OnePot Macaroni Cheeseburger Soup
One-Pot Macaroni Cheeseburger Soup is a comforting and hearty dish that combines the flavors of a cheeseburger with the creamy goodness of macaroni and cheese, perfect for busy nights and requires minimal cleanup.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups beef broth
- 2 cups elbow macaroni
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 1 cup cheddar cheese, shredded
- ½ cup cream cheese, cubed
- ½ cup milk
- ½ cup pickles, chopped optional
- ¼ cup ketchup optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5 minutes.
- Stir in the diced onion and minced garlic. Cook for an additional 2-3 minutes, until the onion is translucent.
- Add the carrots and celery to the pot, stirring well. Cook for another 3-4 minutes until slightly softened.
- Pour in the beef broth and bring to a boil. Once boiling, add the elbow macaroni, paprika, and Italian seasoning. Reduce heat to a simmer and cook for about 8-10 minutes, or until the pasta is al dente.
- Stir in the cheddar cheese, cream cheese, and milk. Mix until the cheeses have melted, and the soup is creamy. Season with salt and pepper to taste.
- If desired, stir in the chopped pickles and ketchup for an added cheeseburger flavor. Serve hot.
Notes
You can add your favorite veggies or leftover ingredients to enhance the soup.
For a lighter version, substitute ground turkey or chicken for the beef.
This soup can be stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.