Macaroni Cheeseburger Soup
A warm and hearty dish that combines the comforting flavors of a cheeseburger with creamy macaroni and rich broth, perfect for busy weeknights.
Servings: 6 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 1 lb ground beef Juicy and flavorful, the base of our soup.
- 1 medium onion, chopped Adds an aromatic sweetness that enhances the overall taste.
- 2 cloves garlic, minced A fragrant touch that elevates the flavors.
- 3 cups beef broth Rich and savory, bringing body to our soup.
- 1.5 cups milk (whole or 2%) Creamy goodness that gives a luxurious mouthfeel.
- 1.5 cups uncooked elbow macaroni The comforting staple that makes every bite hearty.
- 1 cup shredded cheddar cheese Melty, gooey, and delightfully cheesy.
- 0.5 cup shredded mozzarella cheese Adds extra stretch and creaminess to the mix.
- 1 tbsp Worcestershire sauce For that little kick of umami flavor.
- 1 tbsp olive oil (optional, for sautéing) Helps add richness and prevent sticking.
- to taste Salt and pepper Essential for enhancing all the dynamic flavors.
- to taste Crushed potato chips or croutons (optional topping) For a delightful crunch.
- to taste Extra shredded cheese (optional topping) Because you can never have enough cheese!
- to taste Fresh chopped parsley (optional topping) A vibrant touch to brighten the bowl.
Instructions
Preparation
- In a large pot, over medium heat, brown the ground beef for about 6–8 minutes, stirring occasionally to ensure even cooking. Drain any excess grease, leaving approximately 1 tablespoon in the pot for flavor.
- Add the chopped onion to the pot and cook for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and sauté for an additional minute, letting the aromas fill your kitchen.
- Pour in the beef broth, milk, and Worcestershire sauce into the pot. Stir everything together and bring the mixture to a gentle simmer.
- Mix in the uncooked elbow macaroni and let it cook for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the soup is well blended.
- Reduce the heat to low. Gradually add the shredded cheddar and mozzarella cheese, stirring continuously until they are fully melted and create a creamy texture.
- If you find the soup too thick, thin it out with additional beef broth or milk. Give it a taste, and season with salt and pepper as needed.
- Ladle the soup into bowls and, if you like, top with crushed potato chips, extra shredded cheese, and fresh parsley for a pop of color and flavor.
Notes
To enhance the soup, consider sautéing the onions and garlic until golden brown before adding the beef. You can also make a vegetarian version by substituting ground beef with plant-based meat or lentils, and using vegetable broth. For an extra layer of flavor, spice it up with some red pepper flakes or smoked paprika. The soup can be served as a hearty dinner option or a cozy lunch.