Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) ground beef (20% fat or less)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 4 cups (950 ml) beef broth
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (8 oz / 227g) can tomato sauce
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) dried Italian seasoning
  • 1/2 tsp (2.5 ml) salt, or to taste
  • 1/4 tsp (1.25 ml) black pepper, or to taste
  • 1 cup (100g) elbow macaroni pasta
  • 2 cups (225g) shredded cheddar cheese
  • 1/2 cup (120 ml) milk or half-and-half
  • Optional: chopped green onions, for garnish
  • optional: burger pickles
  • optional: ketchup, mustard, sriracha

Instructions:

  1. Heat olive oil in a large pot. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add diced onion and minced garlic to the pot with the beef. Cook until the onion is softened and translucent.
  3. Pour in beef broth, diced tomatoes (undrained), tomato sauce, and Worcestershire sauce. Stir to combine.
  4. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
  5. Add elbow macaroni to the boiling soup. Reduce heat to low, cover, and simmer until the pasta is tender (about 8-10 minutes, or according to package directions). Stir occasionally to prevent sticking.
  6. Remove from heat. Stir in shredded cheddar cheese and milk (or half-and-half) until the cheese is melted and the soup is creamy.
  7. Ladle into bowls and garnish with chopped green onions (if using).
  8. Add any condiments to personalize burger aspect.