One-Pot Macaroni Cheeseburger Soup

Ingredients:

1 lb ground beef (or turkey)

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

1 cup diced tomatoes (canned or fresh)

4 cups beef broth

2 cups elbow macaroni

1 cup shredded cheddar cheese (plus extra for topping)

1 tsp Worcestershire sauce

1 tsp mustard (yellow or Dijon)

Salt and pepper, to taste

1/2 tsp paprika (optional)

1/2 tsp dried oregano (optional)

Fresh parsley, chopped (for garnish)

Instructions:

Brown the Beef:

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

Add Vegetables:

Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add Liquids and Pasta:

Pour in the beef broth and add the diced tomatoes, Worcestershire sauce, mustard, paprika, oregano, salt, and pepper. Bring the mixture to a boil.

Stir in the elbow macaroni and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally.

Add Cheese:

Once the pasta is cooked, remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.

Serve:

Ladle the soup into bowls, topping each serving with extra shredded cheese and fresh parsley.