Hey There, Hungry Friend!
So, there’s this soup I make that combines two of my favorite comfort foods: macaroni and cheese and burgers. I accidentally stumbled upon this concoction one chilly Friday night when I was debating between mac and cheese or a cheeseburger (you know, the usual dilemmas). I thought, why not both? And that’s how my Macaroni Cheeseburger Soup was born. It’s cheesy, hearty, and kinda like a hug in a bowl. Frankly, it’s the only kind of multitasking I’m good at!
Why You’ll Love This Soupy Goodness
I make this when I’m craving something warm and cheesy but don’t want to commit to the usual suspects (lasagna, I’m looking at you). My family goes bananas for it because it’s like their favorite diner meals all in one pot. Plus, it’s forgiving—great for when my kitchen antics get out of hand. Fun fact: my kid once called it ‘macoburger cheese slurp’, which is now its official nickname.
What You’ll Need (and a Few Hacks)
- 1 pound ground beef (or turkey if you’re feeling health-conscious)
- 1 onion, chopped (I use whatever’s lurking in the fridge)
- 2 cloves garlic, minced (or a hefty spoonful of the jarred stuff)
- 4 cups beef broth (or chicken broth—no one’s judging)
- 2 cups elbow macaroni (I sometimes swap for shells if I’m out)
- 2 cups shredded cheddar cheese (my grandma always insisted on sharp cheddar, but hey, mild works too)
- 1 can diced tomatoes (drained, or not, if you like it soupy)
- 1 cup milk (I use whole milk, but any kind will work)
- Salt and pepper to taste
Let’s Cook This Up!
- First, brown the ground beef in a big ol’ pot. I use my trusty Dutch oven, but a regular pot will do. (This is where I sneak a taste.)
- Throw in the chopped onion and garlic; sauté until you get that glorious aroma. If it looks a bit weird here—don’t worry, it always does!
- Add the broth and bring to a gentle boil. Then toss in the macaroni and let it cook until al dente. Or firm-to-the-bite, as the fancy folks say.
- Stir in tomatoes, milk, and cheese. Let it all melt together into cheesy perfection. If it seems too thin, let it simmer a bit longer.
- Season with salt and pepper, and voila—you’re done! Or as done as you’ll ever be when soup is involved.
Some Notes from My Kitchen
I’ve learned that letting the soup sit for a bit before serving (like five minutes) really brings the flavors together. Also, adding a dash of hot sauce can kick things up a notch.
Variations I’ve Tried
Once, I tossed in some frozen peas—didn’t work out so well, to be honest. But adding bacon crumbles? Now that’s a winner. Or swap the macaroni for rice for a different texture.
Equipment Insights
If you don’t have a Dutch oven, a large saucepan works just fine. Just let it simmer a touch longer to get that nice meld of flavors.
Storing the Leftovers (If Any!)
Keep it in the fridge for up to three days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like serving this with a side of crusty bread or a simple green salad. It’s a tradition to sprinkle some extra cheese on top when serving.
Little Pro Tips I’ve Learned
I once tried rushing the macaroni cooking and ended up with a starchy mess—don’t do that. Give it time to cook properly.
FAQs from the Curious Cooks
Q: Can I make this vegetarian? A: Sure! Swap the beef for your favorite meat substitute. It’s actually pretty tasty.
Q: What if I’m out of milk? A: I’ve used half-and-half and even cream in a pinch. It makes it richer—yum!
Q: Can I freeze it? A: You can, but the texture might change a bit. Best fresh, I reckon.