Let Me Tell You About This Soup
Hey there! So, you know those days when you’re craving both a gooey cheeseburger and a bowl of comforting pasta? Yup, me too. Enter my Macaroni Cheeseburger Soup, a concoction I stumbled upon while trying to whip up dinner with whatever was left in the fridge. It’s one of those hodgepodge creations that just works, despite the chaos. Plus, my little one calls it ‘Burger Mac Soup’ (which is just adorable, right?). This dish is perfect for those cozy nights in when you want something hearty without the fuss. I remember the first time I made it, I was skeptical, but hey, sometimes you have to leap in with both feet—into a delicious soup, that is!
Why You’ll Love This
I make this whenever the weather gets a bit chilly or when I need a meal that’s like a warm hug in a bowl. My family goes wild for this soup, maybe because it’s like getting the best of a burger and pasta dinner in one go (because honestly, who has time to cook two meals?). It’s also one of those dishes that tastes even better the next day—if there are any leftovers, which, let’s be real, rarely happens around here.
Ingredients You’ll Need
- 1 pound ground beef (sometimes I swap this with turkey when I’m feeling a bit health-conscious)
- 1 onion, chopped (red or yellow, whatever you’ve got on hand)
- 2 cloves garlic, minced (or a generous shake of garlic powder if you’re out)
- 4 cups chicken broth (beef broth works too if that’s what you’ve got)
- 2 cups elbow macaroni (whole wheat pasta works surprisingly well)
- 2 cups shredded cheddar cheese (my friend swears by mixing in some pepper jack for a kick)
- 1 can diced tomatoes, undrained
- 1 cup milk (or half-and-half if you want it richer)
- Salt and pepper to taste
- Optional: 1 teaspoon mustard powder for a tangy twist
How to Make It
- Start by browning the ground beef in a large pot over medium heat. Toss in the chopped onion and minced garlic and sauté until the onion’s all soft and translucent. This is where I usually sneak a taste to make sure the seasoning’s right.
- Pour in the chicken broth and bring it up to a simmer. Then add the macaroni and let it cook until it’s just al dente (don’t worry if it feels a bit firm—it’ll soften in the soup).
- Stir in the diced tomatoes, then add the milk and cheddar cheese. Keep stirring until the cheese has melted into a creamy dream. And if it looks a little weird right now—trust me, it always does until it doesn’t.
- Season with salt and pepper (and maybe mustard powder if you’re feeling adventurous). Let it all simmer together for another 5-10 minutes until it’s thick and luscious.
- Serve hot, maybe with some crusty bread if you’ve got it.
Some Handy Notes
So, after some trial and error, I found that using pre-shredded cheese isn’t the best idea for this soup. It doesn’t melt as smoothly (who knew, right?). And if you ever find yourself short on broth, just throw in a bit more water and adjust the seasoning—it’s very forgiving like that.
Variations I’ve Tried
I once tried adding some chopped jalapeños for a spicy kick, but my kids were not amused (they prefer it mild). Oh, and once I replaced the macaroni with rice—didn’t quite hit the mark, but hey, live and learn!
What If I Don’t Have a Big Pot?
If you’re short on large pots, just use what you have and maybe cook the macaroni separately. It’s not ideal, but it’ll work in a pinch.
Storing This Deliciousness
If you do manage to have leftovers, store them in an airtight container in the fridge. It’ll keep for a couple of days, but honestly, in my house, it never lasts more than a night!
How We Like To Serve It
We usually serve it with a side of pickles. A bit weird? Maybe. But it cuts through the richness perfectly (or maybe that’s just my quirky family).
Pro Tips I Learned Along the Way
Oh, I once tried rushing the cheese melting step and regretted it because I ended up with a lumpy mess. So, take your time with that part. Seriously, patience is a virtue here.
FAQ: Your Random Questions Answered
Can I freeze this soup? You could, but I tend to think the macaroni gets a bit mushy. Fresh is best!
What if I don’t have cheddar? No worries! Use whatever cheese you love—it’s all about what makes your taste buds happy.
Is there a vegetarian version? Totally! Just swap the beef for crumbled tofu or your favorite meatless alternative and use vegetable broth instead.