One-Pot Macaroni Cheeseburger Soup
A creamy and flavorful soup that combines the hearty flavors of macaroni, cheese, and cheeseburgers in one delicious bowl.
Ingredients
Main ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken for a leaner option.
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tablespoon Worcestershire sauce (optional) Adds extra flavor.
- Salt and pepper to taste
Optional toppings
- diced tomatoes Fresh herbs, crispy fried onions, or a dollop of sour cream also suggested.
- green onions
- pickles
Instructions
Preparation
- In a large pot, heat a drizzle of oil over medium heat. Add the ground beef, cooking until it’s browned. Drain any excess fat.
- Add diced onions and garlic with the beef. Sauté until the onions become translucent, about 3-4 minutes.
- Pour in the beef broth, followed by the elbow macaroni. Stir and bring to a boil.
- Lower the heat and let it simmer for about 8-10 minutes, or until the macaroni is tender, stirring occasionally.
- Stir in the shredded cheddar cheese and milk, mixing well until the cheese melts into a creamy sauce. Season with Worcestershire sauce, salt, and pepper to taste.
- Ladle the soup into bowls and top with your favorite garnishes. Enjoy your One-Pot Macaroni Cheeseburger Soup!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over medium heat. For freezing, let cool and transfer to a freezer-safe container, can keep frozen for up to 3 months.