Step 1: Brown the Ground Beef
- Cook the Beef: In a large pot or Dutch oven, heat a little olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 6-8 minutes.
- Add the Aromatics: Once the beef is browned, add the diced onion and minced garlic. Cook for another 2-3 minutes, until the onions are soft and translucent.
Step 2: Add the Broth and Seasoning
- Season the Beef: Sprinkle in the onion powder, garlic powder, smoked paprika, thyme (if using), and Worcestershire sauce. Stir everything together until the beef is evenly coated with the seasoning.
- Add the Broth: Pour in the beef broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Step 3: Cook the Pasta
- Add the Pasta: Stir in the elbow macaroni (or your preferred small pasta) and let it cook in the broth. Reduce the heat to medium-low and simmer for about 8-10 minutes, or until the pasta is tender. Keep an eye on the soup and stir occasionally to prevent the pasta from sticking.
Step 4: Add the Milk and Cheese
- Stir in the Milk: Once the pasta is cooked, pour in the milk and stir to combine. Let the soup come to a gentle simmer for 2-3 minutes to warm the milk through.
- Add the Cheese: Gradually stir in the shredded sharp cheddar cheese, allowing it to melt completely into the soup. For extra creaminess, you can also add a small amount of grated mozzarella. Continue stirring until the soup becomes thick and creamy.
Step 5: Add Peas (Optional)
- Add the Frozen Peas: If you’re using peas, stir them in now. Let the soup simmer for another 3-4 minutes to heat through. The peas add a nice pop of color and a subtle sweetness that balances the richness of the cheese.
Step 6: Taste and Adjust Seasoning
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Worcestershire sauce for depth and flavor, according to your taste.
Step 7: Serve and Enjoy!
- Serve: Ladle the creamy Macaroni Cheeseburger Soup into bowls. For a bit of garnish, sprinkle some dried parsley on top for color and a hint of freshness.
- Pair with: Serve this hearty soup with a side of crusty bread, a simple salad, or even a few extra slices of cheese for an indulgent meal.
Tips for Success
- Ground Beef Variations: If you prefer, you can use ground turkey or chicken for a lighter version of the soup. Alternatively, ground sausage can be used for a more flavorful, spiced-up version.
- Creamier Soup: For an even creamier soup, replace part of the milk with heavy cream or half-and-half. You can also add a little cream cheese when melting in the cheddar cheese for extra richness.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
- Storage and Reheating: This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup thickens too much as it cools.
Why You’ll Love This Macaroni Cheeseburger Soup
This Macaroni Cheeseburger Soup combines the best of both worlds: the creamy, comforting texture of a cheesy soup and the heartiness of a cheeseburger. It’s a one-pot wonder that’s rich, savory, and satisfying with every spoonful. It’s the kind of dish that warms you up on a cold day while offering flavors everyone loves. Whether you’re feeding a crowd or enjoying it as a family meal, this soup is bound to become a favorite in your recipe collection!