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Creamy, cheesy, and full of savory beef flavor, this one-pan Healthy Hamburger Helper has finely grated carrots and zucchini that soften right into the sauce. Lean ground beef and protein pasta add more protein and fiber, while broth, pasta starch, and plenty of cheddar create that creamy finish without any milk or heavy cream. It’s a complete dinner, all in one pan and on the table in about 30 minutes.
Some nights, I want something cheesy and comforting that I know everyone will be excited about, but I also want dinner to feel complete without making extra sides. That’s what I love about this homemade Hamburger Helper. I added lean ground beef, two vegetables, and protein pasta to the same skillet, but it still tastes like the classic beefy, cheesy dinner we all love.
What Makes This Hamburger Helper Different
For me, healthy Hamburger Helper still has to taste like classic Hamburger Helper with tender pasta, savory beef, and plenty of cheddar. I use lean ground beef and protein pasta, then grate carrot and zucchini on the small holes of a box grater so they soften right into the sauce. That gives the meal more protein, fiber, and vegetables without losing the beefy, cheesy flavor I love.
A few other things I love about this version.
- 35 grams of protein and 7 grams of fiber per serving. From ingredients like lean beef, protein pasta, and vegetables.
- Everything cooks in one skillet. The pasta absorbs the beef broth while it cooks, so there’s no separate pasta pot or colander.
- No milk or cream needed. Pasta starch, broth, and cheddar cheese create the sauce without adding milk or cream.
- The vegetables practically disappear into the sauce. Finely grating the carrot and zucchini helps them soften into the skillet while the beef and cheddar remain the dominant flavors.
Ingredient Notes
Here’s what I use for this homemade hamburger helper, plus a few swaps you can make with what you have.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground beef: I use lean ground beef to keep the sauce light. Ground turkey or chicken works, too, though you’ll lose some of that classic beefy flavor.
- Veggies: Carrots, zucchini, and onion add a little sweetness to the savory sauce. Use the small holes on the grater to grate the carrot and zucchini, so they’re almost completely hidden once everything is cooked.
- Beef broth: I use beef broth to carry that savory flavor through the pasta as it cooks. Chicken or vegetable broth works in a pinch, but the flavor will be milder.
- Pasta: I use uncooked chickpea elbow noodles or protein pasta. Regular elbows work, too! Protein and chickpea pastas can vary in cooking time and how much liquid they absorb, so keep an eye on the skillet and add a little more broth if the pasta needs additional cooking time.
- Cheddar cheese: Sharp cheddar gives you a stronger cheese flavor, while mild cheddar keeps things mellow. Colby Jack also works, or try a mix of cheddar and Monterey Jack. American cheese would be delicious too!
How to Make One Pan Hamburger Helper
- Brown the beef and soften the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 7 minutes, breaking it up as it cooks, until mostly browned. Add the onion, carrot, and zucchini, then cook for another 4 to 5 minutes, until the vegetables have softened.
- Add the tomato paste and seasonings. Stir in the tomato paste, garlic powder, paprika, salt, and pepper. Cook for 1 to 2 minutes, until the tomato paste begins to darken.
- Cook the pasta. Add the broth and uncooked pasta, then stir to combine. Cover the skillet and cook over low heat for 9 to 10 minutes, stirring occasionally, until the pasta is almost tender and moist. Cook for another 1 to 2 minutes, if needed.
- Finish your healthy hamburger helper. Remove the skillet from the heat while the mixture still looks slightly saucy, then stir in the cheddar until smooth and melted. The sauce will continue to thicken as it sits.
jamie’s tips
How to Keep the Pasta Tender and the Sauce Creamy
Here are a few little things to keep in mind for tender pasta and a smooth, cheesy sauce:
- Use the small holes on your grater. I know the bigger holes make grating faster, but those thicker carrot pieces take longer to soften. The fine side is worth it here!
- Keep the noodles in the liquid. Give any noodles sticking out a little nudge into the broth. An occasional stir helps everything cook evenly, too.
- Add extra broth a splash at a time. If the pan looks dry but the pasta still needs more time, pour in a little broth. Start small so you don’t end up with a soupy sauce.
- Add freshly shredded cheese off the heat. Pre-shredded cheese contains anti-caking ingredients that can make the sauce less smooth, so I prefer freshly shredded cheese. Once the pasta is tender, turn off the heat and stir in freshly shredded cheddar so it melts gently instead of becoming oily or grainy.
Meal Prep and Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Meal prep: Dice the onion, grate the carrot and zucchini, and shred the cheese up to a day ahead. Keep everything refrigerated in separate airtight containers until you’re ready to cook.
- Reheat: Warm leftovers in the microwave or in a skillet over low heat, stirring occasionally. I add a splash of broth or water to loosen the sauce if it needs it since the pasta absorbs more liquid as it sits.
More Easy Dinner Recipes
If you’ve made and loved this Healthy Hamburger Helper or any other recipe on my blog, please leave a 🌟 star rating and comments below!
One Pan Healthy Hamburger Helper
Ingredients
- 1/2 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup diced onion, (1 medium onion)
- 1 cup finely grated carrot, (1 large or 2 medium carrots)
- 1 1/2 cups finely grated grated zucchini, (1 medium zucchini)
- 3 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon ground black pepper
- 2 1/2 cups beef broth
- 8 ounces dry chickpea elbow pasta, or protein pasta elbows
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the ground beef and cook for 6-7 minutes until the meat is mostly browned.
- Add the zucchini, carrot, and onion to the pan and cook for another 4-5 minutes until the veggies have softened.
- Next add the tomato paste, garlic powder, paprika, salt, and pepper. Cook for 1-2 minutes until the tomato paste begins to darken.
- Add the broth and pasta to the pan and stir to combine. Try to make sure the noodles are covered with liquid as much as possible. Reduce heat to low, cover, and cook for 9-10 minutes, stirring occasionally, until the pasta is tender. Add a splash of broth to loosen the noodles, if needed.
- When the noodles are cooked, turn off the heat, and stir in the cheese until melted.
Notes
- Grate the vegetables finely. Use the small holes of a box grater so the carrots and zucchini soften into the sauce instead of staying chunky.
- Pasta can vary. Protein and chickpea pastas absorb liquid differently. If the skillet looks dry before the pasta is tender, add extra broth a few tablespoons at a time.
- Don’t cook away all the liquid. The mixture should still look slightly saucy when the pasta is done since it will continue to thicken as it sits.
- Add the cheese off the heat. Freshly shredded cheddar melts most smoothly and helps keep the sauce creamy rather than grainy or oily.
- For leftovers: Add a splash of broth or water when reheating to loosen the sauce.
- Nutrition will vary depending on the ground beef, pasta, and cheese brands you use.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
