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Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups milk
- 1 cup water
- 2 cups elbow macaroni (uncooked)
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1/2 cup Velveeta or American cheese, cubed
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup chopped pickles (optional, for garnish)
- 1/4 cup chopped green onions (optional, for garnish)
Kitchen Equipment
To make this soup, you’ll need:
- A large pot or Dutch oven
- A wooden spoon or spatula for stirring
- A ladle for serving
Step-by-Step Directions
1. Brown the Ground Beef
In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Once fully cooked, drain any excess fat.
2. Sauté the Onion and Garlic
Add the diced onion to the browned beef and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Add Liquids and Macaroni
Pour in the beef broth, milk, and water, stirring to combine. Add the uncooked elbow macaroni, diced tomatoes, ketchup, mustard, Worcestershire sauce, salt, and pepper. Stir everything together and bring to a gentle boil.
4. Simmer Until Pasta is Cooked
Once the soup reaches a boil, reduce the heat to low and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is tender and cooked through.
5. Add Cheese
Once the pasta is cooked, stir in the shredded cheddar cheese and cubed Velveeta or American cheese. Continue stirring until the cheese has melted and the soup is creamy. If the soup is too thick, you can add a bit more milk or water to reach your desired consistency.
6. Serve
Ladle the soup into bowls and top with optional garnishes like chopped pickles or green onions for that classic cheeseburger vibe. Serve hot and enjoy!
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