One-Pot Macaroni Cheeseburger Soup is a hearty, comforting dish that combines all the flavors of a classic cheeseburger in a warm, creamy soup.
It's a blend of seasoned ground beef, tender pasta, and melted cheese, making it a satisfying meal perfect for cold days or when you’re craving something cozy and indulgent.
The best part? It's all made in one pot, so cleanup is a breeze!
- Ingredients
1 lb ground beef
1 medium onion, diced
2 cups beef broth
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup milk
Salt and pepper to taste
- How To Make
Brown Ground Beef:
In a large pot, cook the ground beef and diced onion over medium heat until the beef is fully browned and the onion is soft. Drain any excess fat.
Add Beef Broth:
Pour in the beef broth and bring the mixture to a boil.
Cook Macaroni:
Stir in the elbow macaroni, and cook uncovered for about 7-8 minutes, or until the pasta is just al dente.
Add Cheese and Milk:
Lower the heat to medium-low, and stir in the milk and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is creamy.
Season and Serve:
Season the soup with salt and pepper to taste. Ladle into bowls and enjoy!
Tips to make your One-Pot Macaroni Cheeseburger Soup extra delicious :
Choose Lean Ground Beef: Lean beef (such as 90% lean) works well to keep the soup flavorful without being too greasy. If you’re using a higher-fat beef, drain excess grease after browning to avoid an overly oily soup.
Sauté for Extra Flavor: Before adding liquids, take a few minutes to thoroughly brown the ground beef and sauté the onions, garlic, and any other vegetables. This adds depth and brings out the savory flavors.
Add Broth Gradually: Begin with less broth than the recipe calls for, adding more as the soup cooks if it becomes too thick. The pasta will absorb liquid as it cooks, so you can control the thickness this way.
Don’t Overcook the Pasta: To keep the pasta from getting mushy, add it closer to the end of cooking, so it cooks just until al dente. This way, it retains a pleasant bite even as it sits in the hot soup.
Add Cheese Off the Heat: Once the soup is done cooking, remove it from the heat before stirring in the cheese. This helps prevent the cheese from curdling or becoming grainy.
Use Sharp Cheddar for Stronger Flavor: A sharp or aged cheddar will give you that bold cheesy taste that really stands out in the soup. You can also mix in a bit of Monterey Jack or Gouda for an extra creamy texture.
Control the Thickness: If the soup is too thick, add a bit more broth or milk to thin it out to your desired consistency. If it’s too thin, let it simmer a bit longer before adding the cheese, or add a slurry of cornstarch and water for a slightly thicker consistency.
Experiment with Toppings: Just like a cheeseburger, this soup is fun to top! Try pickles for a tangy kick, bacon bits for crunch, diced tomatoes, or even a swirl of ketchup and mustard for an extra cheeseburger-inspired touch.
Make It Ahead: This soup can be made ahead, but note that the pasta will continue to absorb liquid as it sits. When reheating, add a bit more broth or milk to get it back to your desired consistency.
Try a Slow Cooker Variation: For extra convenience, brown the beef and then transfer all ingredients (except cheese and pasta) to a slow cooker. Cook on low for 6 hours, add pasta in the last 30 minutes, and stir in cheese at the end.
With these tips, your One-Pot Macaroni Cheeseburger Soup will turn out flavorful, creamy, and irresistibly cozy every time!
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