Description
A comforting and quick soup combining cheeseburger flavors with tender macaroni, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup uncooked elbow macaroni
- 4 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (canned or fresh)
- Optional: chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Drain any excess fat, then add the diced onion and garlic. Cook for another 3-4 minutes until the onion is translucent.
- Stir in the salt, black pepper, and smoked paprika, mixing well.
- Add the uncooked elbow macaroni, beef broth, milk, and Worcestershire sauce to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low and cover. Let it simmer for about 10-12 minutes, or until the macaroni is tender.
- Once cooked, remove pot from heat and stir in the shredded cheddar cheese until melted and creamy.
- Fold in the diced tomatoes and adjust seasoning if needed. Serve hot, garnished with parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat gently on the stove with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg