Macaroni Cheeseburger Soup
This hearty Macaroni Cheeseburger Soup combines all the comforting flavors of a cheeseburger into a warm and satisfying soup, perfect for a quick and easy meal.
Equipment
- Large Pot
- Dutch Oven
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups beef broth
- 1 can diced tomatoes 14.5 oz, undrained
- 1 cup elbow macaroni
- 2 cups milk
- 8 oz Velveeta cheese cubed
- 1 cup cheddar cheese shredded
- 1 tsp salt
- 0.5 tsp black pepper
Optional Garnishes
- Bacon bits
- Diced pickles
- Shredded lettuce
Sauce
- Ketchup
- Mustard
Instructions
Cooking Steps
- In a large pot or Dutch oven, brown the ground beef over medium heat; drain any excess fat.
- Add the chopped onion to the pot and cook until softened, about 5 minutes, then stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and diced tomatoes (undrained), bring the mixture to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Add the elbow macaroni to the simmering soup and cook according to package directions, usually 7-10 minutes, until al dente.
- Once the macaroni is cooked, reduce the heat to low and stir in the milk.
- Gradually add the cubed Velveeta cheese, stirring constantly until it is completely melted and the soup is creamy.
- Stir in the shredded cheddar cheese until it is melted.
- Season the soup with salt and black pepper to taste.
- Serve the Macaroni Cheeseburger Soup hot, garnished with optional toppings like bacon bits, diced pickles, or shredded lettuce.
- For an extra cheeseburger kick, offer ketchup and mustard on the side for individual preference.
Notes
For a richer flavor, use a mix of ground beef and ground sausage. Adjust the amount of cheese to your liking, and feel free to experiment with different types of cheese like Monterey Jack or American. This soup reheats well, making it great for meal prep!