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nameCheeseburger Macaroni Soup
descriptionJust think of a more comforting soup. I'll wait.
urlhttps://12tomatoes.com/cheeseburger-macaroni-soup
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Ingredients
  • 1 lb ground beef
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (1/2 stick) butter
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and sliced
  • 1-2 stalks celery, sliced
  • 4 cloves garlic, mincec
  • 4 tablespoons all-purpose flour
  • 6 cups chicken or beef broth
  • 2 cups uncooked elbow macaroni
  • 1 cup heavy cream or half and half
  • 16 oz velveeta cheese, cubed
Preparation
  1. In a large pot over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. Season with seasoned salt and black pepper.
  2. Reduce heat to medium, add butter, followed by onion, carrots, celery, and garlic. Cook, stirring occasionally, for 10 minutes.
  3. Stir in flour. Cook for 1 minute, stirring frequently.
  4. Gradually stir in chicken broth, stirring constantly and scraping up any browned bits from the bottom of the pan.
  5. Bring to a simmer, then stir in macaroni. Keep at a gentle simmer and let cook until pasta is al dente, 5-7 minutes.
  6. Turn off heat. Stir in cream and velveeta cheese until melted, then season to taste with salt and pepper. Enjoy!
Just think of a more comforting soup. I'll wait.
Course: Dinner

Recipe adapted from Midwest Foodie Blog.

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Cheeseburger Macaroni Soup

Just think of a more comforting soup. I'll wait.

Cheeseburger Macaroni Soup

4.6 from 20 votes
Cuisine: American
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 lb ground beef
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (1/2 stick) butter
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and sliced
  • 1-2 stalks celery, sliced
  • 4 cloves garlic, mincec
  • 4 tablespoons all-purpose flour
  • 6 cups chicken or beef broth
  • 2 cups uncooked elbow macaroni
  • 1 cup heavy cream or half and half
  • 16 oz velveeta cheese, cubed

Preparation

  1. In a large pot over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. Season with seasoned salt and black pepper.
  2. Reduce heat to medium, add butter, followed by onion, carrots, celery, and garlic. Cook, stirring occasionally, for 10 minutes.
  3. Stir in flour. Cook for 1 minute, stirring frequently.
  4. Gradually stir in chicken broth, stirring constantly and scraping up any browned bits from the bottom of the pan.
  5. Bring to a simmer, then stir in macaroni. Keep at a gentle simmer and let cook until pasta is al dente, 5-7 minutes.
  6. Turn off heat. Stir in cream and velveeta cheese until melted, then season to taste with salt and pepper. Enjoy!