Easy Mac and Cheeseburger Soup
Roasted Broccoli Spears with Ranch
Ingredients
- 1 lb ground beef
- 2 (22-oz) pkg refrigerated macaroni and cheese
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can tomato sauce
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 (8-oz) block Monterey Jack cheese, shredded
- ½ tsp pepper
Instructions
- Cook beef in a large Dutch oven over medium-high heat until browned and crumbly; drain, and return to pot. Stir in macaroni and cheese, broth, tomato sauce, seasoning, and garlic powder; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in cheese and pepper; cook until cheese is melted and soup is thoroughly heated.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 cup Ranch dressing
- ½ tsp kosher salt
- ½ tsp pepper
- 2 heads broccoli, cut into spears
Side Dish Instructions
- Preheat oven to 425°F. Combine all ingredients except Ranch dressing on a rimmed baking sheet; spread in a single layer.
- Bake 15 minutes or until well browned. Serve with Ranch dressing for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 8 | |
| Calories |
439
|
192
|
631
|
| Fat (g) | 25 | 15 | 40 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 32 | 12 | 44 |
| Fiber (g) | 2 | 4 | 6 |
| T. Sugs (g) | 7 | 4 | 11 |
| A. Sugs (g) | 1 | 1 | 2 |
