Cheeseburger Macaroni Soup

Instructions:
Step 1: In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.

Step 2: Add diced onion, carrots, and garlic. Sauté for 5–7 minutes until vegetables are softened.

Step 3: Stir in the beef broth and bring to a boil.

Step 4: Add macaroni and basil, then reduce heat and simmer until pasta is tender, about 10–12 minutes.

Step 5: Stir in the heavy cream and shredded cheese. Cook until cheese is melted and the soup is creamy.

Step 6: Season with salt and pepper to taste. Serve hot.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen if needed.