Hamburger Helper

- 2 cups Sharp Cheddar cheese (shredded).
- 1 tbsp Ketchup and 1 tsp Yellow mustard (trust me, this gives it that “fast food” burger tang).

The Brown: In a large skillet or Dutch oven over medium-high heat, brown the ground beef and onion. Drain the excess grease (leave about a tablespoon for flavor).
The Toast: Stir in the garlic and all the dry spices. Cook for 1 minute until the spices smell toasted and fragrant.
The Liquid: Pour in the beef broth, milk, ketchup, and mustard. Stir to scrape up any brown bits from the bottom of the pan.
The Pasta: Add the uncooked macaroni. Bring the mixture to a gentle boil.
The Simmer: Reduce heat to low, cover with a lid, and simmer for 10–12 minutes.

The “Stir” Rule: Stir it every 3–4 minutes to make sure the noodles don’t stick to the bottom.
The Cheese: Once the pasta is tender and most of the liquid has been absorbed into a thick sauce, turn off the heat. Stir in the shredded cheese until completely melted and glossy.
The Rest: Let it sit uncovered for 5 minutes. The sauce will continue to thicken as it cools slightly.

The “Noodle” Warning: Do not overcook the pasta! You want it al dente (firm to the bite) before you add the cheese, as it will continue to soften in the residual heat.
Liquid Adjustments: If the sauce looks too thick before the noodles are done, add a splash more milk. If it looks too runny, let it simmer uncovered for the last 2 minutes.
The Cheese Choice: Avoid pre-shredded cheese in the bag if possible. It’s coated in potato starch to keep it from clumping, which can make your sauce feel “gritty” rather than smooth.