Instructions:
1. Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned and cooked through. 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 soften.
3. Build the Base: Stir in the tomato paste, Worcestershire sauce, mustard (if using), and smoked paprika. Cook for 1 minute to enhance the flavors.
4. Add Liquid and Simmer: Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
5. 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 and cooked through, stirring occasionally to prevent sticking.
6. Add Cheese and Milk: Lower the heat to medium-low. Stir in the shredded cheddar cheese and milk (or cream) until the cheese melts and the soup becomes creamy.
7. Season and Serve: Season the soup with salt and pepper to taste. Ladle the hot soup into bowls and garnish with chopped green onions, crumbled bacon, or extra cheese, if desired. Serve with crusty bread or a side salad.
Tips for Success:
For a richer soup, make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of water before adding the cheese and milk.
To add some spice, stir in a dash of hot sauce or red chili flakes.
To store leftovers, place them in an airtight container in the refrigerator and keep them for up to 3 days. If the soup has thickened, gently reheat it and add a splash of broth or milk to loosen it up.
This one-pot macaroni cheeseburger soup is the ultimate comfort food, combining creamy cheesiness with hearty beef and pasta. It’s like having a cheeseburger in a bowl!
