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A steaming skillet of creamy pasta with ground beef and cheese makes an easy homemade Gluten Free Hamburger Helper Skillet.
Lady Maria

Ultimate Gluten Free Hamburger Helper Skillet

This one-pan gluten free hamburger helper skillet delivers the nostalgic, creamy, and comforting flavor of the classic boxed dinner, but made entirely from scratch. It features a rich, cheesy sauce, tender pasta, and savory ground beef, all ready in about 30 minutes. It's the perfect easy, delicious, and safe weeknight meal for everyone.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend recommended
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp gluten-free all-purpose flour 1:1 blend with xanthan gum
  • 2 cups gluten-free beef broth
  • 1 cup milk whole or 2%
  • 1 tbsp gluten-free Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried mustard powder
  • 8 oz gluten-free elbow macaroni or shells
  • 2 cups shredded cheddar cheese preferably from a block
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large deep skillet or Dutch oven
  • wooden spoon or spatula
  • measuring cups and spoons
  • knife
  • Cutting board
  • Grater (for cheese if not pre-shredded)

Method
 

  1. In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion together, breaking up the beef with a spoon. Cook until the beef is no longer pink and the onion is softened, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Add the minced garlic and tomato paste to the skillet. Stir constantly for about 1 minute until fragrant and the tomato paste darkens slightly.
  3. Sprinkle the gluten-free flour over the beef mixture. Stir well to coat and cook for 1 minute to remove the raw flour taste.
  4. Pour in the beef broth, milk, Worcestershire sauce, smoked paprika, and mustard powder. Add the uncooked gluten-free pasta and stir thoroughly to combine.
  5. Bring the mixture to a boil, then immediately reduce the heat to a steady simmer. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
  6. Remove the skillet from the heat. Immediately stir in the shredded cheddar cheese until completely melted and the sauce is smooth and creamy.
  7. Let the skillet sit, covered, off the heat for 5 minutes to allow the sauce to thicken. Give it a final stir, season with salt and pepper to taste, and serve immediately.

Notes

For the creamiest sauce, shred cheese from a block. Gluten-free pasta cook times vary; start checking at 10 minutes. If sauce is too thick, stir in a splash of broth or milk. If too thin, let it rest covered off heat to thicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk. Variations: For a Cheeseburger Style, stir in 1/4 cup diced dill pickles and a squirt of yellow mustard at the end. For a Tex-Mex Twist, add 1 tbsp taco seasoning with the spices, use pepper Jack cheese, and top with cilantro, avocado, and sour cream.