Imagine combining the creamy, cheesy goodness of macaroni with the savory, hearty flavors of a cheeseburger—all in one comforting bowl of soup! One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food that brings together everything you love about burgers and pasta in a rich, soul-warming dish. Perfect for busy weeknights or a cozy weekend meal, this soup is easy to prepare and sure to be a hit with the whole family. Plus, it’s a one-pot wonder, meaning fewer dishes and more time to savor its deliciousness!
Ingredients:
- Ground beef – 1 pound, lean or 80/20 blend for a rich flavor
- Onion – 1 medium, finely diced
- Garlic – 3 cloves, minced
- Carrot – 1 large, shredded or finely chopped
- Celery – 2 stalks, diced
- Diced tomatoes – 1 can (14.5 ounces), undrained
- Beef broth – 4 cups, low-sodium preferred
- Milk – 2 cups, whole milk for creaminess
- Cheddar cheese – 2 cups, shredded (sharp cheddar works best)
- Macaroni pasta – 1½ cups, uncooked
- Worcestershire sauce – 1 tablespoon
- Tomato paste – 2 tablespoons
- Paprika – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Parsley – 2 tablespoons, chopped for garnish
Preparation:
Step 1: Sauté the Aromatics
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary, then stir in the onion, garlic, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Step 2: Build the Base
Stir in the tomato paste, paprika, Worcestershire sauce, salt, and pepper. Cook for 1-2 minutes to allow the flavors to meld together.
Step 3: Add the Liquids
Pour in the beef broth and diced tomatoes, stirring well to combine. Bring the mixture to a gentle boil.
Step 4: Add the Pasta
Once the liquid is simmering, stir in the macaroni. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking.
Step 5: Finish with Milk and Cheese
Lower the heat to the lowest setting and gently stir in the milk. Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until melted and creamy.
Variations:
- Vegetarian Twist: Replace ground beef with plant-based ground meat and use vegetable broth instead of beef broth.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a spicy version.
- Protein Boost: Toss in cooked bacon bits or crumbled sausage for an extra protein punch.
- Gluten-Free: Substitute regular macaroni with gluten-free pasta.
- Extra Veggies: Stir in frozen peas, corn, or spinach for added nutrition.
COOKING Note:
- Ensure the pasta is cooked al dente, as it will continue to soften in the hot soup.
- Gradually add the cheese and stir to prevent clumping.
Serving Suggestions:
- Serve the soup with crusty garlic bread or warm dinner rolls to soak up every bit of the cheesy broth.
- A fresh side salad with a tangy vinaigrette complements the rich flavors perfectly.
- Top each bowl with additional shredded cheese or crispy bacon bits for a delightful finish.
Tips:
- Use freshly shredded cheese instead of pre-shredded to avoid a gritty texture.
- Make this soup ahead of time; it tastes even better the next day as the flavors meld.
- Adjust the thickness by adding more broth or milk as needed.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (per serving, approximate):
- Calories: 420
- Protein: 25g
- Sodium: 780mg
FAQs:
Q: Can I freeze One-Pot Macaroni Cheeseburger Soup?
A: Yes! Allow the soup to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of milk or broth to restore creaminess.
Q: What can I use instead of cheddar cheese?
A: You can substitute cheddar with Colby Jack, Monterey Jack, or even Velveeta for a smoother texture.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup stores well in the fridge for 2-3 days. Just reheat gently and add a bit of broth if needed.
Conclusion:
One-Pot Macaroni Cheeseburger Soup is the perfect blend of cheesy, hearty, and comforting flavors. It’s a crowd-pleaser that’s simple to make, and its versatility means you can customize it to suit your preferences. Whether you’re serving it to your family or whipping it up for a casual dinner party, this soup is sure to earn rave reviews. Don’t wait—grab your pot and get cooking this irresistible dish today!
One-Pot Macaroni Cheeseburger Soup
- Total Time: 40 min
Ingredients
Ingredients:
- Ground beef – 1 pound, lean or 80/20 blend for a rich flavor
- Onion – 1 medium, finely diced
- Garlic – 3 cloves, minced
- Carrot – 1 large, shredded or finely chopped
- Celery – 2 stalks, diced
- Diced tomatoes – 1 can (14.5 ounces), undrained
- Beef broth – 4 cups, low-sodium preferred
- Milk – 2 cups, whole milk for creaminess
- Cheddar cheese – 2 cups, shredded (sharp cheddar works best)
- Macaroni pasta – 1½ cups, uncooked
- Worcestershire sauce – 1 tablespoon
- Tomato paste – 2 tablespoons
- Paprika – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Parsley – 2 tablespoons, chopped for garnish
Instructions
Preparation:
Step 1: Sauté the Aromatics
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary, then stir in the onion, garlic, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Step 2: Build the Base
Stir in the tomato paste, paprika, Worcestershire sauce, salt, and pepper. Cook for 1-2 minutes to allow the flavors to meld together.
Step 3: Add the Liquids
Pour in the beef broth and diced tomatoes, stirring well to combine. Bring the mixture to a gentle boil.
Step 4: Add the Pasta
Once the liquid is simmering, stir in the macaroni. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking.
Step 5: Finish with Milk and Cheese
Lower the heat to the lowest setting and gently stir in the milk. Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until melted and creamy.
Notes
- Ensure the pasta is cooked al dente, as it will continue to soften in the hot soup.
- Gradually add the cheese and stir to prevent clumping.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 420
- Sodium: 780mg
- Protein: 25 g