Description
A creamy, savory soup that combines the flavors of a cheeseburger with macaroni in a comforting one-pot meal.
Ingredients
Scale
- 1 pound Ground Beef (or ground turkey for a lower-fat option)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons Flour
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 4 cups Beef Broth (or vegetable broth)
- 1 cup Milk (or dairy-free coconut milk)
- 2 cups Elbow Macaroni (or gluten-free pasta)
- 4 ounces Cream Cheese (or low-fat cheese)
- 1 cup Cheddar Cheese (freshly shredded)
Instructions
- In a large pot over medium heat, add the ground beef. Cook until it’s browned, breaking it apart as it cooks. Drain any excess fat.
- Stir in the diced onion and minced garlic. Cook until the onion is translucent and fragrant, around 3-4 minutes.
- Sprinkle in the flour, stirring it in to coat the meat and vegetables.
- Pour in the Worcestershire sauce and add garlic powder, onion powder, paprika, and oregano. Stir well to combine the flavors.
- Gradually add the beef broth and milk while stirring to prevent lumps. Bring the mixture to a simmer.
- Add the elbow macaroni and cook according to the package instructions, typically about 7-10 minutes until tender.
- Once your pasta is cooked, lower the heat and stir in the cream cheese and shredded cheddar. Continue stirring until the cheese is melted and incorporated.
- Taste your soup, and adjust the seasonings if necessary. Serve hot!
Notes
For an extra cheesy experience, consider adding more cheddar cheese or even trying a blend of cheeses. This soup also freezes well!
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg