Description
This One-Pot Macaroni Cheeseburger Soup combines all the comforting flavors of a classic cheeseburger into a creamy, hearty soup. Ground beef, tender elbow macaroni, savory beef broth, and sharp cheddar cheese come together for a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Liquids and Canned Goods
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup milk
Others
- 1 cup elbow macaroni
- 2 cups shredded cheddar cheese
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Ground Beef: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Add Onion and Garlic: Add the chopped onion and minced garlic to the pot, cooking for 2-3 minutes until the onion softens and becomes translucent.
- Add Broth and Tomatoes: Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
- Cook the Pasta: Add the elbow macaroni to the pot. Reduce the heat to a simmer and cook for 10-12 minutes until the pasta is tender.
- Add Dairy and Seasoning: Stir in the milk, shredded cheddar cheese, mustard, and Worcestershire sauce. Continue stirring until the cheese melts and the soup becomes creamy.
- Season: Add salt and pepper to taste and stir well.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.
Notes
- For a creamier texture, use whole milk or add a splash of heavy cream.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Adjust the amount of cheese based on your preference for cheesiness.
- Add extra vegetables like bell peppers or carrots for added nutrition.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
