Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 pound lean ground beef
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried mustard (or 1 teaspoon Dijon)
- 2 tablespoons tomato paste
- 4 cups low-sodium beef or chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup milk
- 2 cups elbow macaroni (about 8 ounces)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack
- 1/3 cup sour cream (optional, for extra creaminess)
- Chopped pickles, green onion, or extra cheese for topping (optional)
Instructions
- Heat the oil or butter in a large heavy pot over medium heat. Add the ground beef and cook, breaking it up, until browned and cooked through, 6–8 minutes. Drain excess fat if necessary.
- Add the onion, carrot, and celery. Cook, stirring often, until the vegetables soften, 4–5 minutes. Stir in the garlic and cook 30 seconds.
- Season with salt, pepper, paprika, and dried mustard. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly.
- Pour in the broth and diced tomatoes. Stir well, bring to a boil, then stir in the milk and macaroni.
- Reduce heat to a gentle boil and cook, stirring frequently so the pasta does not stick, until the macaroni is just tender, about 8–10 minutes. If the soup gets too thick, splash in a bit more broth or milk.
- Turn the heat to low. Stir in the cheddar and mozzarella a handful at a time until melted and smooth. Stir in the sour cream, then taste and adjust seasoning.
- Serve immediately, topped with extra cheese, chopped pickles, or green onions to give it a “cheeseburger” feel.
Notes
- For a thicker soup, reduce the broth slightly or add more cheese.
- Use any pasta shape if elbow macaroni isn’t available.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg