One-Pot Macaroni Cheeseburger Soup: Comfort Food at Its Best

Step-by-Step Instructions

1. Cook the Ground Beef

• Heat a large pot or Dutch oven over medium heat.
• Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if needed.
• Stir in the onion and garlic, cooking until fragrant and softened, about 2-3 minutes.

2. Build the Base

• Push the beef mixture to one side of the pot and melt the butter on the other side.
• Stir in the smoked paprika and Worcestershire sauce, mixing it into the beef.

3. Add the Liquids

• Pour in the beef broth, milk, and canned diced tomatoes (with their juice). Stir well to combine.

4. Cook the Pasta

• Bring the mixture to a gentle simmer. Add the elbow macaroni and cook for 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

5. Make It Cheesy

• Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and creamy.
• Season the soup with salt and pepper to taste.

6. Serve and Garnish

• Ladle the soup into bowls and top with chopped green onions or parsley if desired. Serve with crusty bread or crackers for dipping.

Pro Tips

• Cheese Choice: Sharp cheddar gives the best flavor, but you can mix in Monterey Jack, Colby, or even Velveeta for extra creaminess.
• Extra Veggies: Want to sneak in some greens? Add diced carrots, celery, or spinach while the soup simmers.
• Thicker Soup: For a thicker texture, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last few minutes of cooking.