Hamburger Helper Lovers Will Love This New & Improved Recipe

© Hearst OwnedTry this cheesy, beefy take on the childhood classic with Delish.com's Childhood Eats Hamburger Helper Recipe

Welcome to the second installment of Childhood Eats, where I take a super classic, memorable childhood recipes-maybe from my childhood, maybe from yours!-and remake it so it's even better.

WHAT is Hamburger Helper?

Hamburger helper is one of the meals my brothers and I made for ourselves when we were home alone. Sometimes we would zhuzh it up with things we found in our kitchen like frozen peas or extra spices. Our go-tos were the four cheese lasagna and the classic cheeseburger macaroni. As you know Hamburger Helper comes in a wide variety of flavors, but we kept it classic for this recipe. This one right here is a whole nother level; handmade cavatelli pasta, freshly ground beef straight from the butchers block, decadent sour cream, and you can'tt forget the sharp cheddar cheese. Hold on to your noodle for this one and let this hamburger help ease your Covid pains and help you rejuvenate your childhood memories.

Tried my twist on this childhood favorite? Let us know how it came out in the comments below!

Yields: 6

Prep Time: 15 mins

Total Time: 1 hour

Ingredients

• 4 c.

  sifted all purpose flour

• 2 tbsp.

  kosher salt

• 2 tbsp.

  olive oil

• 1 1/2 c.

  water

• 1/2

  medium yellow onion, diced

• 2

  cloves of garlic

• 1 lb.

  ground beef

• 1 tsp.

  garlic powder

• 1 tsp.

  onion powder

• kosher salt

• freshly ground black pepper

• 1 tbsp.

  Frank's red Hot

• 1 c.

  sour cream

• 1/2 c.

  chicken stock

• 3 c.

  shredded sharp cheddar cheese

Directions

1. Place sifted flour into a large mixing bowl and make a well in the center. Add salt, olive oil, and water into the well. Using a fork start incorporating flour into the liquid until combined enough for you to start kneading the dough with your hands. Knead for about 8mins minutes until smooth and elastic. If needed, adjust the dough with more flour if it is too wet or more water if it is too dry. Wrap the dough in plastic wrap and rest for half an hour.
2. After the dough has rested, roll into a rectangle about ½ inch thick and cut into strips ¾ inch wide. Cut each strip into ½ inch rectangular pieces.
3. Lightly flour your cavatelli board and roll each piece gently with your thumb down the board. Lay your cavatelli in a single layer on a floured sheet tray until ready to cook. If you are planning on making the pasta ahead, you can put it into the freezer until you need it.

1. Start boiling salted water in a pot for your pasta. While that is heating up add onion and garlic to a large saute pan and cook until translucent. On medium high heat add the ground beef to brown with the garlic powder, onion powder and salt and pepper. Once cooked drain some of the oil from the beef if needed.
2. After the meat is cooked, add your cavatelli to the boiling water and cook for about five minutes, until they float to the top of the water. It is always good to take a fork and try a piece if you are unsure.
3. On medium-low heat add franks red hot, sour cream, and broth to the beef and stir until the sauce is combined. Then add your cooked cavatelli to the beef sauce and stir in your cheese until melted (you can increase or reduce the amount of cheese to your liking). Season with salt and pepper to taste and garnish with sliced green onion and enjoy!