One-pot Cheeseburger Macaroni Soup
This One-Pot Cheeseburger Macaroni Soup is a comforting, hearty dish that combines the flavors of a classic cheeseburger with the warmth of soup. Perfect for a cozy dinner, this recipe is quick to prepare and made all in one pot for easy cleanup.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- 1 can (14 oz) diced tomatoes (with juice)
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- Salt and pepper to taste
- chopped pickles for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent.
- Pour in the beef broth and milk, and stir to combine.
- Add the elbow macaroni, diced tomatoes (with juice), ketchup, and mustard. Stir well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 8-10 minutes, or until the macaroni is tender.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- Serve hot, garnished with chopped pickles if desired.
Notes
Feel free to customize the soup by adding vegetables like bell peppers or peas.
For a spicier kick, you can add a dash of hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth or milk if needed to restore consistency.