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Cheeseburger Macaroni Soup

A delightful dish combining the savory goodness of a classic cheeseburger with a creamy soup, perfect for cold nights or quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup milk Use low-fat milk for a lighter version.
  • 2 cups elbow macaroni Use whole wheat or gluten-free options if desired.
  • 2 cups shredded cheddar cheese Opt for low-fat cheese to reduce calories.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Method
 

Cooking
  1. In a large pot over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Drain excess fat.
  2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
  3. Pour in the beef broth and bring to a boil. Once boiling, add the elbow macaroni and cook according to package instructions, usually about 7-8 minutes until al dente.
  4. Reduce heat to low and stir in the milk. Allow the soup to simmer for 5 minutes, ensuring the macaroni absorbs some of the liquid.
  5. Gradually add in the shredded cheddar cheese, stirring to combine until melted and creamy.
  6. Stir in the Worcestershire sauce, mustard, salt, and pepper to taste. Adjust seasoning if necessary.
  7. Ladle the soup into bowls and garnish with chopped parsley if desired.

Notes

This soup is versatile; customize it by adding diced tomatoes or bell peppers. Leftovers can be stored in an airtight container for up to three days or frozen for up to two months. Reheat gently on the stove, adding extra milk if needed.