One Pot Macaroni Cheeseburger Soup

Cook the Ground Beef:

• In a large pot, heat the olive oil over medium heat.

• Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.

• Add the chopped onion and cook for another 2-3 minutes, until the onion is soft and translucent.

Add the Vegetables and Seasoning:

• Stir in the minced garlic and diced carrots. Cook for about 1 minute, until fragrant.

• Add the beef (or vegetable) broth, diced tomatoes (with juice), and Worcestershire sauce. Bring to a simmer.

Cook the Macaroni:

• Stir in the uncooked macaroni. Cover the pot and simmer for about 8-10 minutes, or until the macaroni is tender and the soup has thickened slightly. Stir occasionally to make sure the pasta doesn’t stick to the bottom.

• If the soup gets too thick, add a little more broth or water to reach your desired consistency.

Add the Cheese and Milk:

• Once the macaroni is cooked, lower the heat to low.

• Stir in the shredded cheese and milk, stirring until the cheese has fully melted and the soup becomes creamy. Taste and adjust the seasoning with salt, pepper, and Dijon mustard, if desired.

Serve: