One-Pot Macaroni Cheeseburger Soup
Ingredients:
1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups beef broth (or chicken broth)
1 can (14.5 oz) diced tomatoes (drained)
1 ½ cups elbow macaroni (or any small pasta)
1 cup whole milk (or half-and-half for extra creaminess)
2 cups shredded cheddar cheese (plus extra for topping)
1 ½ cups frozen diced potatoes (or fresh if preferred)
1 tsp dried basil
1 tsp dried oregano
½ tsp salt (or to taste)
½ tsp black pepper (or to taste)
1-2 tbsp butter or oil for cooking
Optional toppings: bacon bits, green onions, or pickles for garnish
Instructions:
1. Brown the Ground Beef:
In a large pot or Dutch oven, heat 1-2 tablespoons of butter or oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned and cooked through (about 5-7 minutes). Drain any excess fat.
2. Add the Aromatics:
Add the chopped onion and minced garlic to the pot with the beef. Cook for 2-3 minutes until the onion is softened and fragrant.
3. Add Liquids and Pasta:
Pour in the beef broth and diced tomatoes (drained), then stir in the elbow macaroni, diced potatoes, basil, oregano, salt, and pepper. Bring the soup to a boil over medium-high heat.
4. Simmer:
Once boiling, reduce the heat to medium-low and let the soup simmer for 10-12 minutes, or until the pasta is cooked al dente and the potatoes are tender. Stir occasionally to ensure the pasta doesn’t stick to the bottom.
5. Add the Creaminess:
Once the pasta is done, stir in the milk (or half-and-half for a creamier texture). Let the soup simmer for another 3-4 minutes.
6. Add the Cheese:
Stir in the shredded cheddar cheese until melted and smooth. Taste the soup and adjust seasoning, adding more salt or pepper if necessary.
7. Serve:
Ladle the soup into bowls and top with extra shredded cheese, bacon bits, green onions, or pickle slices if desired. Serve immediately for a warm, cheesy treat!