One-Pot Macaroni Cheeseburger Soup

1. Cook the ground beef:
   • In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil or butter over medium heat.
   • Add the ground beef, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat if needed.
2. Sauté the onions and garlic:
   • Add the chopped onion to the pot with the beef and cook until softened, about 3 minutes.
   • Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the liquids:
   • Pour in the beef broth and milk (or cream). Stir well to combine.
4. Add the pasta and seasonings:
   • Stir in the uncooked macaroni, diced tomatoes, frozen corn (if using), and optional ketchup and mustard. Add salt, pepper, and oregano or Italian seasoning to taste.
   • Bring the mixture to a gentle boil. Reduce the heat and let it simmer, uncovered, for about 10-12 minutes or until the macaroni is tender and cooked through.
5. Add the cheese:
   • Once the macaroni is tender, stir in the shredded cheddar cheese. Continue stirring until the cheese is melted and the soup is creamy.
6. Serve and enjoy:
   • Taste the soup and adjust the seasoning with more salt, pepper, or a bit more ketchup/mustard if desired.
   • Serve the soup hot, and optionally, garnish with extra shredded cheese, chopped green onions, or crumbled bacon for added flavor!

Tips:

• Make it extra cheesy: Feel free to add more cheese for a richer, cheesier soup.
• Vegetable options: You can add other vegetables like diced bell peppers, carrots, or spinach for extra flavor and nutrition.
• Storage: This soup can be stored in the refrigerator for 3-4 days. Reheat on the stove and add a little extra broth or milk if it thickens too much.

This One-Pot Macaroni Cheeseburger Soup is the perfect comfort food for a chilly day, combining the best elements of a cheeseburger in a creamy, hearty soup!