Every Friday, I find myself making this-it’s become a tradition in my home.
This one-pot macaroni cheeseburger soup is a delicious and satisfying meal that’s perfect for a chilly evening. It’s packed with flavor and easy to make, with all the classic cheeseburger goodness in a warm and comforting soup.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Ground beef | 1 lb |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Dried Italian seasoning | 1 teaspoon |
| Beef broth | 4 cups |
| Diced tomatoes (undrained) | 1 (14.5 oz) can |
| Milk | 1 cup |
| Elbow macaroni | 2 cups |
| Shredded cheddar cheese | 2 cups |
| Heavy cream | 1/2 cup |
| Fresh parsley, chopped (optional) | For garnish |
Instructions:
-
Brown the Ground Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spatula, until browned (5-6 minutes). Drain excess fat. Add chopped onion and minced garlic; cook for 3-4 minutes more, or until onion softens.
-
Add Seasonings and Broth: Stir in salt, black pepper, smoked paprika, and dried Italian seasoning. Pour in beef broth and diced tomatoes (with their juices). Bring to a simmer.
-
Cook the Macaroni: Add elbow macaroni to the pot and stir well. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until macaroni is tender, stirring occasionally.
-
Add Milk, Cheese, and Cream: Stir in milk, shredded cheddar cheese, and heavy cream. Cook for 2-3 minutes more, or until cheese is melted and soup is creamy.
-
Serve: Ladle soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
This recipe delivers a hearty and satisfying meal that’s perfect for a cozy night in.
ADVERTISEMENT
