One-Pot Macaroni Cheeseburger Soup
This hearty one-pot macaroni cheeseburger soup combines the flavors of a cheeseburger with the comfort of macaroni and cheese. Perfect for a quick weeknight dinner, this dish is both filling and delicious, making it a family favorite.
Equipment
- 1 large pot or dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cups beef broth
- 2 cups elbow macaroni
- 1 cup diced tomatoes (canned or fresh)
- 1 cup cheddar cheese, shredded
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- to taste chopped parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onions become translucent.
- Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
- Sprinkle the salt, black pepper, and smoked paprika over the beef mixture and stir thoroughly to combine.
- Pour in the beef broth and add the elbow macaroni and diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, or until the macaroni is tender.
- Once the macaroni is cooked, stir in the milk, Worcestershire sauce, and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Taste and adjust seasonings if necessary. Serve hot, garnished with chopped parsley if desired.
Notes
You can substitute ground turkey or chicken for the beef for a lighter option.
Feel free to add vegetables like bell peppers or spinach for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of extra broth or milk to bring it back to the right consistency.