Description
A cheesy, comforting soup that combines mac and cheese with flavors of a classic cheeseburger, perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 cup elbow macaroni
- 4 cups beef broth
- 1 cup shredded cheddar cheese (freshly shredded is best for creaminess)
- 1 cup milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon mustard
- Salt and pepper to taste
- Optional toppings: diced pickles, diced tomatoes, and more cheese
Instructions
- Brown the ground beef over medium heat until it’s no longer pink.
- Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in the beef broth and bring the mixture to a rolling boil.
- Add the elbow macaroni and cook until al dente, following package directions.
- Reduce the heat and stir in the milk, cheddar cheese, and mustard, continuing to stir until the cheese has fully melted.
- Season with salt and pepper to taste.
- Serve hot, topped with optional toppings.
Notes
For best results, use freshly shredded cheese for a creamier texture. Consider adding sour cream for an extra tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg