Homemade Hamburger Helper

First of all, let me start by saying…

Happy New Year 2016!!!

I hope you all have spent your new year’s eve well, but mind you that it was only the beginning. There are still a lot to face in 2016 and I sure hope that not only we will survive this year, but we’ll do it while living in style. Wait… why am I saying all this? The focus is about my first recipe in 2016. YAY.

So a few weeks ago my brothers went to US and I was super craving for some Betty Crocker’s Hamburger Helper so I asked them to buy a few packs for me there. My brothers, who are also known as the renegades of the souvenir list since 2000, of course forgot to buy them for me. Nevertheless, I found it to be a blessing in disguise as I finally just gave up and just look up some recipes online. I found about 3-4 recipes online but I mostly just use the ingredients I can easily find in where I live. It turned out to be a success! I made it again for a small party at my brother’s house and everyone loved it, especially my nieces and my brother’s in-laws. This definitely should be in your go-to recipes for comfort food.

Prep time: 5 minutes
Cooking time: 25 minutes


What you’ll need:
– 300 grams of macaroni elbows
– Cooking oil
– An onion, chopped
– 200 grams of ground beef
– 450 ml milk
– 200 ml water
– A block of red cheddar cheese, grated
– A packet of cream cheese (optional)
– Butter

Seasoning mix:
– 1 teaspoon of garlic powder
– 1 teaspoon of chilli powder
– 1 teaspoon of ground oregano
– 1 teaspoon of paprika
– 1 teaspoon of parsley
– A dash of salt
– A dash of pepper


Chopped the whole onion and grate the red cheddar cheese.


In a frying pan, sautée the chopped onions with some cooking oil.


Once the onion softens add the ground beef, mix well.


Add some salt and pepper, cook the beef until brown.

So I miscalculated the size of the pan and the amount of ingredients I need to put in there 😦 if yours also ended up like the picture above, you need a bigger pan.



So continue…


Gradually add the milk while mixing it with the beef and onion.


Add the macaroni to the pan. Like I said in my previous recipes, even distribution is ALWAYS the key in cooking, you need to make sure all of the macaroni is covered with the milk, add the water and extra milk with the macaroni if needed.


Next, add the seasoning mix and the butter (along with the optional cream cheese), add extra seasonings depending on your preferences. Don’t add too much salt as once you add the cheese it will get saltier again.


Once the macaroni softens, add the grated cheese, and mix mix mix.


Almost there…


Aaaaand… DONE.

This is definitely my new favorite recipe, sometimes you get super tired of mac and cheese and this, well, could count as the upgraded version of it. I wish I knew about this sooner when I was still in college have one of those home-parties this will definitely be a hit! But also, I needed this when I was cooking once for the rest of the week because this stays really well in the fridge. All you need to do is to add a little bit of water before you heat it up so the macaroni doesn’t get dried up and all’s good.


Cheers to 2016,

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