This One-Pot Macaroni Cheeseburger Soup is a creamy, cheesy comfort food dream come true. The hearty beef, savory broth, and tender pasta combine in a rich, velvety soup that’s perfect for a cozy meal. Topped with melted cheddar and mozzarella, it’s just like a cheeseburger in a bowl!
- Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups elbow macaroni (or any pasta of choice)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup milk
- 1 tablespoon ketchup
- 1 tablespoon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons chopped pickles (optional garnish)
- 2 tablespoons fresh parsley, chopped (optional garnish)
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until softened and fragrant.
- Pour in the beef broth, followed by the macaroni, ketchup, mustard, Worcestershire sauce, salt, and pepper. Stir to combine and bring to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 10-12 minutes, or until the pasta is cooked and tender. Stir occasionally.
- Slowly stir in the milk, followed by the shredded cheddar and mozzarella cheese. Continue stirring until the cheese is melted and the soup is creamy.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped pickles and fresh parsley if desired.
Kcal: 550 kcal | Servings: 4 servings
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