Foodie Swellness: The ultimate hibernation meal, homemade “Hamburger Helper”
January 5, 2018
Is this dish full of veggies and fibre? Nope. Paleo? Nuh-uh. A rainbow of ingredients chockfull of vitamins and minerals? Not really. It’s pretty beige. But sometimes, like when it’s colder than -30C out and a bomb cyclone is hitting the east coast, you just crave plain old comfort food.
I didn’t grow up eating Hamburger Helper. I actually am not sure if I’ve ever had it. I have always thought it looks delicious in commercials, though. Meaty, creamy, carby. So I suppose I should state that I am not sure if this tastes at all like the boxed HH.
In any case, my recipe is inspired by this one from Dinner Then Dessert, except I added milk to make it creamier and some spices. And the result is everything I wanted for my winter dinner (warm and hearty), eaten tucked under a blanket all cozy, while watching The Mindy Project. It’s the ultimate winter hibernation meal.
Homemade Hamburger Helper
- 1 pound large elbow macaroni
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon cornstarch
- 1 ½ cups beef broth
- ½ cup milk
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 to 2 cups mozzarella cheese, shredded (depending on how cheesy you want it!)
- Cook the macaroni according to the package directions and drain.
- Meanwhile, brown the beef in a large skillet. Remove beef from skillet.
- Add butter to the beef fat in the skillet and saute onion and bell pepper for about five minutes.
- Add beef back to the skillet.
- In a bowl, mix the beef broth, milk and cornstarch together.
- Add the ketchup, Worcestershire sauce, salt, black pepper, cayenne pepper, garlic powder, paprika and beef broth mixture into the skillet.
- Cook about three minutes until the sauce thickens slightly.
- Add the macaroni to the skillet and mix together gently.
- Remove from heat and stir in grated mozzarella.
I’d love to hear from HH fans if this is at all what the boxed variety tastes like. I like the idea of making it from scratch versus using the powdered ingredients and am so pleased with this stick-to-your-hones results of this meal. I rounded out my dinner with a glass of Cabernet but a nice crisp green salad would be a nice side (I just didn’t have anything for a salad in my refrigerator at the time).
Happy hibernating!
Filed under: Foodie Swellness
4 Comments Leave a Comment
1. Eileen | January 16, 2018 at 4:03 PM
Makes a good size portion and is a nice change from my usual ho-hum repertoire.
Thanks! xoe
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