Recipe Card
One-Pot Macaroni Cheeseburger Soup
Ingredients
- 1 lbground beef
- 1chopped onion (about 1 cup)
- 2minced garlic cloves
- 3diced potatoes (about 2 cups, Yukon gold or red potatoes work well)
- 4 cupslow-sodium beef broth (or chicken broth for a lighter option)
- 2 cupselbow macaroni
- 1 cupshredded cheddar cheese
- 1 cupmilk (you can use whole, low-fat, or even dairy alternatives like almond milk)
- 1 teaspoondried oregano
- —Salt and pepper to taste
Instructions
- 1
In a large pot over medium heat, add 1 lb of ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon. Once browned, season with salt and pepper to taste.
- 2
To the pot, add 1 chopped onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent and fragrant, stirring occasionally to prevent sticking.
- 3
Stir in 3 diced potatoes and 4 cups of beef broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.
- 4
Add 2 cups of elbow macaroni to the pot and cook according to package directions. Stir frequently to prevent sticking, and allow the flavors to meld.
- 5
Once the macaroni is cooked, reduce the heat to low. Stir in 1 cup of shredded cheddar cheese and 1 cup of milk until the cheese is melted and the mixture is creamy.
- 6
Finally, add 1 teaspoon of dried oregano and season with additional salt and pepper to taste. Stir well, and your One-Pot Macaroni Cheeseburger Soup is ready to be served hot with crusty bread or a fresh salad.