a large skillet over medium heat. Drain excess fat and return the beef to the pan.
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Add the tomato paste, dried thyme, onion powder, paprika, minced garlic, salt and pepper, and the corn starch. Stir to combine well.
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Pour in the beef broth and milk, then add the pasta. Bring to a boil, reduce heat to a simmer, cover, and cook for 9–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
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Remove from heat and stir in the shredded cheddar until melted. Cover for a few minutes to allow the cheese to finish melting and the sauce to thicken further.
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This makes six heaping 1-cup servings. Swap ground beef for turkey or chicken to lower points for some WW plans.
Notes
Personal Points: 5–8 depending on your 0PP foods
SmartPoints (green & blue): 8 (WW recipe builder)
SmartPoints (purple): 5 (WW recipe builder)
PointsPlus: 7 (PointsPlus calculator)
Nutrition per serving (approx.): Calories 280; Fat 9.3 g; Sat fat 4.7 g; Carbs 28.3 g; Fiber 1.3 g; Sugar 4.9 g; Protein 20.5 g (estimated using MyFitnessPal, includes all ingredients)
Store leftovers in an airtight container in the fridge for 2–3 days. This recipe freezes well, making it convenient for meal prep.
To reheat from frozen, thaw first, then warm in a skillet over medium heat, bake in a casserole dish, or use the microwave until heated through.
