Description
Cheeseburger Macaroni Soup is the ultimate comfort meal, combining the juicy satisfaction of a classic cheeseburger with a creamy, soul-warming pasta soup. This hearty bowl features seasoned ground beef, tender elbow macaroni, and a rich, velvety cheddar broth infused with aromatics and savory spices. Designed for busy weeknights, this recipe turns simple pantry staples into a restaurant-quality meal that is perfect for cooling autumn evenings and satisfies even the pickiest eaters.
Ingredients
1 lb ground beef
1 medium yellow onion, finely diced
2 cloves garlic, minced
4 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 cup elbow macaroni, dry
1 cup sharp cheddar cheese, shredded
1/2 cup heavy cream
1 tbsp Worcestershire sauce
1 tsp paprika
Salt and black pepper, to taste
Instructions
Heat a large pot or Dutch oven over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a wooden spoon; drain excess fat if necessary.
Add the diced onion and garlic, sautéing until the onion is translucent and fragrant.
Stir in the beef broth, undrained diced tomatoes, paprika, and Worcestershire sauce, bringing the mixture to a simmer.
Add the dry elbow macaroni and cook for about 8-10 minutes, or until the pasta is al dente.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese until smooth and melted.
Season with salt and pepper to taste before serving.
Notes
For a bit of extra heat, add a pinch of red pepper flakes. If the soup becomes too thick upon standing, stir in a splash of warm beef broth to reach your desired consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg