Print

Macaroni Cheeseburger Soup

Macaroni Cheeseburger Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty comfort food combining cheeseburger and mac and cheese flavors in one easy pot. Family-friendly and ready in 30 minutes.

Ingredients

Scale
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup water
  • 1 cup elbow macaroni, uncooked
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cheddar cheese, shredded
  • 1/4 cup sour cream or heavy cream
  • Toppings: dill pickle slices, shredded lettuce, diced tomato, additional diced onions

Instructions

  1. Place ground beef and diced onion in a large pot over medium-high heat. Cook 7-9 minutes, breaking up beef with a spoon, until browned and onion is softened. Drain excess grease.
  2. Add minced garlic and cook 1 minute until fragrant, stirring constantly.
  3. Stir in beef broth, diced tomatoes with juice, water, uncooked macaroni, Worcestershire sauce, salt, and pepper.
  4. Bring to a boil, then reduce heat to medium-low. Cover and simmer 10-15 minutes until macaroni is tender, stirring every 3-4 minutes to prevent sticking.
  5. Remove from heat. Stir in shredded cheddar cheese and sour cream for 2 minutes until cheese is fully melted and soup is creamy.
  6. Ladle into bowls and top with pickles, lettuce, tomato, and onions as desired.

Notes

  • Use 80/20 ground beef for best flavor. Ground turkey or chicken works too.
  • Shred cheese from a block for smoothest melting. Pre-shredded cheese contains anti-caking agents.
  • Pasta will absorb liquid as it sits. Add extra broth when reheating leftovers.
  • For freezing, freeze soup base without cheese and cream. Add fresh dairy when reheating.

Nutrition

Find it online: https://www.benefitiany.com/macaroni-cheeseburger-soup/