Description
This hearty, creamy, and cheesy soup combines the flavors of a cheeseburger with macaroni, all made in one pot for an easy weeknight meal. No Velveeta needed, just simple ingredients for a comforting dish!
Ingredients
Units
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper, to taste
Instructions
- Brown the Beef and Onion:
In a large pot, cook the ground beef and diced onion over medium heat until the beef is browned and cooked through. Drain any excess fat. - Add Broth and Cook Macaroni:
Pour in the beef broth and bring it to a boil. Stir in the elbow macaroni and cook for about 7-8 minutes, or until the macaroni is al dente. - Add Cheese and Milk:
Reduce the heat to low, then stir in the milk and shredded cheddar cheese. Continue stirring until the cheese is melted and the soup becomes creamy. - Season and Serve:
Season the soup with salt and pepper to taste. Serve warm and enjoy!
Notes
- Shred Your Own Cheese: Freshly shredded cheese melts much better than pre-shredded varieties, giving you a smoother and creamier texture.
- Adjust Thickness: The soup will thicken as it cools. If needed, add more broth or cream to achieve your desired consistency.
Nutrition
- Serving Size: 1 Cup
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg