Cheeseburger Macaroni Soup Bowl (Print Version)
Dig into creamy beef, gooey cheddar, pasta, plus veggies in every bite—super satisfying and homey.
# Ingredients:
→ Base
01 -
65 grams plain flour
02 -
1 tablespoon olive oil
03 -
1 tablespoon chopped garlic
04 -
1 large yellow onion, diced
05 -
900 grams lean ground beef
→ Liquids and Seasonings
06 -
1 tablespoon Italian seasoning
07 -
1 tablespoon onion powder
08 -
1 1/2 teaspoons ground black pepper
09 -
950 millilitres chicken broth
10 -
1/2 teaspoon paprika
11 -
480 millilitres heavy cream
12 -
1 1/2 teaspoons salt
→ Vegetables, Pasta and Cheese
13 -
35 grams shredded parmesan cheese
14 -
100 grams carrots, julienned
15 -
340 grams shredded cheddar cheese
16 -
150 grams uncooked elbow macaroni
# Instructions:
01 -
Take off the lid and mix once more. Dump in cheddar and parmesan. Stir around till it’s smooth and gooey. Dish up while it’s hot.
02 -
Pop a lid on top and keep the stove on low. Let it bubble away for twenty minutes. Remember to stir here and there so nothing sticks.
03 -
Get it boiling fast, then add the carrot sticks and dry macaroni. Mix it up and let it get back to a good boil.
04 -
Shake in salt, black pepper, Italian herbs, paprika, and onion powder. Give it a good mix so everything mixes in nicely.
05 -
Slowly add chicken broth, keep whisking till it gets a bit thick. Next, pour in the heavy cream and swirl it together.
06 -
Stir in the chopped garlic and let it sizzle for a bit. Sprinkle in the flour and keep stirring so it cooks for a few minutes — you don’t want that raw taste.
07 -
Pour olive oil into your big pot over medium-high heat. Throw in the ground beef and onions. Chop up the meat as it cooks till it’s all browned.
# Notes:
01 -
Melt the cheese right at the end when the heat’s off — that keeps things nice and smooth instead of clumpy.