One-Pot Macaroni Cheeseburger Soup

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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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