Introduction:
If you’re craving the taste of a cheeseburger but want the comfort of a hearty, warm soup, this One-Pot Macaroni Cheeseburger Soup is the perfect solution. It’s a delicious and easy-to-make dish that combines ground beef, tender elbow macaroni, and gooey cheddar cheese into a creamy, satisfying meal. Best of all, this recipe doesn’t use Velveeta—just real, shredded cheddar cheese for a wholesome, rich flavor! This simple, one-pot wonder is ready in just 30 minutes, making it an ideal option for busy weeknight dinners when you want something fast, filling, and family-friendly.
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk (any variety)
- Salt and pepper to taste
Preparation:
Step 1:
Begin by browning the ground beef. In a large pot or Dutch oven, cook the ground beef and diced onion over medium heat. Stir occasionally, and cook until the beef is fully browned and the onion is softened, which should take about 6-8 minutes. Once the beef is cooked, drain any excess fat to keep the soup from becoming too greasy.
Step 2:
Next, pour in the beef broth. Increase the heat and bring the mixture to a boil. The broth will help cook the macaroni while adding a deep, savory flavor to the soup.
Step 3:
Once the broth is boiling, stir in the elbow macaroni. Allow the pasta to cook uncovered for 7-8 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pot. Cook until the macaroni is al dente, meaning it’s tender but still slightly firm to the bite.
Step 4:
After the pasta has cooked, reduce the heat to medium-low. Stir in the milk and shredded cheddar cheese. Keep stirring until the cheese has completely melted and the soup turns creamy and smooth. This should only take a few minutes. The cheese will thicken the soup and give it that signature cheeseburger flavor.
Step 5:
Taste the soup and season it with salt and freshly ground black pepper to your liking. Stir well to make sure the seasoning is evenly distributed.
Step 6:
Once everything is combined and creamy, ladle the soup into bowls and serve immediately.
Cooking Note:
- For extra cheesiness, you can add an additional half cup of shredded cheddar cheese or use a sharp cheddar for more depth of flavor.
- This soup thickens as it cools, so if you prefer a thinner consistency, you can add more broth or milk as needed.
- If you’d like to add some veggies, toss in diced tomatoes, pickles, or even corn to give it a fun cheeseburger twist.
Serving Suggestions:
Top this Macaroni Cheeseburger Soup with classic cheeseburger toppings like crispy bacon bits, sliced pickles, or a drizzle of ketchup and mustard for extra fun. Pair it with a simple side salad or crusty garlic bread to make the meal even more satisfying. This dish is also perfect served with a side of French fries for the ultimate comfort food experience!
Tips:
- For an extra flavor boost, you can sauté the onions in a little bit of butter before adding the ground beef.
- Want a heartier meal? Add in some diced potatoes or extra vegetables like carrots and celery to bulk up the soup.
- If you want to lighten the recipe, use lean ground beef or even ground turkey for a healthier twist.
Prep Time:
- 10 minutes
Cooking Time:
- 20 minutes
Total Time:
- 30 minutes
Nutritional Information: (Per serving, based on 6 servings)
- Calories: 450
- Protein: 24g
- Sodium: 950mg
Conclusion:
This One-Pot Macaroni Cheeseburger Soup is a fun and delicious way to enjoy all the flavors of a classic cheeseburger in the form of a comforting, cheesy soup. With minimal ingredients and a simple cooking process, this recipe comes together quickly and delivers big on flavor. It’s perfect for busy weeknights when you need something filling, fast, and kid-approved. Plus, with just one pot to clean up afterward, it’s a win-win for any home cook!
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One-Pot Macaroni Cheeseburger Soup Recipe
- Total Time: 30 minutes
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk (any variety)
- Salt and pepper to taste
Instructions
Step 1:
Begin by browning the ground beef. In a large pot or Dutch oven, cook the ground beef and diced onion over medium heat. Stir occasionally, and cook until the beef is fully browned and the onion is softened, which should take about 6-8 minutes. Once the beef is cooked, drain any excess fat to keep the soup from becoming too greasy.
Step 2:
Next, pour in the beef broth. Increase the heat and bring the mixture to a boil. The broth will help cook the macaroni while adding a deep, savory flavor to the soup.
Step 3:
Once the broth is boiling, stir in the elbow macaroni. Allow the pasta to cook uncovered for 7-8 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pot. Cook until the macaroni is al dente, meaning it’s tender but still slightly firm to the bite.
Step 4:
After the pasta has cooked, reduce the heat to medium-low. Stir in the milk and shredded cheddar cheese. Keep stirring until the cheese has completely melted and the soup turns creamy and smooth. This should only take a few minutes. The cheese will thicken the soup and give it that signature cheeseburger flavor.
Step 5:
Taste the soup and season it with salt and freshly ground black pepper to your liking. Stir well to make sure the seasoning is evenly distributed.
Step 6:
Once everything is combined and creamy, ladle the soup into bowls and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450
- Sodium: 950mg
- Protein: 24g