One-Pot Macaroni Cheeseburger Soup
A hearty and flavorful One-Pot Macaroni Cheeseburger Soup that's easy to prepare and perfect for a family meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Cheese grater (optional)
Ingredients
- 1 pound ground beef
- 1 cup diced onion (about 1 medium onion)
- 2 cloves garlic minced
- 3 cups beef broth
- 2 cups water
- 1 cup elbow macaroni
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- Chopped parsley (for garnish, optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up into smaller pieces with a wooden spoon. Drain excess fat if necessary.
- Add diced onion and minced garlic to the pot and sauté for about 3 minutes until onions become translucent.
- Pour in the beef broth and water, and bring to a boil.
- Stir in the elbow macaroni, diced tomatoes, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper.
- Reduce the heat to medium-low and let it simmer for about 10-12 minutes, or until the macaroni is tender. Stir occasionally to avoid sticking.
- Once the macaroni is cooked, reduce the heat to low and stir in the shredded cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped parsley if desired.
Notes
You can substitute ground beef with ground turkey or chicken for a lighter version.
Feel free to add vegetables like bell peppers or corn for extra flavor and nutrition.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if needed.