Alright, so the other day, I was staring into the abyss of my fridge. You know how it goes. Ground beef was looking at me, practically begging to be used, and frankly, I was craving something warm and comforting. Not your usual chili or stew, though. Then it kinda clicked – why not finally try making that macaroni cheeseburger soup I’d heard folks talking about? Sounded a bit out there, a cheeseburger… in a soup? But hey, I’m not one to shy away from a kitchen experiment, especially if it means I’m not stuck with a mountain of dishes afterwards.
My Go-At-It Ingredients
So, I rooted around the pantry and fridge, pulling out the essentials. Nothing too complicated, which is exactly my style. Who has time for a twenty-ingredient list on a Tuesday night, right?
- Ground beef – I grabbed about a pound. Give or take.
- An onion. Just a regular yellow one, chopped it up.
- A few cloves of garlic, minced. Because, let’s be honest, garlic just makes life better.
- A can of diced tomatoes. I used the kind with the juice still in, saves a step.
- Beef broth. About four cups, but I mostly just eyeballed it until it looked right.
- Elbow macaroni. The star of the macaroni part, duh. Maybe half a box, but if you like it really thick and hearty, throw in some more.
- Cheese! Oh yeah. Good old sharp cheddar. Plenty of it. Don’t skimp here.
- A good splash of Worcestershire sauce. That’s my little secret for a bit of an umami kick.
- The usual suspects: salt and pepper. To taste, as they say.
Getting Down to Business
First thing, I hauled out my biggest, heaviest pot. The kind that makes you feel like a serious cook. I browned the ground beef right in there with the chopped onion. Cooked it until the beef was no longer pink and the onions were getting soft. Then, I carefully drained off most of the grease. Nobody wants a slick of fat floating on top of their soup. Yuck.
Once that was done, I tossed in the minced garlic. Stirred that around for about a minute, just until it was fragrant. You know that smell – it’s the smell of good things starting to happen in your kitchen.
Next up, in went the can of diced tomatoes (juice and all, remember) and the beef broth. Poured it all in and gave it a good stir to scrape up any browned bits from the bottom of the pot. Flavor, people, flavor. Then I added that dash of Worcestershire sauce, plus a decent pinch of salt and pepper. I brought it all to a simmer and let it bubble away gently for about 15 minutes. Just letting all those flavors get to know each other, you know, become friends.
Then it was time for the macaroni. I just dumped it straight into the simmering broth. Some people cook pasta separately. Why? More pots, more washing. No thanks. Just stir it every now and then while it’s cooking in the soup so it doesn’t stick to the bottom. I’ve learned that lesson the hard way with other pasta dishes, believe me.
Once the macaroni was tender – al dente, if you want to be fancy, but mostly just cooked through – it was time for the magic. The cheese. This is where it really becomes “cheeseburger” soup. I turned the heat way down low. Super important, otherwise, your cheese can get all weird and stringy in a not-good way, or even separate. Then I started adding the shredded cheddar, a handful at a time, stirring constantly until each batch was melted and smooth before adding the next. I probably used more cheese than a sane person would, but hey, it’s cheeseburger soup. Go big or go home, right?
The Verdict
And that was pretty much it. Ladled it into bowls. Macaroni cheeseburger soup. It was, I gotta say, surprisingly delicious. Like if a really good, juicy cheeseburger and a comforting bowl of mac and cheese decided to team up and create a soup. Sounds a bit bonkers, but it totally works. It’s hearty, it’s cheesy, it’s beefy. The kids even ate it without a single complaint, which, as any parent knows, is basically a miracle.
It’s definitely not gourmet, but it’s easy, it’s filling, and it hits the spot on a cool day. I’ll for sure be making this one again. Maybe next time I’ll even crumble some cooked bacon on top, or serve it with a side of dill pickles. Now there’s a thought!
