One Pot Macaroni Cheeseburger Soup

The Brown: In a large Dutch oven or pot, brown the ground beef and onion over medium-high heat. Drain the excess grease.
The Spice: Add the garlic, garlic powder, onion powder, and smoked paprika. Cook for 1 minute until fragrant.
The Simmer: Stir in the beef broth, milk, ketchup, and mustard.
The Pasta: Add the uncooked macaroni and bring the mixture to a gentle boil.
The Cook: Reduce the heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally to prevent the noodles from sticking.
The Finish: Once the pasta is tender, turn off the heat. Stir in the shredded cheddar cheese until the soup is thick and creamy.
The Rest: Let the soup sit for 5 minutes before serving. The starch from the macaroni will continue to thicken the broth into a rich sauce.

The “Noodle” Note: Similar to Homemade Hamburger Helper, don’t overcook the macaroni; it should be al dente before you add the cheese.
Consistency Control: If you prefer a thinner soup, add an extra splash of beef broth at the end.
The “Cheeseburger” Toppings: Serve each bowl with a few pickles or some crumbled bacon on top to really lean into that burger theme.