Description
A comforting and hearty cheeseburger macaroni soup made in a slow cooker, perfect for family gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 cup macaroni pasta
- 4 cups beef broth
- 1 cup half and half
- 2 cups shredded cheddar cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: diced pickles, mustard, ketchup
Instructions
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic; cook until onion is tender.
- Transfer the beef mixture to the crockpot.
- Add beef broth, macaroni, half and half, and paprika. Stir to combine.
- Cover and cook on low for 4-6 hours, or until the pasta is tender.
- Stir in shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve warm, and add optional toppings if desired.
Notes
For a creamier soup, add more half and half. For smoky depth, use smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg