Description
Experience the delightful fusion of a classic cheeseburger and creamy macaroni soup in this comforting dish. Perfect for a cozy dinner, it’s packed with flavors that will transport you back to childhood.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 can diced tomatoes, undrained
- 2 cups elbow macaroni
- 2 cups whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of smoked paprika
- Onion powder to taste
- Garlic powder to taste
Instructions
- In a large Dutch oven or a heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Add your ground beef and cook, breaking it up with a spoon, until it's fully browned and no longer pink. Drain off any excess fat, leaving just a tablespoon or two in the pot. Reduce the heat to medium. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the beef and onion mixture. Stir constantly for 1-2 minutes, cooking out the raw flour taste. This creates our roux, which will thicken the soup. Next, stir in the tomato paste, ketchup, yellow mustard, and Worcestershire sauce. Cook for another minute, allowing the flavors to meld and slightly toast.
- Pour in the beef broth and the undrained diced tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Add the elbow macaroni to the simmering soup. Stir well to ensure the pasta is submerged and doesn't stick together. Cook according to package directions, usually around 8-10 minutes, or until the macaroni is al dente. Stir occasionally to prevent sticking.
- Once the macaroni is cooked, reduce the heat to low. Gradually stir in the milk or half-and-half. Be careful not to let the soup come to a rolling boil once dairy has been added, as it can curdle. Then, add the shredded cheddar cheese (and any other cheeses you're using) in batches, stirring constantly until each addition is fully melted and incorporated before adding more.
- Taste the soup and adjust seasonings as needed. Add salt and freshly ground black pepper to your preference, and a pinch of smoked paprika if desired. Ladle generous portions into bowls and serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: For a richer flavor, use an 80/20 ground beef blend. Freshly grated cheese melts smoother than pre-shredded. To prevent curdling, ensure the soup is at a gentle simmer when adding dairy and cheese.