Ingredients for One-Pot Macaroni Cheeseburger Soup
Here’s what you’ll need to make this comforting One-Pot Macaroni Cheeseburger Soup:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
4 cups beef broth
1 (14.5 oz) can diced tomatoes, drained
1 cup elbow macaroni (uncooked)
2 cups shredded cheddar cheese
1 cup whole milk
2 tablespoons all-purpose flour (optional for thickening)
Salt and pepper to taste
Fresh parsley or chives, for garnish (optional)
Pickle slices, for garnish (optional)
Directions for Making One-Pot Macaroni Cheeseburger Soup
Cook the beef and onions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are softened, about 5-7 minutes. Drain off any excess fat.
Add the garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the broth and tomatoes: Pour in the beef broth and drained diced tomatoes. Stir to combine, and bring the mixture to a boil.
Add the macaroni: Once boiling, add the uncooked elbow macaroni. Reduce the heat to a simmer, cover the pot, and cook for about 8-10 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.
Make it cheesy: Stir in the shredded cheddar cheese and milk, stirring until the cheese is fully melted and the soup is creamy. If you prefer a thicker soup, you can mix the flour with a little water to make a slurry and stir it into the soup at this point. Cook for another 2-3 minutes to thicken.
Season and serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley or chives and pickle slices, if desired. Serve hot!
