Cheeseburger Macaroni Soup

Ingredients

• 1 lb ground beef (lean)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 4 cup beef broth
• 2 cup elbow macaroni (uncooked)
• 2 cup cheddar cheese (shredded)
• 1 cup milk (whole milk preferred)
• 2 tbsp all-purpose flour (for thickening)
• salt and pepper (to taste)

Steps

1. 1

   In a large pot or Dutch oven over medium-high heat, brown the ground beef until no longer pink. Drain any excess grease.

2. 2

   Add the diced onion to the pot and sauté for 3-4 minutes until translucent and softened.

3. 3

   Stir in the minced garlic and cook for about 1 minute until fragrant.

4. 4

   Whisk the flour into the meat mixture and cook for 1 minute to remove the raw flour taste.

5. 5

   Slowly pour in the beef broth while stirring to prevent lumps. Bring the mixture to a boil.

6. 6

   Add the uncooked elbow macaroni to the boiling broth. Reduce heat to medium-low and simmer for 8-10 minutes, or until the pasta is tender.

7. 7

   Stir in the milk and shredded cheddar cheese. Continue to stir until the cheese is completely melted and the soup is creamy.

8. 8

   Season with salt and pepper to taste. Serve hot, optionally garnished with extra cheese or green onions.

Notes

This recipe is a one-pot meal. If the soup becomes too thick as it sits (the pasta will continue to absorb liquid), add a splash of extra broth or milk when reheating.

Nutrition per serving

• main
• soup
• cheeseburger
• comfort food
• one-pot
• beef
• dinner