Description
A comforting, cheesy, and hearty soup that blends the flavors of a cheeseburger with creamy macaroni in one pot. Perfect for a quick family dinner!
Ingredients
Units
Scale
Base Ingredients:
- 1 pound ground beef
- 4 cups beef broth (or chicken broth)
- 1 1/2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
Optional Add-Ins (for extra flavor):
- 1 small onion, diced (sautéed with the beef)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Chopped pickles (for garnish)
- Crumbled bacon (for topping)
Instructions
Step 1: Brown the Ground Beef
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
- If using diced onion, stir it in and cook for about 5 minutes until softened. Drain excess grease if needed.
Step 2: Add Broth and Macaroni
- Pour in the beef broth and bring it to a boil.
- Add elbow macaroni, reduce heat to medium, and simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender.
Step 3: Stir in the Cheese
- Lower the heat to low and gradually stir in the shredded cheddar cheese.
- Mix until the cheese is fully melted and the soup becomes creamy.
- Taste and adjust with salt and black pepper as needed.
Step 4: Serve
- Ladle the soup into bowls and garnish with optional toppings like pickles, bacon, or extra shredded cheese.
Notes
- Choose Fresh Cheese: Shred cheddar cheese from a block for the creamiest results. Pre-shredded cheese may not melt as smoothly.
- For Thicker Soup: Mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the soup before adding the cheese.
- Add Veggies: Diced tomatoes or a handful of spinach can be added for extra nutrition.
Nutrition
- Calories: 425 kcal per serving
