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Hearty, Cheesy, Creamy, Beefy! |
1 and 1/2 Pounds, Ground Beef brown and drain
2 Large Onions Peeled and Diced Large Dice
4 Large Carrots Peeled and Sliced
2 TBS Chopped Garlic
1, 16 Ounce Can Tomato Paste
Salt and Pepper to taste I used Season Salt
Garlic Powder, Onion Powder 1 TBS each
2 TBS Chopped Parsley
3, 32 Ounce Containers of Beef Stock or Broth, I used stock
3 Boxes Elbow Macaroni 1 pound each
2 and 1/2 Pounds, Shredded Cheese, I used Mexican Blend but use your favorite
1 Gallon Water
1/2 Gallon Milk
1 Heaping Cup Sour Cream
2 Heaping TBS Cornstarch stirred until smooth into 1 Cup of Milk
I made this in my large electric roaster. You may use a large stockpot on your stovetop but the roaster is easy for stirring & monitoring. First brown your burger and drain. Put back into your roaster or pot. Add the parsley, chopped onions, carrots, and garlic. Add your seasonings. Add your tomato paste and the gallon of water and stir well. Now add the elbow macaroni and cook and stir until pasta is tender and carrots are cooked. Now add the milk and cheese and stir and cook until cheese is melted and blended well. Now stir in the cornstarch mixture and stir until the soup is thick and creamy. Now stir in the Sour Cream. Taste and check your seasoning to add more if needed. This serves about 30 servings, Cut recipe to 1/3 for about 10 servings. Creamy Cheesy Beefy eating! Enjoy!
