Instructions
1. Prepare the base:
- Cook the ground beef: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a spatula. Drain excess fat if necessary.
- Sauté vegetables: Add the diced onion, grated carrot, and celery. Sauté for 4-5 minutes until the vegetables are soft and fragrant.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for another minute to enhance the flavors.
2. Build the soup:
- Add broth and seasonings: Pour in the chicken or beef broth. Stir in mustard (if using), paprika, salt, and black pepper. Bring the mixture to a gentle boil.
- Cook the pasta: Add the uncooked elbow macaroni directly into the broth. Reduce the heat to medium and let it simmer, stirring occasionally, until the pasta is tender (about 8-10 minutes).
3. Create the creamy texture:
- Incorporate the milk: Slowly pour in the milk, stirring to combine. Let it warm up for 2-3 minutes without boiling.
- Add the cheese: Gradually stir in the shredded cheddar and mozzarella cheese, a handful at a time, until fully melted and creamy.
4. Final touches:
- Adjust seasoning: Taste and adjust the salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with optional crumbled turkey bacon, green onions, or diced dill pickles for an extra cheeseburger-inspired flair.
Serving Suggestions
This soup is a meal on its own, but you can serve it with:
- Crusty bread: Perfect for dipping into the creamy broth.
- Side salad: A simple green salad balances the richness of the soup.
- Homemade fries: Add an authentic cheeseburger vibe by serving with crispy oven-baked fries.
Variations of the Recipe
- Vegetarian version: Substitute ground beef with plant-based crumbles and use vegetable broth.
- Spicy twist: Add chopped jalapeños or a pinch of cayenne pepper for a kick.
- Low-carb option: Swap macaroni with cauliflower florets or zucchini noodles.
- Extra veggies: Incorporate diced bell peppers, spinach, or corn for added nutrition.
Health Benefits
- Protein-packed: Thanks to the ground beef and cheese, this soup provides plenty of protein to keep you satisfied.
- Rich in calcium: The cheddar and mozzarella cheese, along with the milk, contribute to bone health.
- Customizable nutrition: You can control the fat and sodium levels by using leaner beef, lower-fat cheese, or non-dairy milk options.
FAQs
Can I make this soup ahead of time?
Yes, but the macaroni will continue to absorb liquid as it sits. To reheat, add extra broth or milk to restore the creamy consistency.
What’s the best cheese to use?
Sharp cheddar provides the classic cheeseburger flavor, while mozzarella adds creaminess. Feel free to experiment with other cheeses like Colby Jack or Gouda.
Can I freeze this soup?
It’s not ideal to freeze soups with milk and pasta, as the texture may change upon reheating. However, you can freeze the base (without adding milk or cheese) and complete the final steps when ready to serve.
Conclusion
This one-pot macaroni cheeseburger soup is a delightful blend of comforting flavors, simple preparation, and hearty satisfaction. Skipping Velveeta in favor of natural cheeses makes it a wholesome option you’ll want to make again and again. Perfect for family meals, it brings all the joy of a cheeseburger into a cozy, creamy soup. Try it today and let it become your next go-to recipe!