One-Pot Macaroni Cheeseburger Soup

Ingredients:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, with juice

1 cup uncooked macaroni

1 cup shredded cheddar cheese

1/2 cup heavy cream (or milk for a lighter option)

Salt and pepper, to taste

1 teaspoon dried basil

1/2 teaspoon dried oregano

Optional toppings: chopped green onions, extra shredded cheese, or crumbled bacon

Instructions:

Cook the Beef:

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

Add Onion and Garlic:

Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add Broth, Tomatoes, and Seasonings:

Pour in the beef broth and diced tomatoes with their juices. Add the basil, oregano, salt, and pepper. Stir to combine and bring to a simmer.

Cook the Macaroni:

Add the uncooked macaroni to the pot and cook according to package instructions, usually about 8-10 minutes, until the pasta is tender.

Add Cheese and Cream:

Reduce the heat to low and stir in the shredded cheddar cheese and heavy cream (or milk) until the cheese is melted and the soup is creamy.