Ok, I admit my husband was right on this one. Don’t expect that I’ll be singing his right-praises any time again soon, but this one was a homerun! No, it was a grand slam. But don’t ask me anything else about baseball because those are the only two terms I know so let’s just move on.
While I was slaving over a hot pot of soup my husband walked by and suggested I add some mustard. Like, for real. Sometimes he is the voice of reason, but I was skeptical about this one for a minute. Then I remembered this genius little pizza we used to make at a café I worked at and I thought maybe he was on to something. I reluctantly added a little and it was pure manly goodness. It was reminiscent of those two love birds ketchup and mustard coming together on one bun, and oozing out in some sort of orange goodness that only ketchup and mustard can produce. If you are totally salivating right now this one is for you! Now where’s the bacon!?!
This is one of those dishes that just won’t go away. You think you are done but you just keep coming back for more until your day is officially a fat day now. You know, one of those days where you’ve eaten like a cow for the past 10 hours but your still considering a huge bowl of ice cream after the kids go to bed? Yeah, this may or may not induce a day of shameless eating because it is just so good and you can’t get away from it. Don’t say I didn’t warn you!
Some tips for this recipe… you may need to adjust the seasoning to taste. Also, if you prefer a thicker soup add 2 Tablespoons of flour at the end to thicken it up more. This will reduce the amount of broth you will have. This isn’t a super brothy recipe to begin with, so if you’d like it thinner I would suggest adding an additional cup of milk.
9Thick and Creamy Cheeseburger Macaroni Soup
By Published: July 2, 2014
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Ok, I admit my husband was right on this one. Don't expect that I'll be singing his right-praises any time again soon, but this one …
Ingredients
- 1 green pepper
- 1/2 onion
- 3 cloves garlic
- 1 pound ground beef grass fed preferred
- 1/2 cup tomato paste
- 3 cups 100% whole wheat elbow macaroni Your pasta should only contain 1 ingredient!
- 4 cups water
- 2 cups milk
- 4 ounces mild cheddar cheese
- 1 1/4 tsp garlic powder
- 1 1/4 tsp paprika
- 1 tsp onion salt
- 2 tsp dijon mustard
- 1 1/2 tsp pink Himalayan sea salt or Kosher salt
- 1 tsp freshly cracked black pepper
- 1 Tbsp whole wheat white flour If you would like it to be thicker add 2 Tbsp
Instructions
- Dice onion, green pepper, and garlic and put them in a large soup pot.
- Add beef to pot and brown. Drain grease.
- Add tomato paste, water, and elbow macaroni noodles. Bring mixture to boil and allow noodles to cook. Please note that most of the water will be absorbed by the noodles (you will add milk next to create your creamy broth). Reduce heat to medium.
- Add milk, cheese, seasonings, and mustard. Allow cheese to melt, and taste test seasoning level. If you need more seasoning, do not be afraid of adding additional salt to taste.
- To thicken at the end if needed, mix 1-2 Tbsp whole wheat white flour to 1-2 Tbsp cold water and add into pot. Give your pot some heat, stir, and watch the broth thicken!
