Introduction:
This One-Pot Macaroni Cheeseburger Soup is a comforting and hearty meal that combines the best of a cheeseburger and macaroni in soup form. It’s loaded with ground beef, tender pasta, vegetables, and creamy cheese, all simmered together in one pot for a fuss-free, family-friendly dinner. Perfect for a chilly evening or when you’re craving something warm and filling!
Ingredients:
- Ground beef: 1 lb (450g)
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Beef broth: 4 cups (950ml)
- Diced tomatoes: 1 (14.5 oz) can
- Tomato paste: 2 tbsp
- Macaroni pasta: 1½ cups (about 225g), uncooked
- Cheddar cheese: 2 cups (240g), shredded
- Milk: 1 cup (240ml)
- Worcestershire sauce: 1 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Paprika: ½ tsp
- Dijon mustard: 1 tsp (optional, for a tangy flavor)
- Olive oil: 1 tbsp (for cooking)
Optional Ingredients:
- Pickles: ¼ cup, diced (for a cheeseburger-like garnish)
- Bacon bits: ¼ cup (for extra flavor)
- Fresh parsley: 1 tbsp, chopped (for garnish)
Instructions:
1. Brown the Beef:
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes).
- Drain any excess fat if needed and remove the beef from the pot, setting it aside.
2. Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 4-5 minutes, until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Liquids and Pasta:
- Return the cooked ground beef to the pot and stir in the tomato paste, Worcestershire sauce, paprika, salt, and pepper.
- Pour in the beef broth, diced tomatoes (with juice), and uncooked macaroni pasta. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked.
4. Add the Cheese and Milk:
- Once the pasta is tender, reduce the heat to low and stir in the shredded cheddar cheese and milk until the cheese is fully melted and the soup is creamy.
- If you’re using Dijon mustard, stir it in now for a tangy twist.
5. Serve:
- Ladle the soup into bowls and garnish with diced pickles, bacon bits, or fresh parsley if desired.
Tips for Success:
- Don’t overcook the pasta: Add the pasta once the soup is simmering and check it frequently to avoid mushy noodles.
- For a thicker soup, use less broth, or for a thinner consistency, add more as needed.
- Grate your own cheese: Pre-shredded cheese doesn’t melt as smoothly because of added anti-caking agents. Freshly grated cheese gives the soup a creamier texture.
Recommendations:
- Serve this soup with a side of garlic bread or a simple salad to round out the meal.
- You can add different toppings like crispy onions, diced tomatoes, or a drizzle of ketchup and mustard for a fun, cheeseburger-like twist.
Nutrition (per serving):
- Calories: 450
- Protein: 25g
- Carbohydrates: 30g
- Fat: 25g
- Fiber: 3g
- Sodium: 900mg
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