Cheeseburger Macaroni Soup
Creamy one-pot soup with ground beef, macaroni, and cheddar for cozy comfort.
Equipment
- Large pot
- Wooden spoon
- Whisk
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 cup matchstick carrots
- 1.5 cups uncooked elbow macaroni
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup shredded Parmesan cheese
Instructions
- Heat oil in large pot over medium-high. Brown 1 lb ground beef, crumbling, 5-7 minutes.
- Add diced onion and minced garlic; sauté 2 minutes until fragrant.
- Sprinkle 1/4 cup flour, whisk 2 minutes to cook out raw taste.
- Pour in 4 cups chicken broth, stirring smooth. Simmer 5 minutes.
- Stir in 1 cup heavy cream, salt, pepper, onion powder, paprika, Italian seasoning. Simmer gently.
- Add matchstick carrots and macaroni. Cover, simmer 10-12 minutes until al dente.
- Off heat, stir in cheddar and Parmesan until melted. Serve hot.
Notes
- Brown beef well for flavor.
- Freeze base up to 2 months.
- Serve with pickles for burger twist.