Hamburger Macaroni

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Growing up, we regularly ate Hamburger Helper meals, and it didn’t take long for us to discover that all boxed meals contain milk, even the ones which don’t necessarily appear to have cheese or milk in the apparent ingredients (reading labels is important!). The powdered mix is what gets you every time. Last year, I started making a non-dairy version instead.

hamburger macaroni

‘This is a family favorite recipe. It’s non-dairy, a faster and much healthier alternative to the famous Hamburger Helper, and it’s very versatile. You can add whatever vegetables and spices you’d prefer. You can also turn this into a casserole.

Ingredients:

1 pound ground beef

1 6 oz. can corn, drained

1 15 oz can crushed tomatoes

2 to 3 cloves garlic, chopped

1 small white or yellow onion, diced

2 cups tomato sauce or spaghetti sauce (ensure it’s non-dairy)

1 ½ to 2 cups elbow macaroni

2 tablespoons Worcestershire sauce

t tsp cumin

Salt, pepper to taste

Instructions

Cook plain elbow macaroni pasta according to package directions. Usually for between 7 to 10 minutes. Drain pasta and set aside. (You can absolutely continue with the following directions while the pasta is cooking, or if you’d rather, allow the pasta to cook first before beginning to brown your meat.)

Grease a large pan or Dutch oven with cooking spray or 1 tbsp of olive oil

Brown your ground meat over medium heat and stir occasionally, until there is no more pink.

Chop onions and garlic.

Once the meat is no longer pink, add onion and garlic to your pan and stir.

Add Worcestershire sauce, spices, 6 oz. can of corn, drained, and 15 oz. can of crushed tomatoes. Stir to mix together.

Add 2 cups of cooked pasta, 2 cups of tomato sauce or spaghetti sauce and stir together.

Reduce heat, allow to cook for 10 minutes.

Optional: I don’t usually add cheese to this recipe for my dairy-free kiddos, but alternatively, you can add 1 cup of non-dairy cheese and stir into the macaroni mixture.

Serve hot and enjoy! Refrigerate leftovers.

hamburger macaroni

Hamburger Macaroni

Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound ground beef
  • 1 6 oz. can corn drained
  • 1 15 oz. can crushed tomatoes
  • 2 to 3 cloves garlic chopped
  • 1 small white or yellow onion diced
  • 2 cups tomato sauce or spaghetti sauce ensure it’s non-dairy
  • 1 ½ to 2 cups elbow macaroni
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions
 

  • Cook plain elbow macaroni pasta according to package directions. Usually for between 7 to 10 minutes.
  • Drain pasta and set aside. (You can absolutely continue with the following directions while the pasta is cooking, or if you’d rather, allow the pasta to cook first before beginning to brown your meat.)
  • Grease a large frying pan or Dutch oven with cooking spray or 1 tbsp of olive oil
  • Brown your ground meat over medium heat and stir occasionally, until there is no longer any pink
  • Chop onions and garlic.
  • Once the meat is no longer pink, add onion and garlic to your pan and stir.
  • Add Worcestershire sauce, spices, 6 oz. can of corn, drained, and 15 oz. can of crushed tomatoes. Stir to mix together.
  • Add 2 cups of cooked pasta, 2 cups of tomato sauce or spaghetti sauce and stir together.
  • Reduce heat, allow to cook for 10 minutes.
  • Optional: I don’t usually add cheese to this recipe for my dairy-free kiddos, but alternatively, you can add 1 cup of non-dairy cheese and stir into the macaroni mixture.
  • Serve hot and enjoy! Refrigerate leftovers.
Keyword homemade
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Filed Under: Dinners