Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) lean ground beef
• 3 cups low-sodium beef broth
• 1 cup milk (dairy or plant-based)
• 1 cup uncooked elbow macaroni (or gluten-free pasta)
• 1 tsp yellow mustard
• 1 tbsp ketchup
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 ½ cups shredded cheddar cheese (plus extra for topping)
• Optional toppings: chopped dill pickles, diced tomatoes, green onions, more ketchup
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté 4–5 minutes until soft.
- Add garlic and ground beef. Cook 6–8 minutes, breaking it apart, until browned. Drain excess fat if needed.
- Stir in beef broth, milk, macaroni, mustard, ketchup, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 10–12 minutes, stirring occasionally, until pasta is tender.
- Reduce heat to low. Stir in cheddar cheese until melted and soup is creamy.
- Taste and adjust seasoning—add more mustard for tang or ketchup for sweetness.
- Ladle into bowls and top with your favorite burger fixings: pickles, onions, tomatoes, or extra cheese!
✨ Ready in 30 minutes and cleanup is easy—true one-pot magic!
💡 Make it heartier: Add a handful of spinach or swap in cauliflower pasta for a lighter version.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 6 , Calories : 320 , Net Carbs: 24g , Fats: 16g , Protein: 22g