Beef Mac-Cheese Soup (Printable Recipe Version)
Chunky soup packed with ground beef, melty cheddar, elbow pasta, and bold flavors that really fill you up.
# Ingredients You’ll Need:
→ Main things you need
01 -
Salt and pepper, as much as you like
02 -
1 teaspoon Worcestershire sauce
03 -
120 g shredded cheddar cheese
04 -
100 g elbow macaroni
05 -
500 ml water
06 -
1 liter beef broth
07 -
2 garlic cloves, minced
08 -
1 medium onion, chopped up
09 -
900 g ground beef
10 -
1 tablespoon olive oil
# Steps to Make It:
01 -
Sprinkle in salt and pepper the way you like it. Serve hot and throw on extra toppings if you're feeling fancy.
02 -
Turn the heat low, pop in the cheddar and Worcestershire sauce. Stir it all up until the cheese melts and everything's nice and creamy.
03 -
Splash in the beef broth and water, then use a wooden spoon to get any stuck bits off the bottom. Toss in the macaroni, bring it all to a boil, then lower the heat and let it gently bubble 8–10 minutes so the pasta gets soft.
04 -
Throw in the ground beef and break it up while you stir. Keep at it until it's all browned and no pink left. Carefully pour off any extra grease.
05 -
Warm olive oil in a big soup pot over medium-high. Toss in the chopped onion and cook a couple minutes until it turns see-through, then add garlic and cook about 30 seconds so it smells great.
# Extra Information:
01 -
This soup's actually even tastier the day after you make it, so it's great to prep ahead and just heat up when you want more.