Instructions:
1. Cook the Ground Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked, breaking it into crumbles with a spoon. Drain excess grease if necessary.
2. Sauté Onion and Garlic
Add the chopped onion to the pot and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Liquids and Seasoning
Stir in the beef broth, milk, diced tomatoes (with their juices), ketchup, Worcestershire sauce, and paprika. Bring the mixture to a gentle simmer, stirring occasionally.
4. Cook the Macaroni
Add the uncooked elbow macaroni to the pot. Stir well to ensure the pasta doesn’t stick together. Cover the pot and let the soup simmer for about 10-12 minutes, or until the macaroni is tender.
5. Make It Creamy
Lower the heat and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup has a rich, creamy consistency. Taste and adjust seasoning with salt and black pepper as needed.
6. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes, such as diced pickles for a cheeseburger vibe, crispy bacon bits, or extra shredded cheese. Serve with crusty bread or a side salad for a complete meal.
Why You’ll Love This Recipe:
- All-in-One Meal: Combines protein, carbs, and dairy for a balanced dish.
- Kid-Friendly: Tastes like a cheeseburger in soup form—what’s not to love?
- Quick Cleanup: Made in just one pot, saving you time and effort in the kitchen.
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