Macaroni Cheeseburger Soup
A delightful and comforting bowl that combines the rich flavors of cheeseburger with the creamy texture of macaroni and cheese in a warm soup, perfect for chilly evenings.
Servings: 6 servings
Calories: 500kcal
Ingredients
Main Ingredients
- 1 lb ground beef Juicy and savory, forms the base of the dish.
- 1 medium onion, chopped Adds aromatic sweetness.
- 2 cloves garlic, minced For a delightful, fragrant base.
- 3 cups beef broth Adds depth and richness.
- 1.5 cups milk (whole or 2%) Provides a creamy texture.
- 1.5 cups uncooked elbow macaroni Perfect for soaking up flavors.
- 1 cup shredded cheddar cheese Sharp and creamy, essential for cheeseburger flavor.
- 0.5 cup shredded mozzarella cheese Melty and stretchy goodness.
- 1 tbsp Worcestershire sauce Intensifies the flavor profile.
- 1 tbsp olive oil (optional) For sautéing.
- to taste Salt and pepper Essential seasonings.
Optional Toppings
- Crushed potato chips or croutons For added crunch.
- extra shredded cheese For additional cheesiness.
- fresh chopped parsley For a pop of color.
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat for 6-8 minutes, breaking it up as it cooks. Drain excess grease.
- Add the chopped onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for another minute.
- Pour in the beef broth and milk, followed by the Worcestershire sauce. Stir and bring to a gentle simmer.
- Add the uncooked elbow macaroni and cook for 8-10 minutes, stirring occasionally, until the macaroni is tender.
- Reduce heat to low and gradually stir in the cheddar and mozzarella cheese until fully melted and integrated.
- If too thick, thin with extra broth or milk. Taste and season with salt and pepper.
- Ladle into bowls and top with optional toppings.
Notes
For extra flavor, consider adding spices like smoked paprika during browning. This soup can be made in a slow cooker. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.