One-Pot Macaroni Cheeseburger Soup
1. Brown the Beef
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.
