Healthier Hamburger Helper
A lighter version of the childhood delight, with ground beef, cheese and tomato sauce
Servings: 6 bowls
Calories: 615kcal
Cost: $20
Equipment
- medium fry pan
- large pot
- pasta strainer
- cheese grater
- cutting board
- sharp knife
Ingredients
- 1 lb lean ground beef (80 - 90% lean)
- ½ cup yellow onion diced
- 1 lb macaroni noodles
- 1 tsp paprika
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp all purpose flour
- 1 cup unsweetened almond milk or skim milk
- 15 oz plain tomato pureé
- 1 cup low sodium chicken broth
- ⅓ cup white cheddar cheese grated
- ⅓ cup mozzarella torn
- basil leaves optional
- thyme leaves optional
Instructions
- Fill a large pot with water and place it on high heat to bring to a boil. Once boiling, add the macaroni noodles and cook until al dente, around 8 minutes. Remove the pot from the heat and strain the noodles. Set aside.
- Meanwhile, chop the onion. In a medium fry pan over medium heat, add the onions and the ground beef. Break up the beef with a spatula and cook until browned all over, 4-5 minutes.
- Add the paprika, onion powder, salt, pepper and garlic powder and stir until well combined. Sprinkle on the flour and stir until the meat is evenly coated.
- Pour in the almond milk, tomato sauce and chicken broth. Carefully stir and then bring the mixture to a boil for 2 minutes. Then bring it down to simmer, and let simmer for 10 minutes, or until the sauce is thick.
- In the meantime, grate the white cheddar and tear the mozzarella. Pour the macaroni back into the large pot. When the sauce is finished simmering, pour the sauce directly onto the noodles. While it's hot, add in the cheese and stir together until the noodles are evenly coated.
- Top with basil or thyme if you wish. Dish and serve!