Description
This Gluten-Free Hamburger Helper (Cheeseburger Macaroni) is the best homemade version of the childhood classic. Ditch the powdered cheese packet for this easy, one-pot meal made with real cheddar, savory ground beef, and gluten-free pasta. It’s creamy, comforting, and ready in just 30 minutes.
Ingredients
— The Beef Base —
1 lb lean ground beef (90/10 preferred)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon cornstarch (or GF all-purpose flour) – helps thicken the sauce
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
— The Liquid & Pasta —
2 cups beef broth (ensure gluten-free)
1 ½ cups milk (whole milk makes it creamier)
1 tablespoon tomato paste (optional, for that signature ‘box’ flavor depth)
8 oz (approx. 2 cups) gluten-free elbow macaroni (Barilla or Jovial work well)
— The Cheese —
2 cups sharp cheddar cheese, freshly shredded (pre-shredded contains anti-caking agents that affect melting)
Fresh parsley for garnish
Instructions
1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion.
2. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onions are soft (about 5-7 minutes). Drain any excess grease if using fatty meat.
3. Add the minced garlic, paprika, onion powder, salt, and pepper. Stir and cook for 1 minute until fragrant.
4. Sprinkle the cornstarch (or GF flour) over the meat mixture and stir well to coat. This prevents the sauce from breaking later.
5. Stir in the tomato paste, beef broth, milk, and the uncooked gluten-free macaroni noodles. (Make sure the liquid covers the pasta as much as possible).
6. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
7. Cover the pan with a lid and simmer for 10–12 minutes. IMPORTANT: Stir every 3-4 minutes to prevent the gluten-free pasta from sticking to the bottom or clumping together.
8. Once the pasta is tender (al dente) and most of the liquid is absorbed (it should still look slightly saucy), remove the pan from the heat.
9. Stir in the shredded cheddar cheese until fully melted and the sauce creates a thick, creamy coating.
10. Let the skillet rest for 5 minutes before serving. The sauce will continue to thicken as it cools. Garnish with parsley if desired.
Notes
Pasta Brand Matters: Gluten-free pasta can turn to mush if overcooked. Brands like Jovial (brown rice) or Barilla (corn/rice blend) hold up best in one-pot meals.
Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch or cellulose, which can make your sauce gritty. Buying a block and grating it takes 2 minutes and makes a huge difference.
Dairy-Free Option: Use almond milk or oat milk (unflavored) and a high-quality vegan cheddar melt.
Vegetable Boost: Add chopped bell peppers or zucchini with the onions, or stir in frozen peas at the very end for extra nutrition.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 890
- Fat: 26
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 32
- Cholesterol: 95