Cheeseburger Soup

Heat Olive Oil (2 Tbsp) in a pot over medium-high heat. Once hot, add the Ground Beef (1 lb) and season right away with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). After a few minutes, break it up and begin to stir, so you still have larger chunks with nice browning. Once it has just lost all its pinkness, remove the meat. Set aside.

To the same pot, add the Yellow Onion (1) and Garlic (3 cloves). Cook until the onions have softened.

Add the Tomato Paste (2 Tbsp), All-Purpose Flour (2 Tbsp), and Dried Oregano (1/2 tsp). Cook until everything is evenly coated in the flour and begins to smell nutty. The tomato paste should get sticky and darken.

Add Diced Tomatoes (1 can), Milk (1/2 cup), Chicken Broth (4 cups), Dijon Mustard (2 tsp), and Worcestershire Sauce (1 tsp). Stir to pull up everything from the bottom. Bring to a boil and then lower to a simmer and cook for 10 minutes.

Add the Elbow Macaroni (1 cup) and the beef with juices. Cook for 10 minutes, or until the noodles are soft, stirring occasionally.

Turn the heat to low. Stir in the Shredded Cheddar Cheese (1 cup) and Sour Cream (1/2 cup). Cook for an additional minute, then remove from heat.

Serve with Bacon Bits (4 Tbsp), Scallion (1 stalk), and Croutons (4 Tbsp) on top.