Macaroni Cheeseburger Soup
Ingredients
- For the Soup:
- 1 lb ground beef or turkey/chicken
- 1 medium onion diced
- 2 cloves garlic minced
- 1½ cups elbow macaroni uncooked
- 4 cups beef broth or chicken
- 1 cup whole milk or cream for extra richness
- 1½ cups shredded cheddar cheese sharp = flavor bomb
- 1 cup shredded mozzarella cheese
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ tsp mustard powder optional, but delicious
- Salt & pepper to taste
- 2 tbsp butter
- 2 tbsp flour for thickening
- For Garnish:
- Pickles diced or sliced
- Optional: chopped green onions crispy bacon bits, drizzle of cheddar
Instructions
- Brown the Beef
- In a large pot, melt 1 tbsp butter over medium heat. Brown the beef, breaking it up as it cooks. Drain excess fat, set beef aside.
- Sauté the Veggies
- Add remaining butter to the pot. Toss in diced onion, sauté 3–4 mins. Add garlic and cook 1 more minute.
- Flavor Base
- Stir in tomato paste, Worcestershire, and mustard powder. Cook 1 min. Sprinkle flour over and stir to form a quick roux.
- Add Broth & Milk
- Slowly pour in broth, whisking to avoid lumps. Add milk. Stir and bring to a gentle simmer.
- Add Pasta
- Add dry macaroni. Cook 8–10 mins, stirring now and then, until pasta’s tender but not mushy.
- Cheese It Up
- Reduce heat. Add cheddar and mozzarella. Stir until melted and smooth. Season with salt and pepper to taste.
- Bring it All Together
- Return browned beef to the pot. Stir and simmer 2–3 minutes until everything’s warm and cozy.
- Serve & Garnish
- Ladle into bowls. Top with diced pickles, green onions, bacon bits—or whatever burger topping your soul needs.
Notes
- Sharp cheddar = flavor win. Want more zip? Try pepper jack or a bit of Gruyère.
- Go lighter? Swap in ground turkey or toss in some diced carrots or bell peppers.
- Too thick? Loosen with a splash of broth or milk.
- Toppings = fun. Ketchup drizzle? Crushed chips? Fried onions? All fair game.
- Leftovers love you back. Store 3–4 days in the fridge. Add a bit of milk when reheating.