Description
This Cheeseburger Macaroni Soup is a cozy, cheesy family favorite. It combines the flavors of a classic cheeseburger with tender pasta in a rich, savory broth. It’s a simple, one-pot meal perfect for weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 3 cups beef broth
- 1 can diced tomatoes (14.5 oz), undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon smoked paprika
- 1 cup elbow macaroni (uncooked)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- In a large pot or Dutch oven, cook ground beef over medium-high heat until browned. Drain excess fat.
- Add chopped onion and garlic. Sauté for 3–4 minutes until onions are translucent.
- Pour in beef broth and diced tomatoes. Stir in Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Bring to a gentle boil.
- Add uncooked macaroni. Stir and simmer on medium-low for 10–12 minutes, or until pasta is tender, stirring occasionally.
- Lower heat, pour in heavy cream, and stir in shredded cheddar cheese a handful at a time until melted and smooth.
- Taste and adjust seasoning. Ladle into bowls and serve hot.
Notes
- Use sharp cheddar for the best flavor.
- Shred your own cheese for creamier results.
- Do not overcook the pasta.
- Simmer gently after adding cream to prevent curdling.
- Undercook pasta slightly if freezing leftovers.
- Add peas, corn, or carrots for extra nutrition.
- Store leftovers in an airtight container for up to 4 days in the refrigerator or up to 2 months in the freezer.
- Reheat gently on the stovetop or microwave, adding a splash of broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl