One-Pot Macaroni Cheeseburger Soup (No Velveeta) recipe

 One-Pot Macaroni Cheeseburger Soup (No Velveeta) recipe

Ingrédients:

For the Soup Base:

1 lb ground beef

1 small onion, diced

3 cloves garlic, minced

4 cups beef broth

1 (14.5 oz) can diced tomatoes (with juice)

1 cup milk (or heavy cream for extra creaminess)

1 ½ cups elbow macaroni (uncooked)

2 medium carrots, diced

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

½ teaspoon smoked paprika (optional)

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

For the Cheese Sauce:

1 ½ cups shredded cheddar cheese (sharp preferred)

½ cup shredded Monterey Jack (or mozzarella)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk (or half and half)

For Garnishing:

Green onions, chopped

Additional shredded cheese

Cracked black pepper

Instructions:

Cook the Beef:

In a large pot or Dutch oven over medium heat, cook the ground beef until browned.

Drain excess fat, leaving about a tablespoon in the pot.

Add the diced onions and garlic; sauté until fragrant (about 2 minutes).

Build the Soup Base:

Stir in the carrots, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.

Add beef broth and diced tomatoes with their juice. Bring to a simmer.

Cook the Pasta:

Add the uncooked macaroni to the pot.

Reduce heat and let it simmer for about 10 minutes or until pasta is tender. Stir occasionally to prevent sticking.

Make the Cheese Sauce:

In a small saucepan, melt butter over medium heat.

Whisk in the flour and cook for 1 minute until lightly golden.

Gradually add 1 cup of milk while whisking continuously to prevent lumps.

Once thickened, remove from heat and stir in the shredded cheddar and Monterey Jack cheese until smooth.

Combine & Finish:

Pour the cheese sauce into the soup and stir until well blended.

Add additional milk (or broth) if the soup is too thick for your liking.

Taste and adjust seasoning as needed.

Serve & Enjoy:

Garnish with chopped green onions, extra cheese, and a sprinkle of black pepper.

Serve hot and enjoy!

Storage & Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat on the stovetop over low heat, adding a splash of broth or milk to restore the creamy texture.

Freezing: This soup does not freeze well due to the dairy content.

Bonne cuisine ! 👩 🍳