Macaroni Cheeseburger Soup (Print Version)
# Ingredients:
01 -
1 lb ground beef.
02 -
1 small onion, diced.
03 -
2 cloves garlic, minced.
04 -
1 large carrot, diced.
05 -
1 stalk celery, diced.
06 -
4 cups beef broth.
07 -
2 cups elbow macaroni.
08 -
1 1/2 cups shredded sharp cheddar cheese.
09 -
1 cup shredded mozzarella cheese.
10 -
2 cups milk.
11 -
1/2 cup heavy cream.
12 -
2 tbsp all-purpose flour.
13 -
1 tbsp olive oil.
14 -
1/2 tsp smoked paprika.
15 -
1/2 tsp mustard powder.
16 -
Salt and pepper to taste.
17 -
2 tbsp chopped fresh parsley (optional, for garnish).
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat if necessary.
02 -
Stir in the diced onion, garlic, carrot, and celery. Cook for 4-5 minutes until the vegetables are softened.
03 -
Pour in the beef broth and bring it to a boil. Add the elbow macaroni and reduce the heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the pasta is al dente.
04 -
In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Simmer for 2-3 minutes until the soup thickens slightly.
05 -
Stir in the shredded cheddar and mozzarella cheeses, smoked paprika, mustard powder, salt, and pepper. Continue to stir until the cheese is fully melted, and the soup is creamy.
06 -
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers for dipping.
# Notes:
01 -
This one-pot soup is the perfect weeknight dinner, combining the flavors of a cheeseburger with hearty macaroni in a creamy, cheesy broth. Great for a cozy and satisfying meal.