Homemade Hamburger Helper (Flavor Variations)

Step 1: Brown ground beef in a large skillet; drain. Add hot water, milk and pasta and your homemade sauce packet (2 teaspoons beef bouillon powder, corn starch, chili powder, garlic powder, salt, sugar, and paprika); bring to a boil. Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.

Step 2: The last few minutes of cooking time, stir in the cheese; cover the pot again for the final few minutes of cook time. When the pasta is tender and the cheese is melted, turn off heat and uncover. Let mixture stand, uncovered, about five minutes (it will thicken more as it stands). SEE BELOW FOR MORE FLAVOR OPTIONS!

Step 3: LASAGNA: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups either lasagna broken into small pieces or small egg noodles, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 2 teaspoons beef bouillon powder, 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 1/2 to 2 teaspoons garlic powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup shredded mozzarella cheese near the end, then sprinkle the top with parmesan cheese during the 5-minute standing period.

Step 4: CHEESY BEEF TACO: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 2 teaspoons beef bouillon powder, 1 tablespoon corn starch, 1 tablespoon chili powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end, then top with another 1/2 cup cheddar plus 1 cup of Fritos during the 5-minute standing period.

Step 5: BEEF STROGANOFF: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 2 teaspoons beef bouillon powder, 1 tablespoon corn starch, 1 1/2 to 2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons dried parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.

Step 6: POTATO STROGANOFF: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups very thinly sliced or diced potatoes, prepare a sauce packet including 2 teaspoons beef bouillon powder, 1 tablespoon corn starch, 1 1/2 to 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.

Step 7: CHEESY ITALIAN SHELLS: Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 1/2 cups small pasta shells, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 2 teaspoons beef bouillon powder, 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 to 1 1/2 teaspoons garlic powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar, shredded, near the end.

Step 8: CHEESEBURGER MACARONI: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups elbow macaroni, prepare a sauce packet including 2 teaspoons beef bouillon powder, 1 tablespoon corn starch, 2 teaspoons paprika, 1 1/2 teaspoons onion powder, 1 1/2 to 2 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup shredded cheddar cheese near the end of cooking, then sprinkle 1/2 cup on the top.