Crock Pot Macaroni Cheeseburger Soup – Effortless, Creamy Comfort

 Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup milk or half-and-half

1 cup uncooked elbow macaroni

Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

Transfer to the slow cooker: Add the cooked ground beef, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, salt, and pepper to the crock pot. Stir to combine.

Cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Add macaroni and cheese: About 30 minutes before serving, stir in the uncooked macaroni and shredded cheese. Cover and cook on high for 30 minutes, or until the macaroni is tender and the cheese is fully melted.

Finish with milk: Stir in the milk or half-and-half just before serving for added creaminess. Adjust seasoning with salt and pepper if needed.

Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley if desired.