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Cheeseburger Macaroni Soup

Cheeseburger macaroni soup combines browned ground beef, tender elbow macaroni, and sharp cheddar in a tomato-rich broth. The Dutch oven method builds flavor before the milk and cheese are stirred in for a creamy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 5 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz elbow macaroni
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  3. Add the onion and cook for 4 to 5 minutes, stirring, until softened.
  4. Stir in the garlic for 30 seconds.
  5. Stir in the flour and tomato paste and cook for 1 minute.
  6. Gradually stir in the broth.
  7. Add the diced tomatoes, Worcestershire sauce, mustard, salt, and pepper.
  8. Bring the soup to a boil over high heat.
  9. Stir in the macaroni, reduce the heat to maintain a steady simmer, and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
  10. Stir in the milk and heat over medium-low for 2 to 3 minutes, until hot but not boiling.
  11. Remove the pot from the heat and stir in the cheddar a handful at a time until melted.
  12. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest finish, stir in the cheddar off the heat a handful at a time. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the pasta and dairy may change texture. Gluten-free elbow macaroni and a gluten-free flour blend can be used as a dietary swap.