Description
A creamy and flavorful one-pot soup combining the hearty tastes of macaroni, cheese, and cheeseburgers.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tablespoon Worcestershire sauce (optional)
- Salt and pepper to taste
- Optional toppings: diced tomatoes, green onions, or pickles
Instructions
- In a large pot, heat a drizzle of oil over medium heat. Add the ground beef, cooking until browned. Drain excess fat.
- Add the diced onions and garlic to the pot with the beef. Sauté until onions are translucent, about 3-4 minutes.
- Pour in the beef broth, then add the elbow macaroni. Stir and bring to a boil.
- Reduce heat and simmer for 8-10 minutes, or until the macaroni is tender, stirring occasionally.
- Stir in the shredded cheddar cheese and milk until the cheese melts into a creamy sauce.
- Season with Worcestershire sauce, salt, and pepper to taste.
- Ladle the soup into bowls and top with your favorite garnishes.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat on the stove over medium heat.
- For freezing, let the soup cool completely, then transfer to a freezer-safe container. It can be kept frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal