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Step into her kitchen, sample her favorite dishes, pick up a few of her culinary tips and tricks, in Valerie's Home Cooking.

Hamburger Helpa Recipe from Valerie's Home Cooking

Step into her kitchen, sample her favorite dishes, pick up a few of her culinary tips and tricks, in Valerie's Home Cooking.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings 6 servings
Author Valerie Bertinelli

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound ground 90% lean beef
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 8 ounces uncooked elbow macaroni
  • 2 cups whole milk
  • cups warm water
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 ⁄8 teaspoon cayenne pepper
  • 11/2 cups shredded sharp Cheddar cheese
  • ½ cup chopped American cheese
  • 2 tablespoons thinly sliced fresh chives
  • 1/4 cup panko Japanese-style breadcrumbs
  • 1 scallion green part sliced

Instructions

  1. Melt the butter in a large cast-iron skillet over medium-high. Add the beef, black pepper, and 1/2 teaspoon of the salt; cook, stirring to crumble, until browned, about 5 minutes.
  2. Preheat the broiler with the oven rack 3 to 4 inches from the heat. Reduce the stovetop heat to medium, and stir in the macaroni. Add the milk, warm water, mustard, paprika, garlic powder, cayenne pepper, and remaining 1/2 teaspoon salt.
  3. Bring to a low simmer; cover, reduce the heat to low, and cook, stirring occasionally, until the macaroni is tender, about 12 minutes. Add the cheeses, and cook, stirring constantly, until the cheeses melt. Stir in the chives. Sprinkle the panko over the macaroni mixture. Broil until the panko is golden brown, 1 to 2 minutes. Garnish with the scallion, and serve immediately.
  4. Variation: Add some slices of jalapeño for extra kick.