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Hamburger Macaroni Recipe

User Rating 1 Star Rating (1 Review)


hamburger helper

Hamburger Pasta Recipe

Stephanie Gallagher

Hamburger Pasta Recipe

Why make homemade hamburger helper when the packaged kind is so easy? Because it tastes better! and it's healthier! This hamburger pasta recipe has real vegetables and far less sodium than the packaged kind.

Serve with green peas in lemon butter sauce and carrot salad.


  • 3 large carrots
  • 1 medium onion
  • 1 lb. lean ground beef
  • 3 Tbsp. minced garlic
  • 1 tsp. kosher salt
  • 1 tsp. freshly-ground black pepper
  • 16 oz. elbow macaroni
  • 3-1/2 cups water, divided
  • 1/4 cup soy sauce
  • 2 Tbsp. cornstarch
  • 1 cup sour cream
  • chopped fresh parsley for garnish


  1. Place carrots and onion in the work bowl of a food processor, fitted with a metal blade. Pulse until vegetables are finely chopped. Set aside.

  2. Brown ground beef in a large (12-inch) skillet over medium-high heat.

  3. Add carrots, onions, garlic, salt and pepper. Cook, stirring occasionally until vegetables soften, 5-7 minutes.

  4. Add macaroni, 3-1/4 cups of the water and soy sauce. Cook until macaroni is tender, 7-9 minutes.

  5. Dissolve the cornstarch in the remaining 1/4 cup of water. Add to the hamburger mixture.

  6. Add the sour cream. Cook another 2-3 minutes until mixture thickens.

  7. Garnish with chopped parsley if desired.
User Reviews

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 1 out of 5
Not at all what I was expecting, Member outtoplay

I was looking for simplicity and this was definitely the choice. I was thinking of making the famous ""Shepard's Pie"" but noticed that I had no potatoes. I had plenty of noodles, so hamburger helper came to mind. Fast, simple, one bowl, done. This recipe was near the top of the google list, so I clicked on and at least getting to it was easy. As far as flavour, I had a very difficult time liking this recipe due to several things. I think it called for too much garlic. The carrots gave it too much sweetness. 1 carrot would have been fine. Worchestershire sauce would have been better than soy sauce as the soy mixed with the garlic gave it an asian nose. I had to add much more water than anticipated and the noodles created a thickness from its own starch that the corn starch was not necessary. Perhaps the noodles shoud have been cooked 1/2 way before being added. Just a suggestion. Unfortuantely I doubled the recipe and won't be able to finish it. I thought my boys would love it, they said it was good, but I offered it for their lunch for tomorrow and they said, ""no thanks"". I'll check again in the morning. Maybe they'll change their mind.

5 out of 7 people found this helpful.

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