Macaroni Cheeseburger Soup
A quick macaroni cheeseburger soup with a cheesy broth mixed with chunks of ground beef, macaroni elbows swimming in Velveeta. All ready in 30 minutes.
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Servings: 6 serving
Ingredients
- 1 pound lean ground beef
- 1/2 medium yellow onion, diced
- 4 cup beef broth
- 16 ounce velveeta cheese
- 1 cup macaroni elbows, dry
- 15 ounce can of diced tomatoes, drained & rinsed
- 2 tablespoon ketchup
- 1 teaspoon mustard
- 1/2 cup sweet relish optional
- seasoning salt to taste
Instructions
- To start, prep the ingredients before starting except the Velveeta. That will be added last.
- Now in a pot, brown the ground beef and season with the seasoning salt lightly. When the beef is fully cooked remove it from the pot.
- Next, add in the diced onion and tomatoes. Cook these while deglazing the bottom of the pot until the onions are softened and translucent.
- Add the ground beef back in. Then, pour in the beef broth and bring to a simmer.
- Once simmering add in the macaroni. Then cook the noodles for the length of time on the package. Which is normally 10-14 minutes. Occasionally stir while cooking.
- When the macaroni is ready turn off the heat. Add in the Velveeta, ketchup, mustard, and the relish if you’d like. Allow the cheese to melt into the soup then do your final tasting for salt and pepper.
- Allow the soup to cool a bit before serving then enjoy.
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