All over the Internet I keep reading recipes for cheeseburger soup. My sister even makes a version of it, although I haven’t had the privilege (yet) of tasting it. So, when I was trying to think of something different for dinner last night, I thought I’d try my hand at making this soup. A lot of the recipes I read online included hash browns, and since I didn’t have any frozen hash browns on hand and didn’t feel like making them from scratch (I was feeling lazy), I omitted them, but feel free to include some if you try this.

I will confess that I keep the dreaded “blue box” macaroni and cheese in my kitchen cupboards. While I make mac and cheese from scratch (and my husband and I don’t particularly care for the store-bought stuff), my sons like to have the “blue box” on hand to make themselves a quick snack. I thought this recipe would be a good way to get rid of one of those boxes from my cupboards, and the cheese mix from the box did help thicken up the soup – hence I named the recipe cheeseburger mac stew.

Cheeseburger Mac Stew

3 cups chicken broth
2 large carrots, scraped and shredded
2 cups milk
1/2 box Velveeta cheese
1 pound hamburger, cooked and drained
1 box macaroni and cheese
Salt and pepper to taste

In a skillet, brown hamburger until no longer pink. Drain and set aside.

In a large stockpot, combine chicken broth and shredded carrots. Cook for 10 minutes, or until the carrots become tender. Add the milk, Velveeta and cheese mix package from the macaroni and cheese box. Stir until well combined and the cheese mix is dissolved. Add the cooked hamburger and the macaroni from the package. Cook until the macaroni is tender, about 8 minutes or so. Season with salt and pepper.

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