Cheeseburger Macaroni Soup
Indulge in a hearty fusion of classic cheeseburger flavors and creamy macaroni soup. This one-pot wonder is perfect for cozy dinners, offering a comforting and satisfying meal that the whole family will love.
Ingredients
Meats & Cheeses:
- 1 lb Ground Beef: Choose lean beef for a hearty yet not overly greasy base.
- 2 cups Sharp Cheddar Cheese: Freshly grated for optimal melt and flavor; consider adding a sprinkle of Parmesan for extra depth.
Pasta & Dairy:
- 2 cups Elbow Macaroni: Perfect for capturing every drop of the creamy broth.
- 1 cup Heavy Cream or Half-and-Half: Ensures a luxuriously smooth texture throughout your soup.
Vegetables & Aromatics:
- 1 Medium Onion diced: Brings a naturally sweet and savory foundation.
- 3 Garlic Cloves minced: Enhances the overall aroma and taste.
- 1 can 14.5 oz Diced Tomatoes: Adds a subtle tang and richness to balance the creaminess.
Liquids & Seasonings:
- 4 cups Beef or Chicken Broth: A quality broth is key to a well-rounded flavor.
- 1 tbsp Worcestershire Sauce: Introduces an umami punch that ties the flavors together.
- 1 tsp Mustard Powder: Offers a slight kick reminiscent of a classic cheeseburger.
- 1 tsp Paprika plus salt and black pepper to taste: Adjust these to perfectly balance the savory notes.
Instructions
Brown the Ground Beef:
- Heat a large Dutch oven or pot over medium-high heat.
- Add the ground beef and cook, stirring frequently, until it's browned and no longer pink.
- For a leaner dish, drain any excess fat before proceeding.
Sauté Aromatics:
- Add diced onions and minced garlic to the beef.
- Sauté until the onions become translucent and the garlic is fragrant—this builds a savory base for your soup.
Build the Base:
- Stir in the diced tomatoes along with Worcestershire sauce and mustard powder.
- Season with paprika, salt, and black pepper.
- Allow the mixture to simmer for 3-4 minutes, letting the flavors meld together.
Incorporate the Broth & Pasta:
- Pour in 4 cups of beef or chicken broth, bringing the mixture to a gentle simmer.
- Stir in the elbow macaroni, ensuring it’s evenly distributed.
- Cover the pot and let it cook until the pasta is al dente, about 8-10 minutes.
- Stir occasionally to prevent the pasta from sticking.
Finish with Cream & Cheese:
- Lower the heat and slowly add in the heavy cream (or half-and-half).
- Gradually mix in the sharp cheddar cheese until it melts smoothly into the soup, creating a rich, creamy texture.
- Taste and adjust the seasoning if needed.
Final Touches:
- Let the soup simmer for another 2 minutes to fully integrate the flavors.
- Remove from heat and serve immediately while hot.