One-Pot Macaroni Cheeseburger Soup
Ingredients:
1 lb ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups beef broth
2 cups milk
1 cup heavy cream
2 cups elbow macaroni (uncooked)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 oz cream cheese, softened
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 cup fresh parsley, chopped (for garnish)
### Instructions:
1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small crumbles. Drain excess fat.
2. Add onion and garlic to the beef. Cook for 3–4 minutes until softened.
3. Stir in beef broth, milk, and heavy cream. Bring to a gentle simmer.
4. Add uncooked elbow macaroni, salt, pepper, smoked paprika, and oregano. Cook until pasta is tender, about 10–12 minutes, stirring occasionally.
5. Reduce heat to low. Stir in cream cheese until melted and smooth.
6. Add cheddar and Monterey Jack cheeses. Stir until fully melted into a thick, creamy cheese base.
7. Blend with an immersion blender until smooth, or leave slightly textured if preferred.
8. Taste and adjust seasoning.
9. Serve hot, garnished with fresh parsley.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:6