One-Pot Macaroni Cheeseburger Soup

Ingredients

• 1 lb ground beef
• 2 cups elbow macaroni, uncooked
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup milk
• 1½ cups shredded cheddar cheese
• 1 tbsp tomato paste
• Salt and black pepper, to taste
• Chopped parsley or green onions, optional, for serving

Method

1. In a large pot, brown the ground beef over medium heat, breaking it into crumbles as it cooks.
2. Drain off excess grease if needed.
3. Add the diced onion and cook 3-4 minutes until softened.
4. Stir in the garlic and cook about 30 seconds until fragrant.
5. Mix in the tomato paste and cook 1 minute, stirring constantly.
6. Pour in the beef broth and bring to a gentle boil.
7. Add the uncooked macaroni, lower the heat, and simmer 10-12 minutes, stirring occasionally, until the pasta is tender.
8. Lower the heat further and stir in the milk.
9. Gradually add the shredded cheddar, stirring until melted and the soup turns creamy.
10. Season with salt and pepper to taste.
11. Serve hot, topped with chopped parsley or green onions if desired.