This one-pot macaroni cheeseburger soup is a hearty, comforting meal that combines the flavors of a cheeseburger with the creamy, cheesy goodness of macaroni. Loaded with ground beef, pasta, and a rich cheese-infused broth, it’s a quick and satisfying dinner for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup elbow macaroni
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 tbsp ketchup
- 1/2 tsp mustard powder
- Salt and pepper to taste
Instructions
- Cook the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Add the diced onion and cook for 3-4 minutes until softened. Drain any excess fat.
- Simmer the Broth: Add the beef broth, diced tomatoes, ketchup, mustard powder, salt, and pepper. Stir to combine and bring to a gentle simmer.
- Cook the Pasta: Stir in the elbow macaroni and let it cook in the soup for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Add the Cheese and Milk: Reduce the heat to low. Stir in the milk and shredded cheddar cheese until melted and creamy. Adjust seasoning if needed.
- Serve: Ladle into bowls and serve hot, garnished with extra cheese or parsley if desired.
Tips for Perfect Cheeseburger Soup
- Use Freshly Grated Cheese: It melts better and ensures a smooth, creamy texture.
- Customize Add-Ins: Add diced pickles, crumbled bacon, or a splash of hot sauce for extra cheeseburger flavor.
- Make It Lighter: Use ground turkey or chicken and low-fat cheese for a healthier version.
- Leftovers Tip: If the soup thickens after storing, add a splash of broth or milk when reheating.
Nutrition Information (Per Serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 2g
- Sodium: 860mg
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