One-Pot Macaroni Cheeseburger Soup (No Velveeta)

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 medium onion, diced
• 1/2 cup diced tomatoes
• 2 cups beef broth
• 2 cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese
• 1 cup milk (any kind)
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven over medium heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is soft. Drain excess grease if needed.
2. Stir in the diced tomatoes and beef broth. Bring to a gentle boil.
3. Add the elbow macaroni, reduce heat to medium-low, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
4. Lower the heat and stir in the milk.
5. Gradually add the shredded cheddar cheese, stirring until melted and creamy.
6. Season with salt and pepper to taste. Simmer for 2–3 minutes, then remove from heat.

Serving Tips

• Serve hot with crusty bread or garlic toast.
• Add a simple green salad on the side for a complete meal.

Optional Variations

• Add cooked bacon crumbles for a bacon cheeseburger twist.
• Stir in a tablespoon of ketchup or mustard for classic cheeseburger flavor.
• Use a blend of cheddar and mozzarella for extra creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6