Name: Cheeseburger Macaroni Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Ground beef (85 to 90 percent lean) (Cooks up juicy and flavorful.); 2 cups Elbow macaroni (Cook just until al dente.); 1 medium Onion, diced (Base for flavor.); 2 cloves Garlic, minced (Aromatic base.); 2 medium Carrots, diced (Adds sweetness.); 2 stalks Celery, diced (Adds sweetness and body.); 1 tbsp Tomato paste (Deepens the savory flavor.); 4 cups Beef broth (Low sodium is preferred.); 1 cup Milk or half-and-half (For a creamy texture.); 2 cups Cheddar cheese, shredded (Sharp cheddar melts best.); 1 tbsp Worcestershire sauce (Adds umami flavor.); 1 tbsp Mustard (For classic burger flavor.); 1 tbsp Ketchup (For classic burger flavor.); to taste Salt and pepper (To season the soup.); 1 tsp Paprika (For gentle warmth.); 1 tsp Garlic powder (For additional flavor.); 2 tbsp Butter (For roux.); 2 tbsp Flour (For roux (or use cornstarch).)

Description

A cozy, creamy soup that combines the flavors of a classic cheeseburger with tender macaroni in a hearty broth.

Ingredients

Main Ingredients

1 lb Ground beef (85 to 90 percent lean) (Cooks up juicy and flavorful.)
2 cups Elbow macaroni (Cook just until al dente.)
1 medium Onion, diced (Base for flavor.)
2 cloves Garlic, minced (Aromatic base.)
2 medium Carrots, diced (Adds sweetness.)
2 stalks Celery, diced (Adds sweetness and body.)
1 tbsp Tomato paste (Deepens the savory flavor.)
4 cups Beef broth (Low sodium is preferred.)
1 cup Milk or half-and-half (For a creamy texture.)
2 cups Cheddar cheese, shredded (Sharp cheddar melts best.)
1 tbsp Worcestershire sauce (Adds umami flavor.)
1 tbsp Mustard (For classic burger flavor.)
1 tbsp Ketchup (For classic burger flavor.)
to taste Salt and pepper (To season the soup.)
1 tsp Paprika (For gentle warmth.)
1 tsp Garlic powder (For additional flavor.)
2 tbsp Butter (For roux.)
2 tbsp Flour (For roux (or use cornstarch).)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Warm a heavy pot over medium heat and add a little oil.
Add ground beef, season with salt and pepper, and cook until browned.
Stir in onion, carrots, and celery, and cook until the veggies soften.
Add garlic and tomato paste, cooking for another minute while stirring.

Cooking

Sprinkle flour into the pot and stir for 30 seconds to create a roux.
Pour in the beef broth, stirring to loosen the flavorful bits.
Add Worcestershire sauce, ketchup, mustard, paprika, and garlic powder. Bring to a gentle simmer.
Stir in the uncooked macaroni and cook until al dente, about 7 to 8 minutes.

Finishing Touches

Reduce heat to low and stir in milk or half-and-half.
Gradually add shredded cheddar, stirring until melted and smooth.
Taste and adjust seasonings with salt and pepper as needed.
If the soup thickens too much, add more broth. If too thin, simmer a few more minutes.
Ladle into bowls and add your favorite burger-style toppings.

Notes

This soup can be stored in airtight containers in the fridge for up to 4 days. For best leftovers, cook pasta separately and add when reheating. You can also freeze this soup without pasta for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dinner, Soup
Cuisine: American