Description
Cheeseburger macaroni soup brings the comforting flavors of a backyard cookout to your bowl. This hearty dish combines browned ground beef, tender elbow macaroni, and a decadent, velvety cheddar cheese broth. It is a soulful, one-pot meal that mimics the classic experience of a cheeseburger in a soothing, spoonable format, perfect for busy weeknights when you need a quick, nourishing family dinner.
Ingredients
1 lb ground beef (80/20 lean-to-fat ratio)
1 medium yellow onion, finely diced
2 cloves garlic, freshly minced
4 cups beef broth (low-sodium)
14.5 oz can diced tomatoes, undrained
2 cups dry elbow macaroni
2 cups sharp cheddar cheese, shredded
1/2 cup milk
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth and the can of diced tomatoes with their juices.
Bring the mixture to a gentle boil.
Add the elbow macaroni and cook until al dente, stirring occasionally.
Reduce heat to low and stir in the milk and shredded cheddar cheese until melted and smooth.
Season with salt, pepper, and dried oregano to taste.
Serve immediately while warm.
Notes
Use high-quality sharp cheddar for the best flavor. Ensure the soup is not boiling when you add the cheese to prevent the dairy from separating. Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of broth when reheating as the pasta will absorb liquid.