Ingredients:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 cup elbow macaroni, uncooked
2 cups shredded sharp cheddar cheese
1/2 cup heavy cream
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Optional: Fresh parsley, for garnish
Instructions:
Cook Ground Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
Season: Stir in paprika, Italian seasoning, salt, and pepper.
Add Liquid: Pour in the beef broth, diced tomatoes, and tomato paste. Stir well to combine.
Cook Pasta: Bring the mixture to a boil. Add the uncooked elbow macaroni, reduce the heat to a simmer, and cook for 8-10 minutes or until the pasta is tender. Stir occasionally to prevent sticking.
Add Cheese and Cream: Stir in shredded cheddar cheese, heavy cream, and Worcestershire sauce. Continue to stir until the cheese is melted and the soup is creamy. Adjust seasoning if needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6
Calories: Approx. 400 per serving
Notes: This one-pot macaroni cheeseburger soup is a hearty, comforting dish that combines the best of a cheeseburger and creamy pasta—perfect for a cozy dinner! 🥣🍔
