Crockpot Macaroni Cheeseburger Soup
A delightful twist on classic comfort food, this Crockpot Macaroni Cheeseburger Soup combines the rich flavors of a cheeseburger with a creamy soup, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with plant-based meat for a vegetarian option.
- 1 medium onion, chopped Chop finely to enhance flavor.
- 2 cloves garlic, minced
- 4 cups beef broth Can substitute with vegetable broth for a vegetarian version.
- 2 cups macaroni, uncooked Add early in the cooking process to absorb flavors.
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese Experiment with different cheese types for variety.
- 1 cup milk Can substitute with almond milk for a dairy-free version.
- to taste Salt and pepper Season according to preference.
Optional Toppings
- to taste diced pickles Add a crunchy texture.
- to taste mustard Provides a punchy flavor.
Instructions
Preparation
- Brown the ground beef in a skillet over medium heat.
- Add the chopped onion and minced garlic to the pan and stir occasionally until the beef is no longer pink and the onions are translucent (5-7 minutes).
- Drain any excess fat and transfer the mixture into the crockpot.
Cooking
- Add the beef broth, diced tomatoes, and uncooked macaroni to the crockpot. Stir gently to combine.
- Secure the lid on the crockpot and set to low heat for 6-8 hours or high heat for 3-4 hours.
Finishing Touches
- Near the end of cooking, add the milk and shredded cheddar cheese. Stir until the cheese melts into the soup.
- Season with salt and pepper to taste before serving hot.
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Notes
For best results, brown the meat and sauté the onions and garlic properly. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.