Homemade Bacon Cheeseburger Hamburger Helper
pasta / mains / game day
A nostalgic childhood favorite gets a grown-up upgrade with crispy bacon, seasoned ground beef, tender pasta, and a rich, creamy cheddar cheese sauce, all made in one pot!
I never thought I'd be featuring a pasta recipe for Game Day for the Girls, but this Homemade Bacon Cheeseburger Hamburger Helper might have just changed my mind! Sometimes football games go well into dinner time, and you need something a little heartier than your typical game day appetizers. This recipe takes everything we loved about the classic boxed Hamburger Helper and gives it a delicious homemade upgrade. We're talking crispy bacon, perfectly seasoned ground beef, tender pipette pasta, and plenty of sharp yellow and white cheddar cheese. It's rich, cheesy, a little indulgent, and exactly the kind of comfort food everyone will be going back for seconds of.
The best part? Everything comes together in just one pot, which means minimal cleanup and maximum flavor. We start by crisping up an entire package of bacon, then brown the beef right in that flavorful bacon fat. Onions, garlic, tomato paste, and a splash of white wine build the base before the pasta cooks directly in chicken stock and cream, soaking up all that goodness. Once the pasta is al dente, we stir in more cream, two kinds of cheddar, and all that crispy bacon before finishing with extra cheese, freshly grated Parmesan, and chives. It's everything you want in a cozy Sunday dinner, but just as perfect for feeding a hungry crowd on game day!
Here are the Ingredients for this Homemade Bacon Cheeseburger Hamburger Helper:
Produce: White onion, garlic, chives
Protein: Ground beef, bacon
Dairy: Heavy cream or half-and-half, sharp yellow cheddar, white cheddar, Parmesan cheese
Pasta: Pipette pasta
Pantry: Tomato paste, chicken stock, white wine
Spices & Seasonings: Smoked paprika, garlic powder, onion powder, dried oregano, nutmeg, salt, black pepper
Homemade Bacon Cheeseburger Hamburger Helper
This Homemade Bacon Cheeseburger Hamburger Helper is a grown-up take on the nostalgic boxed classic, made with crispy bacon, seasoned ground beef, tender pipette pasta, and a rich, creamy cheddar cheese sauce. Everything comes together in one pot, with sharp yellow cheddar, white cheddar, and a little Parmesan to finish it off. It's cheesy, comforting, and hearty enough to turn your game day spread into dinner!
Ingredients
- 1 (12–16 oz) package bacon, chopped
- 1 lb ground beef
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 4 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup dry white wine
- 1 1/2–2 cups chicken stock, plus more as needed
- 1 cup heavy cream or half-and-half, divided
- 1/2 lb pipette pasta, uncooked (or your favorite short pasta)
- 3/4 cup freshly shredded sharp yellow cheddar cheese + more for topping
- 3/4 cup freshly shredded white cheddar cheese + more for topping
- Freshly grated Parmesan cheese
- Chives, finely chopped
Instructions
- In a large, deep skillet or Dutch oven over medium heat, add the chopped bacon and cook until golden brown and crispy, about 8–10 minutes. Using a slotted spoon, remove the bacon and transfer to a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease in the pot. Remove the rest.
- Add the ground beef directly to the pot with the reserved bacon grease. Cook over medium-high heat, breaking it apart with a wooden spoon, until browned, about 5–7 minutes. Add the smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and nutmeg. Stir until the beef is evenly coated in the seasonings.
- Push the beef to the side, add a tbsp of olive oil and stir in the diced white onion and cook for 3–4 minutes, until softened. Add the minced garlic and cook for another minute, stirring frequently until fragrant. Then stir everything together.
- Push everything aside once more in the pan to add the tomato paste, allowing it to cook for 1–2 minutes to deepen its flavor. Mix the tomato paste in with the beef mixture. Then pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce for about 2 minutes.
- Pour in 1 1/2 cups chicken stock and 1/2 cup heavy cream or half-and-half, stirring to combine. Add the uncooked pipette pasta directly to the pot and bring everything to a gentle simmer. Then cover and let it come to a gentle simmer, stirring frequently, for approximately 10–15 minutes, or until the pasta is al dente. Add additional chicken stock, a splash at a time, as needed to prevent the pasta from drying out or sticking.
- Once the pasta is al dente, reduce the heat to low and stir in the remaining ½ cup heavy cream or half-and-half. Gradually add the shredded sharp yellow cheddar and white cheddar, stirring until the cheeses are completely melted and the sauce is smooth and creamy. If needed, add another splash of chicken stock or cream to loosen the sauce.
- Fold most of the crispy bacon back into the pasta, reserving some for topping. Stir until everything is evenly combined.
- Top the pasta with additional sharp yellow cheddar, white cheddar, freshly grated Parmesan, and the remaining crispy bacon. Cover the pot for 1–2 minutes over very low heat, just until the cheese on top begins to melt. Finish with a generous sprinkle of freshly chopped chives and serve immediately.
Notes
- Heavy cream or half-and-half: Either works beautifully in this recipe. Heavy cream creates a richer, more indulgent sauce, while half-and-half makes it slightly lighter. If using half-and-half, avoid boiling the sauce after adding the cheese.
- Use freshly shredded cheese: For the smoothest, creamiest sauce, shred your cheddar from a block rather than using pre-shredded cheese.
- Keep an eye on the pasta: Since the pasta cooks directly in the sauce, the amount of liquid needed can vary depending on the pot and cooking temperature. Add extra chicken stock as needed and stir frequently.
- Don't overcook the pasta: Stop cooking when the pipette is just al dente. It will continue to soften slightly as you stir in the cheese.
- Reheating leftovers: The pasta will absorb more of the sauce as it sits. Add a splash of chicken stock, cream, or half-and-half when reheating to bring back its creamy consistency.
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