Cheeseburger Macaroni Soup
This hearty cheeseburger macaroni soup is the perfect one-pot comfort food, made with ground beef, tender pasta, cheddar cheese, and savory spices. Quick, creamy, and family-friendly!
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden spoon
- Measuring Cups
- Ladle
Ingredients
- 1 lb Ground Beef Lean 80/20 works well
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 2 tbsp Tomato Paste
- 1 can 14.5 oz Diced Tomatoes Undrained
- 1 tbsp Worcestershire Sauce
- 4 cups Beef Broth Low sodium preferred
- 1.5 cups Elbow Macaroni Uncooked
- 2 cups Cheddar Cheese Shredded sharp preferred
- 1 cup Milk or Half-and-Half For creaminess
- 1 tsp Paprika Or smoked paprika
- 0.5 tsp Black Pepper To taste
- 1 tsp Salt Adjust to taste
Instructions
- Brown the Beef
- In a large pot over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add Aromatics & Spices
- Stir in diced onion and garlic; cook for 3–4 minutes. Add tomato paste, paprika, salt, and pepper. Cook for another minute.
- Build the Base
- Add diced tomatoes and Worcestershire sauce. Stir to combine, then pour in beef broth. Bring to a gentle boil.
- Cook the Pasta
- Stir in uncooked macaroni. Reduce heat and simmer uncovered for 10–12 minutes, until pasta is tender.
- Add Dairy & Cheese
- Lower heat to low and stir in milk and shredded cheese. Mix until melted and creamy.
- Adjust & Serve
- Taste and adjust seasonings. Let rest for 5 minutes before serving. Garnish with green onions or diced pickles if desired.
Notes
- For a lighter version, swap ground beef for ground turkey.
- To freeze, leave out pasta and dairy and add those when reheating.
- Try it with different cheese blends like Monterey Jack or gouda for a twist!