Description
A warm and hearty soup combining the classic flavors of cheeseburger with creamy macaroni in one pot for easy preparation.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup uncooked elbow macaroni
- 4 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (canned or fresh)
- Optional: chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned, about 5-7 minutes, breaking it up with a spoon.
- Drain excess fat, then add diced onion and minced garlic. Cook for 3-4 minutes until the onion is translucent.
- Stir in salt, black pepper, and smoked paprika.
- Add elbow macaroni, beef broth, milk, and Worcestershire sauce. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until macaroni is tender.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Fold in diced tomatoes and adjust seasonings if needed. Serve hot, garnished with parsley if desired.
Notes
Don’t overcook the beef for juicy results; adjust seasonings according to preference; experiment with different cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg