Description
Hearty one-pot macaroni cheeseburger soup delivers classic comfort with a playful twist, blending juicy beef, tender pasta, and creamy cheese in a single delightful bowl. Comfort calls when hunger strikes, and this satisfying soup promises to make dinner simple and delicious for hungry families.
Ingredients
Scale
Protein:
- 1 pound (450g) ground beef
Vegetables:
- 1 cup (150g) diced yellow onion
- 1 cup (130g) sliced carrots
- 1 cup (100g) sliced celery
- 5 cloves garlic, minced
Seasonings and Other Ingredients:
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 6 tablespoons (85g) unsalted butter
- 4 tablespoons (30g) all-purpose flour
- 8 cups (1.9 liters) chicken broth
- 8 ounces (225g) uncooked elbow macaroni
- 1 cup (240 milliliters) heavy cream
- 8 ounces (225g) sharp cheddar cheese, shredded
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the ground beef by sautéing it in a large pot over medium heat. Infuse the meat with dried oregano and thyme, seasoning with salt and pepper. Break the beef into crumbles as it cooks, then transfer to a separate bowl.
- Utilize the same pot to melt unsalted butter, then introduce diced onion, sliced carrots, and celery. Elevate the heat and sauté the vegetables, stirring intermittently until they become tender and slightly caramelized.
- Reduce the heat and incorporate minced garlic along with the remaining herbs. Allow the aromatics to release their fragrance for a brief moment, creating a robust flavor base.
- Dust the vegetable mixture with all-purpose flour, ensuring an even coating. Toast the flour for a minute to eliminate any raw flour taste and create a thickening agent for the soup.
- Slowly pour in the chicken broth, whisking to prevent lumps and lift any browned bits from the pot’s bottom. Add the elbow macaroni, adjusting seasoning as needed. Bring the mixture to a gentle simmer, then reduce heat and cook until the pasta reaches al dente perfection.
- Remove the pot from heat and introduce heavy cream, creating a luxurious texture. Gradually fold in sharp cheddar cheese, stirring until it melts completely and forms a smooth, creamy consistency.
- Reunite the reserved ground beef with the soup, gently stirring to distribute evenly. Perform a final taste test, adjusting seasonings to your preference. Ladle the steaming soup into bowls, optionally garnishing with additional cheese or fresh herbs for an extra layer of flavor and visual appeal.
Notes
- Customize the meat by using ground turkey or plant-based crumbles for a leaner or vegetarian version of the soup.
- Choose high-quality sharp cheddar cheese for a more robust and complex flavor profile that enhances the overall taste.
- Prevent macaroni from becoming mushy by slightly undercooking it during the initial simmering stage, as it will continue to soften in the hot soup.
- Optimize the soup’s thickness by adjusting the liquid content: add more broth for a thinner consistency or simmer longer to reduce and thicken the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 553
- Sugar: 4g
- Sodium: 1040mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 109mg