Name: Cheeseburger Macaroni Delight Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 1 celery stalk, diced; 4 cups beef broth; 1 (14 oz) can diced tomatoes (with juice); 2 cups uncooked elbow macaroni; 2 cups shredded cheddar cheese; 1 cup milk or heavy cream; 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon mustard (optional, for a classic cheeseburger flavor); 1/2 teaspoon smoked paprika (optional); Salt and black pepper, to taste; Optional garnish: chopped green onions or extra cheese

Description

Experience the unique blend of classic American comfort food with the “Cheeseburger Macaroni Delight Soup.” This recipe captures the essence of a cheeseburger merged with the heartwarming qualities of a rich soup, featuring elbow macaroni and cheddar cheese. It’s a perfect choice for a wholesome family meal that brings a touch of nostalgia, all in one pot.

Ingredients

Scale

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
4 cups beef broth
1 (14 oz) can diced tomatoes (with juice)
2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup milk or heavy cream
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon mustard (optional, for a classic cheeseburger flavor)
1/2 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Optional garnish: chopped green onions or extra cheese

Instructions

Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain any excess grease, leaving about 1 tablespoon in the pot.
Sauté Vegetables: Add the diced onion, carrot, celery, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Build the Base: Stir in the tomato paste, Worcestershire sauce, mustard (if using), and smoked paprika. Cook for 1 minute to let the flavors develop. Then, pour in the beef broth and diced tomatoes, and bring to a boil.
Cook the Pasta: Add the uncooked macaroni to the pot and stir well. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Add the Cheese and Milk: Lower the heat to medium-low. Stir in the shredded cheddar cheese and milk (or cream) until the cheese is fully melted and the soup is creamy. Season with salt and black pepper to taste.
Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions, crumbled bacon, or extra cheese if desired. Serve hot with crusty bread or a side salad.

Prep Time: 10 minutes
Cook Time: 30 minutes