One-Pot Macaroni Cheeseburger Soup Recipe

Introduction

Indulge in a hearty, comforting bowl of One-Pot Macaroni Cheeseburger Soup, a delightful fusion of classic cheeseburger flavors and creamy macaroni. This soup is rich, savory, and incredibly satisfying. Perfect for chilly nights or when you’re craving something indulgent, this one-pot wonder makes cleanup a breeze and is a great option for a quick weeknight dinner. Unlike many cheeseburger soups, this version skips the processed cheese and uses real cheddar, giving it a wholesome, homemade flavor that both adults and kids will love.

Ingredients:

• 1 lb ground beef (80/20 for flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced (optional, for extra flavor)
• 2 cups beef broth (low-sodium preferred)
• 2 cups elbow macaroni (or any small pasta)
• 1 cup shredded cheddar cheese (sharp or mild, based on preference)
• 1 cup milk (whole milk or 2% for creaminess)
• 1 tbsp ketchup (optional, for added cheeseburger flavor)
• 1 tsp mustard (optional, for tang)
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• Fresh parsley or green onions for garnish (optional)

Preparation:

Step 1: Brown the Beef

1. Sauté the Beef: Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the ground beef. Cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.

Step 2: Sauté the Vegetables

2. Add Onion and Garlic: Add the diced onion (and minced garlic if using) to the browned beef. Cook for 3-4 minutes, until the onions become translucent and the garlic is fragrant.

Step 3: Add Broth and Macaroni

3. Pour in the Broth: Slowly pour in 2 cups of beef broth, scraping the bottom of the pot to release any flavorful bits.
4. Add the Pasta: Stir in the uncooked elbow macaroni and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the broth.

Step 4: Make it Creamy

5. Add Milk and Cheese: Pour in the cup of milk and stir in the shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup becomes creamy. If you prefer a thicker texture, let the soup simmer for an additional 2-3 minutes, stirring frequently.
6. Add Ketchup and Mustard: For an extra burst of cheeseburger flavor, stir in the optional tablespoon of ketchup and teaspoon of mustard at this stage. These add subtle sweetness and tang that mimics the taste of a classic cheeseburger.

Step 5: Season and Serve

7. Season the Soup: Taste the soup and season with salt and pepper as needed. If you prefer a cheesier flavor, add more shredded cheddar or even a splash of cream for extra richness.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or green onions for a bright, fresh finish.

Cooking Notes:

• Pasta Cooking: Keep an eye on the pasta as it cooks. The soup will continue to thicken as the macaroni absorbs the broth, so you may need to add an extra splash of milk or broth to maintain the desired consistency.
• Cheese Choice: Sharp cheddar cheese will give a stronger, tangier flavor, while mild cheddar provides a more subtle, creamy texture. Feel free to experiment with other cheese blends like Monterey Jack or Colby.
• Optional Toppings: Add a dollop of sour cream or sprinkle of crispy bacon bits for a richer, heartier dish.

Serving Suggestions:

This One-Pot Macaroni Cheeseburger Soup is best served with crusty bread or a side of garlic toast to soak up the creamy broth. A simple green salad with a light vinaigrette also makes a great accompaniment to balance the richness of the soup. For a fun twist, serve this soup with classic cheeseburger toppings like pickle slices, extra mustard, or diced tomatoes on the side for people to mix into their bowls.

Tips:

• Make it Spicy: For a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce to the soup.
• Vegetable Boost: Stir in frozen peas, diced carrots, or corn for added texture and nutrition.
• Leftovers: This soup thickens as it sits, so when reheating, add extra broth or milk to loosen it up. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time:

• 10 minutes

Cooking Time:

• 25 minutes

Total Time:

• 35 minutes

Nutritional Information (per serving):

• Calories: 480
• Protein: 22g
• Sodium: 720mg
• Carbohydrates: 36g
• Fat: 28g

Conclusion:

This One-Pot Macaroni Cheeseburger Soup brings together the best of both worlds: the hearty, comforting flavors of a cheeseburger combined with the creamy texture of macaroni and cheese. The soup is easy to make, requiring minimal ingredients, and is ideal for feeding a hungry family on a busy weeknight. By skipping processed cheese in favor of real cheddar, the dish maintains its homemade quality while delivering rich, cheesy goodness in every bite.

One-Pot Macaroni Cheeseburger Soup Recipe

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20 for flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced (optional, for extra flavor)
• 2 cups beef broth (low-sodium preferred)
• 2 cups elbow macaroni (or any small pasta)
• 1 cup shredded cheddar cheese (sharp or mild, based on preference)
• 1 cup milk (whole milk or 2% for creaminess)
• 1 tbsp ketchup (optional, for added cheeseburger flavor)
• 1 tsp mustard (optional, for tang)
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• Fresh parsley or green onions for garnish (optional)

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Instructions

Step 1: Brown the Beef

1. Sauté the Beef: Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the ground beef. Cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.

Step 2: Sauté the Vegetables

2. Add Onion and Garlic: Add the diced onion (and minced garlic if using) to the browned beef. Cook for 3-4 minutes, until the onions become translucent and the garlic is fragrant.

Step 3: Add Broth and Macaroni

3. Pour in the Broth: Slowly pour in 2 cups of beef broth, scraping the bottom of the pot to release any flavorful bits.
4. Add the Pasta: Stir in the uncooked elbow macaroni and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the broth.

Step 4: Make it Creamy

5. Add Milk and Cheese: Pour in the cup of milk and stir in the shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup becomes creamy. If you prefer a thicker texture, let the soup simmer for an additional 2-3 minutes, stirring frequently.
6. Add Ketchup and Mustard: For an extra burst of cheeseburger flavor, stir in the optional tablespoon of ketchup and teaspoon of mustard at this stage. These add subtle sweetness and tang that mimics the taste of a classic cheeseburger.

Step 5: Season and Serve

7. Season the Soup: Taste the soup and season with salt and pepper as needed. If you prefer a cheesier flavor, add more shredded cheddar or even a splash of cream for extra richness.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or green onions for a bright, fresh finish.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 480
• Sodium: 720mg
• Protein: 22g