One-Pot Macaroni Cheeseburger Soup with Ground Beef and Cheddar (Print version)
A creamy one-pot cheeseburger soup with browned ground beef, elbow macaroni, sharp cheddar, and a cozy burger-style broth.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
1 medium carrot, finely diced
05 -
1 celery stalk, finely diced
06 -
3 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
1 tablespoon tomato paste
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon mustard powder
11 -
1/2 teaspoon smoked paprika
12 -
1 teaspoon kosher salt, plus more to taste
13 -
1/2 teaspoon black pepper
For the macaroni and cheddar
14 -
5 cups (1.2 L) beef broth
15 -
2 cups (200 g) uncooked elbow macaroni
16 -
2 cups (480 ml) whole milk
17 -
2 cups (225 g) sharp cheddar cheese, freshly grated
18 -
2 tablespoons chopped dill pickles, for serving (optional)
19 -
2 tablespoons sliced green onions, for serving (optional)
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
02 -
Add the onion, carrot, and celery. Cook for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds.
03 -
Stir in the flour, tomato paste, Worcestershire sauce, mustard powder, smoked paprika, salt, and pepper. Cook for 1 minute so the flour coats the beef and loses its raw taste.
04 -
Pour in the beef broth and scrape the bottom of the pot. Bring to a boil, stir in the macaroni, then reduce to a steady simmer. Cook for 8-10 minutes, stirring often, until the pasta is al dente.
05 -
Reduce the heat to low and stir in the milk. Warm for 2-3 minutes, but do not let the soup boil hard.
06 -
Remove the pot from the heat. Stir in the cheddar a handful at a time until smooth and creamy. Taste and add more salt or pepper if needed.
07 -
Ladle into bowls and top with chopped pickles, green onions, or extra cheddar. Add a splash of warm broth if the soup thickens before serving.
# Good to know:
01 -
Freshly grated cheddar melts smoother than pre-shredded cheese.
02 -
The soup thickens as it rests because the macaroni absorbs broth.
03 -
Best served hot, right after the cheddar melts in.