How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until it’s browned and fully cooked. Break it up into small pieces as it cooks. Add the chopped onion and minced garlic, and sauté until fragrant, about 2-3 minutes. Drain any excess grease if necessary.
Step 2: Add Liquids and Seasonings
Pour in the beef broth, milk, and canned tomatoes. Stir in the Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a gentle simmer.
Step 3: Cook the Macaroni
Add the uncooked elbow macaroni to the pot. Stir well to ensure the pasta is evenly distributed. Cover the pot and let it simmer for about 8-10 minutes, stirring occasionally, until the macaroni is tender.
Step 4: Add the Cheese
Reduce the heat to low. Stir in the shredded cheddar cheese, one handful at a time, until the cheese is fully melted and the soup is creamy.
Step 5: Serve and Enjoy
Ladle the soup into bowls and add your favorite toppings for extra flavor and texture. Serve warm with crusty bread or a side salad for a complete meal.
Tips for Success
- Choose Quality Cheese: Use freshly shredded cheddar cheese for the best melting and flavor.
- Adjust Consistency: If the soup is too thick, add a splash of milk or beef broth to reach your desired consistency.
- Customize the Flavor: Add a pinch of cayenne for a spicy kick or mix in some cooked bacon for extra smokiness.
- Make It Ahead: This soup reheats well, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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