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One-Pot Macaroni Cheeseburger Soup: A Comforting, Cheesy Meal in a Bowl
When you think of comfort food, what comes to mind? For many, it’s a warm, cheesy bowl of soup that brings the familiar flavors of a cheeseburger. This One-Pot Macaroni Cheeseburger Soup combines the hearty, savory appeal of a cheeseburger with the smooth, creamy texture of macaroni soup—all made in one pot for easy cleanup. Perfect for a busy weeknight or chilly weekend, this recipe is a surefire way to satisfy your hunger and please the whole family.
In under 30 minutes, you can create a creamy, cheesy, and filling meal. Whether you’re feeding a crowd or just a few, this soup is packed with flavor, nutrients, and that classic cheeseburger taste that everyone loves. Read on to discover how to make this delicious soup, along with helpful tips for customization, nutritional info, and more!
Ingredients for One-Pot Macaroni Cheeseburger Soup:
- 1 lb. ground beef (lean or extra lean for a lighter option)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tsp tomato paste
- 4 cups beef stock (or vegetable broth for a lighter option)
- 1 (14.5 oz) can of whole peeled tomatoes, undrained and chopped
- 1 cup elbow macaroni (uncooked)
- 1 cup shredded sharp cheddar cheese
- 1 cup milk (or half-and-half for a richer, creamier texture)
- ¼ cup Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Ingredients for Customization:
- Ground turkey or chicken: For a leaner option, substitute ground beef with ground turkey or chicken breast. This will slightly alter the flavor profile but still provide a savory base.
- Different cheeses: Swap sharp cheddar for American cheese, Monterey Jack, or a combination of your favorites. American cheese will give you a smoother, meltier consistency.
- Veggies: If you’d like to add more vegetables to the soup, consider adding carrots, celery, or bell peppers. Just dice them finely and sauté them with the onions and garlic.
Cooking Instructions: How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Ground Beef
Start by heating a large Dutch oven or a wide saucepan over medium heat. Add the ground beef and cook, breaking it apart with a spoon as it browns. Stir occasionally until the beef is completely cooked through and browned (about 5-7 minutes). Drain any excess fat if necessary, depending on the fat content of your beef.
Step 2: Sauté the Onion and Garlic
Once the beef is browned, add the finely chopped onion and minced garlic to the pan. Sauté for 3-4 minutes, or until the onion becomes soft and translucent and the garlic becomes fragrant. This step helps release the natural sweetness from the onion and enhances the flavor of the garlic.
Step 3: Stir in the Tomato Paste and Worcestershire Sauce
Now it’s time to introduce the rich, tangy flavors that will give the soup a cheeseburger flavor profile. Stir in 2 teaspoons of tomato paste, ¼ cup Worcestershire sauce, and a pinch of salt and pepper. Cook for 1-2 minutes, allowing the tomato paste to deepen in color and blend with the beef, onion, and garlic.
Step 4: Add the Beef Stock and Tomatoes
Pour in the 4 cups of beef stock and the 14.5 oz can of whole peeled tomatoes (undrained) with their juices. Stir the ingredients together and bring the mixture to a gentle boil. This forms the savory base of your soup and creates a flavorful broth.
Step 5: Simmer with Uncooked Macaroni
Add the 1 cup of uncooked elbow macaroni to the pot, stirring to incorporate. Lower the heat to medium-low, cover the pot, and simmer for about 10 minutes, or until the macaroni is tender and has absorbed some of the broth. Stir occasionally to prevent the pasta from sticking to the bottom.
Step 6: Add Milk and Cheese
Once the macaroni is cooked and the soup has thickened slightly, it’s time to add the creamy ingredients. Pour in 1 cup of milk (or half-and-half for extra creaminess) and stir to combine. Gradually add 1 cup of shredded sharp cheddar cheese, stirring constantly until the cheese has fully melted into the soup. The soup will become creamy and cheesy, with the consistency of a rich chowder.
Step 7: Final Seasoning Adjustments
Taste your soup and adjust the seasoning as necessary. Add more salt, pepper, or Worcestershire sauce if you’d like a bit more zing. If you prefer a spicier version, you can also add a dash of hot sauce or a pinch of red pepper flakes.
Step 8: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Serve hot, and enjoy!
Tips for Success:
- Cooking the Beef: Be sure to brown the beef thoroughly to enhance its flavor. The browning process, known as the Maillard reaction, gives the beef a rich, savory flavor that will make your soup taste even better.
- Don’t Overcook the Pasta: Since the pasta will continue to cook in the hot soup, make sure you don’t overcook it during the initial simmer. Keep an eye on it and stop cooking as soon as the pasta is tender.
- Leftovers: This soup stores well in the fridge for 2-3 days. Keep it in an airtight container, and reheat on the stovetop or in the microwave. If the soup thickens too much upon reheating, simply add a bit more broth or milk to reach your desired consistency.
- Freezing: You can freeze this soup, but note that the texture of the pasta may change after freezing and reheating. For best results, freeze the soup without the macaroni, then cook the pasta fresh when you reheat it.
Weight Watchers Points and Nutritional Information:
Servings: 4-6 (Depending on portion size)
Weight Watchers SmartPoints (WW Blue/Green):
- 1 serving: 9 SmartPoints (for WW Blue/Green plan)
- 1 serving (with ground turkey): 7 SmartPoints (for WW Blue/Green plan)
Nutrition Information (Per Serving):
- Calories: 380 kcal
- Protein: 25g
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 7g
- Cholesterol: 45mg
- Sodium: 750mg
- Potassium: 600mg
- Calcium: 180mg
- Iron: 2.5mg
Nutritional Notes:
- Ground Beef vs. Ground Turkey: If you substitute ground turkey, you’ll reduce the fat and calorie count, making the soup a lighter option. Ground turkey breast is a particularly lean choice.
- Cheese: Using low-fat cheese can reduce the saturated fat content if you’re looking for a lighter version of this soup.
- Broth Choice: Opting for low-sodium beef broth will help control the sodium levels, which can be high in traditional beef broth.
Frequently Asked Questions:
1. Can I use a different kind of pasta?
Yes, you can use any small pasta such as shells, ditalini, or penne. However, be aware that the cooking time may vary slightly, so check the pasta regularly to avoid overcooking.
2. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance, but keep in mind that the pasta will continue to absorb the broth as it sits. When reheating, you may need to add more broth to adjust the consistency.
3. Can I freeze this soup?
Yes, this soup can be frozen, though the texture of the pasta may change slightly once thawed. For best results, freeze the soup without the pasta and cook the pasta fresh when reheating.
Final Thoughts:
If you’re looking for a quick, comforting meal that’s hearty and satisfying, One-Pot Macaroni Cheeseburger Soup should be at the top of your list. It’s easy to make, requires minimal cleanup, and delivers all the flavors you crave. With simple ingredients and a little time, you can create a cheesy, creamy, and savory soup that will become a family favorite.
This recipe is also customizable, so you can adjust it to suit dietary preferences and needs, whether you’re looking for a lighter version or a heartier, richer flavor. Plus, with its Weight Watchers SmartPoints count, you can enjoy a delicious, guilt-free meal.
Try it out today and experience the joy of a cheeseburger in a bowl!