Description
A hearty and comforting one-pot soup that combines the flavors of a classic cheeseburger with creamy macaroni and vegetables — perfect for a quick weeknight meal everyone will love.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups beef broth
- 2 cups milk
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped green onions or parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add onion, garlic, and carrot, and sauté for 3–4 minutes until softened.
- Stir in tomato paste, Worcestershire sauce, mustard, paprika, salt, and pepper. Cook for 1 minute to develop flavor.
- Add diced tomatoes, beef broth, and milk. Stir to combine and bring to a simmer.
- Add uncooked macaroni and reduce heat to medium. Cook for 10–12 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed.
- Garnish with chopped green onions or parsley and serve warm.
Notes
- For extra creaminess, add a few tablespoons of cream cheese when stirring in the cheddar.
- Use ground turkey or chicken as a leaner alternative to beef.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk.
- Top with crumbled bacon or pickles for a true cheeseburger twist.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: One-Pot
- Cuisine: American