Description
A warm, comforting bowl of cheeseburger in soup form, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 cups milk
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 tsp mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Optional toppings: diced pickles, crumbled beef bacon, fresh parsley, extra cheese
Instructions
- Start by heating a large pot over medium heat. Add the ground beef and cook it until browned, which typically takes about 5-7 minutes.
- Once the beef is browned, toss in the diced onion and garlic. Sauté for another 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Next, add the beef broth to the pot, stirring well to combine. Bring this mixture to a gentle boil.
- Once the broth is bubbling nicely, add the elbow macaroni. Stir it in and lower the heat to a simmer. Let it cook uncovered for about 8-10 minutes, or until the pasta is tender.
- When the pasta is cooked, pour in the milk, followed by the cheddar cheese, mustard, and Worcestershire sauce. Stir gently until the cheese melts and everything is well combined.
- Season the soup with salt and pepper to taste.
- Serve hot, and encourage everyone to get creative with toppings.
Notes
For vegetarian or vegan options, substitute ground beef and use vegetable broth or almond milk as required.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg