Macaroni Cheeseburger Soup
A cozy bowl of macaroni cheeseburger soup that combines all the flavors of a cheeseburger into a quick, satisfying meal.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 for flavor; leaner if you prefer)
- 1 cup macaroni pasta (elbow or small shells)
- 1 cup cheddar cheese, shredded For smoother melting, grate your own cheese
- 1 cup milk (whole gives best richness)
- 3 cups beef broth
- 1 onion chopped
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- to taste Salt and pepper
Optional Toppings
- to taste croutons
- to taste chopped pickles
- to taste extra shredded cheese
Instructions
Preparation
- Heat a large pot over medium heat. Add the ground beef and cook, breaking it into small pieces until browned. Drain excess fat, leaving a thin film for flavor.
- Add the chopped onion and minced garlic to the pot. Cook for 4–5 minutes, stirring, until the onion is translucent and aromatic.
- Pour in the beef broth and bring it to a gentle simmer. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Stir in the macaroni and cook according to the package directions until al dente (typically 7–9 minutes).
- Lower the heat to low. Stir in the milk and Worcestershire sauce. Warm gently, avoiding a rolling boil.
- Remove from heat and gradually add the shredded cheddar, stirring continuously until melted and creamy. Adjust consistency with a splash more milk or broth if desired.
- Taste and season with salt and pepper. Serve immediately with your chosen toppings.
Notes
For best results, use freshly grated cheese, and consider swapping ingredients to suit personal preferences or dietary needs. Store leftovers properly and reheat gently.