This weeknight-friendly Homemade Healthy Hamburger Helper is nostalgia in a bowl—delicious and nutritious!
I grew up in the 90s, a time when sugary, additive-laden fruit leather strips were considered fruit and a complete breakfast consisted of white toast, Frosted Flakes, and a glass of Sunny D. But at my house, sugary indulgences were limited, and dinner never came from the box-based meals I secretly craved.
While my Greek mom was busy whipping up spanakopita and lamb chops, my best friend’s mom had a different kind of magic in her kitchen: Hamburger Helper. I’d sleep over, and we’d spend hours playing Crash Bandicoot and scarfing down a mix of Kraft Mac and Cheese topped with Hamburger Helper. It was disgustingly delicious—and the best thing ever.
Now that I’m older (and hopefully wiser), I wanted to recreate that same comforting, cheesy goodness, but without the questionable ingredients. This recipe takes everything I loved about Hamburger Helper—savory ground beef, creamy sauce, and tender pasta—and gives it a wholesome spin. The chickpea noodles add a boost of fiber and protein, while almond milk and reduced-sodium broth keep the sauce rich without dairy or a sodium overload.
Plus, this meal all comes together in one skillet, so my best friend’s mom would be proud! And as we used to say in the 90s, I think I straight-up slammed this recipe—no diggity, no doubt.
Is This Homemade Hamburger Helper Healthy?
This recipe is a healthier spin on the classic! Take the noodles, for instance. While I’m a huge fan of standard wheat-based pasta, chickpea noodles are an excellent and nutritious alternative. They add fiber and complex carbs to keep you full longer, something your standard noodle can’t do! I also avoid milk by swapping it with almond milk and reduced sodium broth. With this mix, you won’t even miss the milk.
Want to make it even lighter? Use lean ground turkey or chicken instead of beef. Prefer dairy-free? Skip the cheese altogether—it’s still plenty creamy without it!
Why I Like Chickpea Pasta
Let’s talk about the pasta. Chickpea noodles are the MVP here. They’re not as flavor-neutral as traditional pasta, offering a slightly nutty taste that complements the creamy sauce. Their firmer texture holds up beautifully, so no mushy noodles here. More importantly, they’re full of the good stuff, like plant-based protein and fiber. If you’ve never cooked with chickpea noodles, this is the perfect recipe to give it a shot. It blends so seamlessly with the cheesy, savory goodness that my kids don’t even notice the difference. The joke’s on them!
How To Make Ahead And Store?
Another reason I love this recipe? It’s perfect for meal prep! Make the recipe as instructed, allow it to cool, and store it in an airtight container in your fridge. It should keep for up to 4 days. When reheating, add a splash of broth or almond milk to bring the sauce back to life.
Serving Suggestions
This meal is a hearty dish that stands well on its own. However, I tend to add extra veggies whenever I can. For example, I like to pair it with steamed carrots. They offer a natural sweetness, which is the perfect side for my picky kiddos. Alternatively, Roasted Brussels Sprouts And Asparagus add a crisp and savory complement to the creamy pasta. Feeling spicy? This Jalapeño Coleslaw adds a tasty kick! These sides not only enhance the taste but also add nutritional variety to your meal. And after all those vegetables, you deserve to soak up that creamy sauce in a batch of Easy Air-Fryer Biscuits.
Ingredients
- 1 pound 85% lean ground beef
- 2 teaspoons cornstarch
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 2 cups hot, unsweetened almond milk
- 1 cup hot, reduced sodium chicken or beef broth
- 1 cup hot, canned tomato sauce
- 4 ounces chickpea elbow macaroni noodles
- 1/2 cup cheddar cheese grated (optional)
Instructions
- Heat a large, high-sided skillet to medium heat and cook the beef until browned, about 5-6 minutes. Discard the extra fat.
- Sprinkle the cornstarch, spices, and salt over the beef. Then, pour in the milk, broth, and tomato sauce (make sure they are hot!) and stir until well combined. Bring to a boil.
- Once boiling, stir in the chickpea pasta. Boil for 1 minute, stirring frequently.
- Reduce the heat to medium-low, cover the pan and simmer for 10 minutes, stirring every 3 minutes or so.
- After 10 minutes, remove the lid and cook until thick and reduced, about 5-7 minutes, stirring occasionally.
- Stir in the cheese, if using, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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