Quick and Hearty One-Pot Macaroni Cheeseburger Soup – Comfort in a Bowl

Instructions:
1. Cook the Ground Beef:
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Use a spoon to break it up into smaller pieces as it cooks. Once the beef is fully cooked and browned, drain any excess fat if necessary.
2. Sauté the Vegetables:
Add the sliced onion and minced garlic to the pot with the beef. Sauté for about 3-4 minutes until the onion softens and becomes translucent. Stir occasionally to ensure the garlic doesn’t burn.
3. Add Tomato Paste and Beef Stock:
Stir in the tomato paste and cook for an additional minute, allowing the paste to deepen in flavor. Then, pour in the beef stock and the can of whole tomatoes (including the juice). Use a spoon to break up the tomatoes into chunks.
4. Simmer the Soup:
Bring the mixture to a simmer over medium heat. Add the uncooked elbow macaroni to the pot. Stir well to combine, and let the soup simmer for about 10-12 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. Add the Cheddar and Milk:
Once the macaroni is cooked, reduce the heat to low. Stir in the shredded sharp cheddar cheese and milk (or half-and-half, if you want a creamier texture). Continue stirring until the cheese is completely melted and the soup has a smooth, creamy consistency.
6. Season and Finish:
Add Worcestershire sauce, salt, and pepper to taste. Stir to combine and taste the soup, adjusting the seasonings as needed. If you like a bit more tang, you can add extra Worcestershire sauce or a pinch of red pepper flakes for a subtle kick.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and freshness. Serve hot with crusty bread or a side salad for a complete meal.