One-Pot Macaroni Cheeseburger Soup

Instructions

In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked.
Drain any excess grease, leaving about 1 tablespoon in the pot.
2. Sauté Vegetables
Add the diced onion, carrot, celery, and garlic to the pot.
Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Build the Base
Stir in the tomato paste, Worcestershire sauce, mustard (if using), and smoked paprika. Cook for 1 minute to develop flavor.
Pour in the beef broth and diced tomatoes. Bring to a boil.
4. Cook the Pasta
Add the uncooked macaroni to the pot and stir well.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
5. Add the Cheese and Milk
Lower the heat to medium-low. Stir in the shredded cheddar cheese and milk (or cream) until the cheese is fully melted and the soup is creamy.
Season with salt and black pepper to taste.
6. Serve and Garnish
Ladle the soup into bowls and garnish with chopped green onions, crumbled bacon, or extra cheese if desired.
Serve hot with crusty bread or a side salad.
Tips for Success
For a Thicker Soup: Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water before adding the cheese and milk.
Make It Spicy: Add a dash of hot sauce or red chili flakes for a kick.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk to loosen if needed.
This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, combining creamy cheesiness with hearty beef and pasta. It’s everything you love about a cheeseburger in a bowl!