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Cheesy Elbow Macaroni Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 2 cups elbow macaroni
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • In a large pot over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion has softened.
  • Add the diced tomatoes, beef broth, dried oregano, salt, and black pepper. Stir well and bring the mixture to a simmer.
  • Stir in the elbow macaroni and let it cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
  • Remove the pot from the heat and stir in the shredded cheddar cheese until it melts evenly into the stew.

Notes

Cook the macaroni just until al dente the first time so it stays firm after reheating. Store leftovers in airtight containers for up to three days. When warming a portion, add a small splash of broth if the stew has thickened. Stir the cheese in after reheating rather than during storage to keep the texture smooth.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon