Foshee Lifestyle Blog

The Best Hamburger Helper You’ve Ever Had

Imagine the mouth-watering aroma of Hamburger Helper cooking in your kitchen, just like the one your mom used to make. The New York Times has a recipe for a homemade version of this beloved classic, and it has received over 6,000 rave reviews! It’s sure to be a hit with everyone, especially your kids. Don’t wait any longer, give it a try and discover a new family favorite. We can’t wait to hear what you think!


This truly is the best Hamburger Helper you’ll ever have! For the full recipe, check out our most recent blog post. Link in bio➡️ #Hamburgerhelper #Recipes #Cooking #Apartmentliving #Apartment #Cookingtok

♬ Time for Cooking – Vin Music


Yield: Four servings (we think it makes a littel more than four)

  • ¼cup neutral oil, such as canola or vegetable
  • 1 large yellow onion, diced into ½-inch pieces
  • Salt and black pepper
  • 3garlic cloves, minced
  • 5strips uncooked smoked bacon, finely chopped
  • 1pound ground beef
  • 1cup dry white wine
  • 3cups chicken stock or water
  • ¾cup heavy cream
  • ¼ to ⅓cup hot sauce
  • 2teaspoons hot smoked paprika
  • 1bay leaf
  • 8ounces elbow pasta
  • 5slices American cheese, ripped into small pieces
  • 1½cups grated Cheddar
  • ½cup finely chopped chives


  • Step 1
    Heat a large (12-inch) sauté pan or Dutch oven over medium-low, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
  • Step 2
    Add garlic and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
  • Step 3
    Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
  • Step 4
    Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  • Step 5
    Return pan to medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  • Step 6
    Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf to the pan. Mix until combined and bring to a boil.
  • Step 7
    Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  • Step 8
    Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
  • Step 9
    Remove the pan from heat, stir in chives, and season to taste with salt and pepper. Serve immediately.

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