One-Pot Macaroni Cheeseburger Soup (No Velveeta)

Instructions

1. Brown the beef
   In a large pot or Dutch oven over medium heat, cook ground beef until browned.
   Drain excess grease if needed.

2. Add aromatics
   Add onion and cook 3–4 minutes until softened.
   Stir in garlic and cook 30 seconds.

3. Make the base
   Stir in butter until melted, then sprinkle in flour.
   Cook for 1 minute, stirring constantly.

4. Build the soup
   Add beef broth, milk, tomato paste, ketchup, mustard, paprika, salt, and pepper.
   Stir well and bring to a gentle simmer.

5. Cook the macaroni
   Add uncooked macaroni.
   Simmer 10–12 minutes, stirring often, until pasta is tender.

6. Add the cheese
   Lower heat and stir in shredded cheeses until melted and creamy.
   Do not boil.

7. Serve
   Ladle into bowls and add toppings if desired.

Tips & Variations

• Extra cheeseburger flavor: Add a splash of pickle juice

• Thicker soup: Let it sit 5 minutes before serving

• Spicy: Add chili powder or hot sauce

• Lighter: Use ground turkey and low-fat milk