Crockpot Hamburger Helper
All the cheesy, beefy comfort of the boxed classic — made from scratch in the slow cooker with pantry staples and no babysitting required.
Ingredients
- 1 ½ lbground beef(80/20 recommended)
- 1 mediumyellow onion(diced)
- 3 clovesgarlic(minced)
- 1 candiced tomatoes(14.5 oz, undrained)
- 1 cantomato sauce(15 oz)
- 2 cupsbeef broth
- 1 cupwhole milk
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspsmoked paprika
- ½ tspdried oregano
- ½ tspsalt
- ¼ tspblack pepper
- 2 cupselbow macaroni(dry, uncooked)
- 2 cupssharp cheddar cheese(freshly shredded)
Method
- 01
Brown the 1 ½ lb ground beef in a skillet over medium-high heat, breaking it into crumbles, until no pink remains, about 6–8 minutes. Drain excess fat.
- 02
Add the diced medium yellow onion to the same skillet and cook for 2–3 minutes until softened, then stir in the 3 cloves minced garlic and cook 30 seconds more.
- 03
Transfer the beef and onion mixture to the crockpot insert.
- 04
Pour in the 1 can diced tomatoes, 1 can tomato sauce, and 2 cups beef broth. Stir to combine.
- 05
Add the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir everything together.
- 06
Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until the flavors have melded.
- 07
Stir in the 2 cups dry elbow macaroni and the 1 cup whole milk. Replace the lid and cook on high for 20–30 minutes, stirring once halfway through, until the pasta is tender.
- 08
Turn off the heat and stir in the 2 cups shredded sharp cheddar cheese in two additions, letting each addition melt fully before adding the next.
- 09
Taste and adjust salt and pepper as needed. Let the dish rest uncovered for 5 minutes — it will thicken as it sits — then serve directly from the crockpot.
Adapted from public domain & community sources