Description
A hearty and comforting soup that combines the classic flavors of a cheeseburger with creamy macaroni in one easy pot.
Ingredients
Scale
For the Crust:
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 cup elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream or whole milk
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven, brown the ground beef with the onion over medium-high heat until the beef is no longer pink. Drain any excess fat.
- Add the minced garlic and cook for one minute until fragrant. Stir in the beef broth, diced tomatoes, Worcestershire sauce, and oregano. Bring to a boil.
- Add the uncooked macaroni to the pot. Reduce heat to a simmer, cover, and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally.
- Reduce the heat to low. Stir in the shredded cheddar cheese and heavy cream until the cheese is completely melted and the soup is creamy. Season with salt and pepper to taste. Serve immediately.
Notes
You can customize the seasonings to taste.