Healthy One-Pot Homemade Hamburger Helper
Your Wholesome Ingredient Checklist. Ditch the box with this from-scratch, one-pot beef & pasta dinner. Grated zucchini melts into a creamy, cheesy sauce for extra moisture and nutrients—family-friendly, fast, and budget-wise.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring Cups & Spoons
- Chef’s knife & cutting board
- Box grater
Ingredients
The Base
- 2 Tbsp extra virgin olive oil for sautéing
- 1 lb lean ground beef 90/10 or 93/7
- 1 medium yellow onion, chopped
- kosher salt and black pepper to taste, for seasoning at every stage
- 1 lb short cut pasta elbows, shells, or rotini
- 1 cup grated zucchini from 1 zucchini; melts into sauce
The Savory Sauce
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups low sodium beef broth
- 1 1/2 cups milk whole, 2%, or unsweetened almond milk
- 1 Tbsp ketchup adds tangy sweetness
- 1 1/2–2 cups shredded cheddar cheese freshly shredded melts best
For Garnish
- fresh parsley, chopped for serving
Instructions
- Brown beef & onion: Heat olive oil in a large pot over medium-high. Add ground beef and chopped onion; season with salt and pepper. Cook ~10 minutes, breaking up meat, until beef is browned and onion is soft. Drain excess fat.
- Toast spices: Stir in chili powder, paprika, and garlic powder; cook 1 minute, stirring, until fragrant to bloom the spices.
- Add pasta, zucchini & liquids: Add uncooked pasta and grated zucchini; toss to coat. Pour in beef broth, milk, and ketchup; stir well and season with another pinch of salt.
- Simmer to al dente: Bring to a gentle boil, then reduce to maintain a steady simmer. Cook 5–8 minutes, stirring often, until pasta is al dente and liquid mostly absorbed.
- Make it cheesy: Reduce heat to low and stir in cheddar until fully melted and sauce is thick and glossy.
- Garnish & serve: Divide among bowls and top with chopped parsley. Enjoy warm.
Notes
One-pot wonder: Recipes labeled “one-pot” often see higher engagement because they solve the weeknight cleanup problem. For a lighter sauce, use 1 1/2 cups cheese; for extra creamy, go to 2 cups. Swap in whole-wheat pasta (add a splash more broth) or gluten-free pasta (stir gently and monitor liquid).