Hamburger Helper

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the beef and onion: Heat a large, deep-sided skillet over medium-high heat. Add the beef and onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes. Spoon off and discard any fat.

Step 2

Add the seasonings: Stir in the tomato paste, chili powder, garlic powder, salt, and pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Add the liquids and cook the pasta: Add 2 cups of the beef broth and bring it to a boil over high heat. Once at a boil, stir in the milk and macaroni and reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.

Step 4

Thicken the sauce: Stir together the cornstarch and the remaining 1/4 cup beef broth in a small bowl until combined. Add the cornstarch mixture to the skillet. Bring to a simmer over medium heat and continue to cook, stirring often, until the sauce thickens slightly and becomes glossy, about 3 minutes.

Step 5

Add the cheese and serve: Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated. Allow to sit and thicken about 5 minutes before serving. Store in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating to help loosen up the sauce.