Description
Yes, that’s exactly what this One-Pot Macaroni Cheeseburger Soup delivers.
Ingredients
Scale
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups macaroni pasta
- 2 cups shredded cheddar cheese
- ¼ cup ketchup
- 1 tsp mustard (yellow or Dijon)
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- Salt and pepper to taste
Optional Garnishes:
- Chopped parsley
- Crumbled bacon
- Pickle slices
Instructions
- Brown the Beef:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat. - Sauté Aromatics:
Add the diced onion and garlic to the pot. Cook for 2–3 minutes, stirring occasionally, until softened and fragrant. - Build the Broth:
Stir in the beef broth, milk, heavy cream, diced tomatoes, ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well to combine. - Cook the Pasta:
Bring the mixture to a gentle boil. Stir in the macaroni pasta and reduce heat to medium-low. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender. - Add the Cheese:
Reduce the heat to low. Stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning to taste. - Serve:
Ladle the soup into bowls and garnish with your favorite toppings, like parsley, crumbled bacon, or even a pickle slice for a true cheeseburger feel.