Ingredients
Equipment
Instructions
Cooking Instructions
- In a large Dutch oven or pot, cook the ground beef, diced onion, and minced garlic over medium-high heat until the beef is browned. Drain any excess grease.
- Stir in the tomato paste, Worcestershire sauce, dried oregano, salt, and pepper. Cook for one minute, stirring constantly.
- Pour in the beef broth and undrained diced tomatoes. Bring the mixture to a simmer.
- Add the uncooked macaroni. Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until pasta is al dente, stirring occasionally.
- Remove the pot from the heat. Stir in the softened cream cheese until fully melted. Gradually add the shredded cheddar cheese, stirring until the soup is smooth and creamy. Do not let it boil.
- Ladle into bowls and serve immediately, garnished with your favorite cheeseburger toppings if desired.
Notes
For the best results, use freshly shredded cheese from a block. It melts much smoother than pre-shredded cheese.
The pasta will absorb liquid as it sits, so the soup will thicken over time. Add a splash of broth or milk when reheating to reach your desired consistency.
The pasta will absorb liquid as it sits, so the soup will thicken over time. Add a splash of broth or milk when reheating to reach your desired consistency.
