**One-Pot Macaroni Cheeseburger Soup with Bacon and Parmesan:** A Delightful Combo for All the Cheese Heads!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
**Why This Recipe is a Must-Try**
Our One-Pot Macaroni Cheeseburger Soup is a fantastic blend of classic flavors wrapped into a comfort food staple. All prepared in a single pot, this recipe offers a unique spin on both macaroni and cheese and hamburgers. A family-favourite, this creamy, meaty and flavorful dish can definitely add warmth to any chilly winter night.
**How to Make One-Pot Macaroni Cheeseburger Soup with Bacon and Parmesan**
**Ingredients**
1. 1 lb ground beef
2. 6 slices bacon, chopped
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 4 cups beef broth
6. 1 can (14 oz) diced tomatoes
7. 2 cups elbow macaroni
8. 2 cups shredded cheddar cheese
9. 1 cup milk
10. Salt and pepper to taste
11. 1/2 cup grated Parmesan cheese
12. Chopped parsley for garnish (optional)
**Directions**
1. Begin by cooking the chopped bacon in a large pot over medium heat until it becomes crispy. Remove it from the pot and set aside.
2. In the same pot, cook the ground beef along with the diced onion until the beef is brown and the onion soft. You can add minced garlic during the final minute of this process.
3. Drain the excess fat and put the crispy bacon back in the pot.
4. Introduce the beef broth followed by diced tomatoes into the pot and let it reach boiling point.
5. Stir in the elbow macaroni and let it cook until it softens, approximately between 8-10 minutes.
6. Lower the heat and mix in the shredded cheddar cheese and milk until it turns creamy.
7. Season the mix with salt and pepper according to taste and you’re done!
**How to Serve One-Pot Macaroni Cheeseburger Soup with Bacon and Parmesan**
This ought to be served hot, ideally garnished with Parmesan and parsley.
**How to Store One-Pot Macaroni Cheeseburger Soup with Bacon and Parmesan**
Allow your soup to cool and store it in the refrigerator in an air tight container. It should stay good for 3-4 days.
**Tips To Make One-Pot Macaroni Cheeseburger Soup with Bacon and Parmesan**
Prefer crisp bacon? Make sure you cook the bacon well before adding it to the soup.
It’s essential to drain the excess fat after browning the beef, keeping the soup from getting too oily.
**Variations**
Craving some heat? Add a dash of red chili flakes along with garlic.
If you like your soup a bit more fluid, simply add in another cup of beef broth or milk.
**FAQs**
**Q.** Can I use a different type of pasta for this recipe?
**A.** Absolutely, feel free to experiment with other kinds of pasta. Just double-check the cooking time so it doesn’t end up too mushy.
**Q.** Is it important to use both Parmesan and cheddar cheese?
**A.** It’s not a requirement, but using both will give a depth of flavor due to their distinct tastes.
**Q.** Can the soup be frozen for future use?
**A.** This soup is best when fresh, but you can freeze it if you’d like. Just be aware that milk-based soups may change in texture during defrosting and reheating.