Macaroni Cheeseburger Soup made in one pot without using Velveeta cheese

Description
Are you ready for a cozy and satisfying dish that’ll warm your soul and fill your belly? Welcome to the world of Macaroni Cheeseburger Soup! This one-pot wonder combines all the beloved flavors of a classic cheeseburger into a creamy, delightful soup, making it the perfect choice for busy weeknights or lazy weekends at home. Imagine the rich taste of seasoned ground beef mingling beautifully with tender elbow macaroni, all enveloped in a velvety cheese sauce that warms you from the inside out.

Originating from the heart of American comfort food, this recipe stands out because it eschews the often-maligned Velveeta cheese, choosing instead sharp, grated cheddar to create a depth of flavor that is both authentic and delicious. It’s easy to prepare, making it accessible for novice cooks, while still offering enough flavor complexity to please seasoned chefs. Plus, the use of a single pot means fewer dishes to wash later—a win in any kitchen!

As you prepare this soup, feel free to let your creativity shine. This recipe serves six and can easily be doubled or halved to suit your needs. Get ready to savor the delightful aroma wafting from your kitchen as you embark on this culinary adventure!

Ingredients
To create this delicious Macaroni Cheeseburger Soup, here’s what you will need:
1 pound of ground beef
1 medium onion, chopped
2 cups of beef broth
2 cups of elbow macaroni
1 cup of grated cheddar cheese
1 cup of milk
Salt, to taste

Pepper, to taste
Looking for variations? You can swap out the ground beef for ground turkey or chicken for a lighter take. If you want to add more vegetables, consider tossing in chopped carrots or bell peppers with the onion for added nutrients and flavor.
Preparation Method
1. Gather ingredients and select a large pot, preferably a Dutch oven.
2. Heat the pot over medium heat and add ground beef.

3. When the beef starts to cook, add chopped onion and brown the beef thoroughly, breaking it into small pieces.
4. Drain excess grease if necessary, ensuring a healthy soup.
5. Pour in 2 cups of beef broth and stir to incorporate flavors, bringing it to a gentle boil.
6. Season with salt and pepper to taste.
7. Add elbow macaroni and stir to prevent sticking, cooking uncovered for 7 to 8 minutes until al dente.
8. Reduce heat to medium-low and add 1 cup of milk and 1 cup of grated cheddar cheese, stirring until cheese melts.
9. Check for seasoning and adjust with salt and pepper if needed.

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