Description
This hearty One-Pot Macaroni Cheeseburger Soup combines all the flavors of a classic cheeseburger in a creamy, comforting soup that’s perfect for a quick and satisfying meal. Ground beef, tender elbow macaroni, and sharp cheddar cheese come together in a rich broth enhanced with garlic, mustard, and Worcestershire sauce for an irresistible dish everyone will love.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup elbow macaroni
- 1 cup milk
- 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 the ground beef and cook until browned, breaking it apart with a spoon to ensure even cooking.
- Sauté 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, releasing their flavors.
- Add the Broth and Tomatoes: Pour in the beef broth and the canned diced tomatoes with their juices. Bring the mixture to a boil, preparing the base for the soup.
- Cook the Pasta: Add the elbow macaroni to the boiling mixture. Reduce the heat to a simmer and cook uncovered for 10-12 minutes, or until the pasta is tender but not mushy.
- Add Dairy and Seasonings: Stir in the milk, shredded cheddar cheese, mustard, and Worcestershire sauce. Continue stirring until the cheese has fully melted and the soup turns creamy and smooth.
- Season to Taste: Add salt and pepper to taste, adjusting the seasoning to your preference to enhance all the flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of freshness and color. Serve immediately.
Notes
- Use sharp cheddar cheese for the best flavor.
- You can substitute the elbow macaroni with any small pasta shape you prefer.
- If the soup is too thick, add a little more beef broth or milk to reach your desired consistency.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when sautéing the onions.
- This soup reheats well and makes great leftovers.
