Creamy One-Pot Macaroni Cheeseburger Soup

Instructions:

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.

Step 2: Add the diced onion, garlic, and sliced carrots to the pot. Sauté for about 4-5 minutes until the vegetables are softened.

Step 3: Pour in the beef broth, milk, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well to combine.

Step 4: Add the uncooked elbow macaroni to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender.

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

Step 6: Taste and adjust seasoning if needed. Garnish with chopped parsley before serving, if desired.

Storage Information:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to thin the soup. This soup is not ideal for freezing due to the dairy content and pasta texture changes.