Comfort Recipes Facebook ad: “Best Cheeseburger Macaroni Soup”

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Best Cheeseburger Macaroni Soup This Best Cheeseburger Macaroni Soup is rich, cheesy, and tastes just like a classic cheeseburger transformed into a warm, comforting bowl of creamy soup. It’s hearty, satisfying, and simple enough for any beginner cook to make perfectly every time. --Ingredients-- ➤ 1 pound lean ground beef or turkey ➤ 1 small onion, diced ➤ 2 cloves garlic, minced ➤ 4 cups beef or chicken broth ➤ 1 (14 oz) can diced tomatoes (with juices) ➤ 1 cup elbow macaroni (uncooked) ➤ 1 1/2 cups shredded cheddar cheese (plus extra for topping) ➤ 1 cup milk ➤ 2 tablespoons all-purpose flour ➤ 1 teaspoon paprika ➤ Salt and black pepper to taste ➤ Optional garnish: chopped green onions or parsley --Instructions-- ➤ Brown the meat: Place a large soup pot or Dutch oven over medium-high heat. Add the ground beef or turkey and use a spoon or spatula to break it into small crumbles. Cook for about 6–8 minutes, stirring occasionally, until the meat is browned all over and no pink remains. If there’s excess grease, carefully drain most of it, leaving about 1 teaspoon in the pot for flavor. ➤ Add aromatics: Reduce the heat slightly to medium. Add the diced onion to the pot and cook for 3–4 minutes until it turns translucent and soft. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, as garlic cooks quickly. ➤ Add the flour (to thicken): Sprinkle the flour evenly over the beef mixture. Stir continuously for about 1 minute to coat everything and cook out the raw flour taste. The mixture will look thick and a bit pasty—this will help give your soup a smooth, creamy body later. ➤ Build the soup base: Gradually pour in the broth while stirring to prevent lumps. Scrape along the bottom of the pot to release any browned bits (they add flavor). Stir in the diced tomatoes with their juices, paprika, and a pinch of salt and black pepper. ➤ Simmer and cook pasta: Turn the heat up to medium-high and bring the soup to a gentle boil. Once boiling, add the uncooked elbow macaroni. Stir well, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring every few minutes so the pasta doesn’t stick to the bottom. The macaroni should be tender but not mushy. ➤ Make it creamy: Once the pasta is cooked, lower the heat to low. Pour in the milk and stir gently to combine. Add the shredded cheddar cheese a handful at a time, stirring constantly until the cheese fully melts and the soup becomes thick, smooth, and creamy. If it looks too thick, add a splash of milk or broth to loosen it to your preferred consistency. ➤ Taste and finish: Taste the soup and adjust seasonings with more salt or pepper as needed. If you want extra cheesiness, stir in a little more cheddar just before serving. ➤ Serve: Ladle the soup into bowls while hot. Top each serving with a sprinkle of shredded cheese and a few chopped green onions or parsley for color. Serve with crusty bread or garlic toast for a complete meal.

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Comfort Recipes