One-Pot Macaroni Cheeseburger Soup

Optional Garnishes:
• Chopped green onions
• Crumbled bacon
• Extra shredded cheese
Step-by-Step Instructions
Now that you have your ingredients ready, it’s time to cook! The beauty of this recipe is that everything is made in one pot, saving you time and cleaning effort.
1. Cook the Ground Beef
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked. This should take about 6-8 minutes. Once the beef is cooked, drain any excess grease, leaving about 1 tablespoon in the pot. This will add extra flavor to the next step.
2. Sauté the Vegetables
To the pot with the beef, add the diced onion, carrot, celery, and garlic. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are softened. This step helps build the flavor base for the soup and gives the veggies a chance to release their natural sweetness.
3. Build the Soup Base
Once the vegetables are softened, stir in the tomato paste, Worcestershire sauce, mustard (if using), and smoked paprika (if using). Let this cook for about 1 minute, stirring constantly, to allow the flavors to develop and deepen. Then, pour in the beef broth and the can of diced tomatoes (with their juice). Stir everything together and bring the mixture to a boil.
4. Cook the Pasta
Once the broth is boiling, add the uncooked elbow macaroni to the pot. Stir well to combine and reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the flavors from the soup. Be sure to stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot.
5. Add the Cheese and Milk
Once the pasta is cooked, lower the heat to medium-low. Stir in the shredded cheddar cheese and the milk (or heavy cream), allowing the cheese to melt completely and creating a rich, creamy texture. Season the soup with salt and black pepper to taste. If you prefer a thicker consistency, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the cheese and milk.
6. Serve and Garnish
Ladle the soup into bowls, and if you like, garnish with chopped green onions, crumbled bacon, or extra shredded cheese for an added indulgence. This soup is perfect on its own, but pairing it with a slice of crusty bread or a light side salad makes for a well-rounded meal.
Tips for Success
• For a Thicker Soup: If you prefer a thicker soup, add a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water before stirring in the cheese and milk.
• Spicy Kick: If you like things spicy, add a dash of hot sauce or sprinkle in some red chili flakes while simmering the soup. This will give it a nice heat that complements the cheeseburger flavors.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to loosen the soup and restore its creamy texture.