Macaroni Cheeseburger Soup
A warm bowl of comfort featuring the delicious blend of flavors from a cheeseburger and macaroni and cheese, perfect for family dinners.
Servings: 6 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 1 lb ground beef Juicy and savory, providing the hearty base for your soup.
- 1 medium onion, chopped Sweet and aromatic, adding depth of flavor.
- 2 cloves garlic, minced Pungent and fragrant, infusing the dish with robust aroma.
- 3 cups beef broth Rich and flavorful, this forms the soothing liquid backbone of the soup.
- 1.5 cups milk (whole or 2%) Creamy and luscious, offering a velvety texture.
- 1.5 cups uncooked elbow macaroni Tender and playful, bringing the beloved pasta experience to your bowl.
- 1 cup shredded cheddar cheese Melty and sharp, amplifying the cheeseburger vibe.
- 0.5 cup shredded mozzarella cheese Mild and gooey, adding extra cheesy goodness.
- 1 tbsp Worcestershire sauce Savory depth that ties all the flavors together.
- 1 tbsp olive oil (optional, for sautéing) Helps to brown the beef and onion beautifully.
- to taste Salt and pepper Essential for enhancing the flavor.
Toppings (optional)
- as desired Crushed potato chips or croutons Adds a delightful crunch.
- as desired Extra shredded cheese For those who can’t get enough cheese!
- as desired Fresh chopped parsley A pop of freshness that brightens the dish.
Instructions
Preparation
- Start by heating a large pot over medium heat. Add 1 lb of ground beef and cook for about 6–8 minutes, breaking it up as it cooks. Once browned, drain any excess grease, but leave about 1 tablespoon in the pot to preserve flavor.
- Next, add the chopped onion to the pot. Cook for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and continue to cook for another minute.
Cooking
- Pour in 3 cups of beef broth, 1 1/2 cups of milk, and 1 tablespoon Worcestershire sauce. Stir everything together and bring the mixture to a gentle simmer.
- Once simmering, add 1 1/2 cups of uncooked elbow macaroni. Let it cook for about 8–10 minutes, stirring occasionally, until the macaroni is tender.
- Reduce the heat to low and slowly add 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese. Stir constantly until the cheese is fully melted and the soup is thick and creamy.
Finishing Up
- If the soup is thicker than you like, thin it out with extra broth or milk. Taste and season with salt and pepper as needed.
- Ladle the comforting soup into bowls and top with optional toppings like crushed potato chips or croutons, extra cheese, and fresh parsley.
Notes
Use fresh ingredients for the best flavor. For a quicker meal, you can pre-cook and freeze the ground beef. Consider adding spices for a little kick. Macaroni can be cooked separately for a firmer texture.