Creamy Macaroni Cheeseburger Soup
Ingredients:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 ½ cups elbow macaroni
2 cups shredded cheddar cheese
1 cup heavy cream
2 tbsp tomato paste
Salt and pepper, to taste
Directions:
In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the onion and garlic to the pot and sauté for 3 minutes, or until softened.
Pour in the beef broth, diced tomatoes, and tomato paste. Stir well to combine.
Add the elbow macaroni, bring to a boil, and reduce the heat to simmer. Let it cook for about 8-10 minutes, or until the macaroni is tender.
Stir in the heavy cream and shredded cheddar cheese. Stir constantly until the cheese is fully melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot and enjoy the creamy goodness!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 500 kcal
Servings: 4 servings