Ingredients
Base:
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1/2 cup diced tomatoes (canned or fresh)
- 2 cups beef broth (or chicken/vegetable broth)
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese (medium or sharp)
- 1 cup milk (whole, 2%, or unsweetened non-dairy)
- Salt and pepper, to taste
Optional add-ins:
- 2 cloves garlic, minced
- 1 teaspoon paprika (smoked or sweet)
- 1 cup frozen peas or carrots (or mixed veggies)
- 2 tablespoons fresh herbs, chopped (parsley or chives)
Using real cheddar plus broth and milk mirrors many stovetop cheeseburger soups that rely on pantry staples instead of processed cheese. Pasta cooks directly in the broth, soaking up flavor and naturally thickening the soup.
Step-by-step instructions
1. Brown the beef
You start by building flavor in the pot.
- In a large pot or Dutch oven over medium-high heat, add the ground beef and diced onion.
- Season lightly with salt and pepper.
- Cook, breaking the meat up with a spoon, until it’s browned and no longer pink, about 5–7 minutes.
- Drain excess fat if your beef is very greasy.
If you like garlic or paprika, you can stir them in during the last minute of browning so they bloom in the fat.
2. Add tomatoes and broth
- Stir in the diced tomatoes.
- Pour in the beef broth and use your spoon to scrape up any browned bits from the bottom of the pot—those bits carry tons of flavor into your broth.
- Bring the mixture up to a gentle boil.
The tomatoes add a subtle acidity that balances the richness of the beef and cheese.
3. Cook the macaroni (and veggies)
Now you let the pot do the work.
- Add the elbow macaroni straight into the pot.
- If you’re using garlic, paprika, or frozen peas/carrots (or other mixed veggies), stir them in now.
- Reduce the heat to a steady medium simmer and cook, stirring occasionally, for about 7–8 minutes, or until the pasta is just al dente.
You keep the simmer gentle so the pasta cooks evenly and doesn’t scorch or stick to the bottom.
4. Stir in cheese and milk
This is where you turn it into cheeseburger soup.
- Turn the heat down to low.
- Pour in the milk.
- Add the shredded cheddar a handful at a time, stirring constantly after each addition until the cheese fully melts before adding more.
- Don’t let the soup boil once the milk and cheese are in the pot; you want gentle heat to keep the texture smooth and prevent curdling or graininess.
Real cheddar melts beautifully when you add it gradually over low heat, giving you a silky, thick broth that coats the pasta and beef.
5. Adjust consistency and season
- If the soup looks too thick for you, stir in a splash of extra broth or milk until it reaches your ideal thickness.
- If it seems too thin, let it simmer a few minutes on low, stirring often, until it reduces slightly.
- Taste and adjust with more salt and pepper as needed.
You can finish with the chopped fresh parsley or chives to brighten the bowl and add a bit of color.