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Perfect for times when you’re on the go, this One-Pot Macaroni Cheeseburger Soup is cheesy, creamy, and comforting. In less than half an hour, you can have this savory concoction!
Hello there!
Just picture the famous cheeseburger tastes simmering away in a bowl of creamy macaroni soup! All the ingredients—ground beef, macaroni, sharp cheddar cheese, a variety of vegetables, and a creamy broth—come together in this one-pot recipe for quick and hearty macaroni cheeseburger soup. On cold weekends or hectic weeknights, this is the most comforting dinner you can imagine. If you’re looking for a quick and simple dinner that the whole family can whip together, this is a great choice since it takes just approximately 30 minutes from start to finish.
This meal combines two of my favorite things: soup and cheeseburgers. Making everything in one pot also makes cleaning a snap. You could even find yourself with leftovers of this hearty soup the following day! It goes well with crusty bread or on its own.
One pound of ground beef is required.
1 finely sliced small onion 2 minced garlic cloves
(2) teaspoons of tomato paste
4 mugs of beef stock
Canned tomatoes, whole, 14.5 oz.
1 cup of uncooked elbow macaroni
Sharp cheddar cheese, 1 cup shredded
one cup of milk (or half-and-half for a creamier consistency)
1/4 cup of Worcestershire sauce
Adjust with salt & pepper as desired.
Chopped fresh parsley (for garnishing)
How to Follow
Settle the beef: Brown the ground beef in a large Dutch oven or saucepan over medium heat, stirring occasionally, until it’s cooked through. Remove any surplus of fat.
Chop some onions and garlic: Put the chopped garlic and onion into the saucepan. While the onion is softening and aromatic, sauté it for three to four minutes.
Toss in the spices and tomato paste: The tomato paste, Worcestershire sauce, salt, and pepper should be stirred in. Combine all the ingredients and cook for one or two minutes.
mix the beef broth with the diced tomatoes that have not been drained. Stir to mix. Bring the ingredients to a low boil.
Pasta should be cooked: Pour in the macaroni that hasn’t been cooked yet and simmer, covered, for about 10 minutes, or until the pasta reaches a soft consistency.
Lastly, add milk and cheese: Switch to medium-low heat. When the milk has melted and the shredded cheddar has incorporated into the soup, stir in the cheese.
Revise the seasoning before serving: Check the seasoning with a taste and add more salt or pepper if required. Before serving, garnish with fresh parsley.
Methods for Being Prepared
A fuss-free supper alternative, this soup just requires one pot to prepare. To begin, brown the ground beef to enhance its taste. Then, construct the foundation by adding garlic, onions, and tomato paste. As it boils in the saucepan, the pasta soaks up the tasty liquid made of broth and chopped tomatoes. Soup gets a cheeseburger makeover with the addition of milk and cheese at the very end.
Time Spent Preparing
Only ten minutes to prepare
Prep time: twenty minutes
Thirty minutes in total
Quantities Per Serving
Four to six servings may be made using this recipe.
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