One-Pot Macaroni Cheeseburger Soup
Ingredients:
1 lb ground beef
1 tbsp olive oil (optional if meat isn’t fatty)
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 medium celery stalk, diced
4 cups beef broth
1 (14.5 oz) can diced tomatoes (undrained)
1 cup milk
1 cup heavy cream or half-and-half
2 cups elbow macaroni (uncooked)
1½ cups shredded cheddar cheese
Salt and pepper to taste
Fresh parsley or green onions, for garnish (optional)
Pickle slices, for garnish (optional, adds a true cheeseburger touch!)
Instructions:
1. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
2. Add Vegetables: Add onion, garlic, carrot, and celery to the beef and sauté for 4-5 minutes, until veggies are softened.
3. Add Broth & Tomatoes: Pour in beef broth and the can of diced tomatoes. Bring to a gentle simmer.
4. Add Macaroni: Stir in the elbow macaroni and cook for about 8-10 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
5. Finish with Dairy & Cheese: Reduce the heat to low. Stir in milk and cream, then gradually add the shredded cheddar cheese. Stir until the cheese is melted and soup is creamy. Season with salt and pepper to taste.
6. Serve: Ladle soup into bowls and garnish with chopped parsley or green onions. Add a few pickle slices if you want a real cheeseburger vibe!
Enjoy your warm, cheesy bowl of macaroni cheeseburger soup!
