Introduction
Warm, hearty, and brimming with flavors, this One-Pot Macaroni Cheeseburger Soup is a delightful blend of comfort food classics—macaroni and cheese meets savory cheeseburger in soup form! Perfect for chilly days or when you crave something wholesome yet indulgent, this soup combines pasta, beef, cheese, and vegetables for a complete meal in a bowl. Plus, with only one pot needed, cleanup is a breeze! This recipe is ideal for busy families looking for a quick yet satisfying dish that everyone will love.
Ingredients
- 1 lb ground beef (lean for best results)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) beef broth (or substitute with chicken broth)
- 2 cups whole milk
- 2 cups water
- 1 cup elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: fresh parsley, crumbled bacon, extra cheese, or green onions
Preparation
Step 1: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if necessary.
Step 2: Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes or until vegetables soften, stirring occasionally to prevent sticking.
Step 3: Pour in the diced tomatoes, beef broth, milk, and water. Stir well to combine, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
Step 4: Add the Worcestershire sauce, smoked paprika, salt, and pepper. Stir thoroughly to distribute the seasonings evenly.
Step 5: Once the soup base comes to a gentle boil, add the macaroni. Stir occasionally to prevent pasta from sticking, and let it cook for 8-10 minutes or until al dente.
Step 6: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until fully melted and the soup is creamy.
Step 7: Taste and adjust seasoning with more salt and pepper if desired. Serve hot with your favorite toppings.
Variation
For a twist, try these options:
- Spicy Kick: Add 1 chopped jalapeño or a pinch of cayenne pepper for a spicy version.
- Vegetarian: Substitute ground beef with plant-based crumbles and use vegetable broth.
- Extra Cheesy: Add 1/2 cup more cheese or a mix of cheeses like mozzarella and pepper jack for extra creaminess.
- Gluten-Free: Use gluten-free pasta instead of traditional macaroni.
Cooking Note
- Dairy-Free Option: Replace whole milk with coconut milk or almond milk. Opt for a dairy-free cheese alternative.
- Thickening Tip: If the soup feels too thin, let it simmer a bit longer after the pasta has cooked. Alternatively, stir in 1-2 tbsp of flour with the vegetables before adding liquid for a thicker consistency.
Serving Suggestions
This soup pairs well with:
- Crusty garlic bread or breadsticks for dipping
- A light side salad with vinaigrette
- Fresh avocado slices on top for a creamy addition
- Crumbled bacon or extra cheese for an indulgent garnish
Tips
- Don’t Overcook the Pasta: Keep an eye on the macaroni as it cooks in the soup. Overcooked pasta can become mushy, so aim for a firm “al dente” texture.
- Cheese Quality: For the best flavor and creaminess, use high-quality cheddar cheese and grate it yourself. Pre-shredded cheese often has anti-caking agents that can impact melting.
- Storage: Leftover soup can be stored in the refrigerator for up to 3 days. When reheating, add a splash of milk to bring back the creamy texture.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 22g
- Sodium: 820mg
FAQs
Q: Can I make this soup ahead of time?
Yes! This soup can be made ahead, but keep in mind the pasta may soften over time. Reheat with a bit of extra broth or milk to maintain the creamy consistency.
Q: How can I make this soup lighter?
Use ground turkey or chicken instead of beef, and opt for low-fat cheese. Additionally, swap whole milk with skim milk or a dairy alternative.
Q: Can I freeze this soup?
Yes, but with slight adjustments. Leave the macaroni out and add it fresh when reheating, as pasta can become mushy when frozen and thawed.
Q: What other types of cheese work well in this soup?
Try Monterey Jack, Colby, or even a sharp white cheddar for unique flavors. Just be sure it’s a cheese that melts smoothly.
Conclusion
One-Pot Macaroni Cheeseburger Soup is a delightful fusion of macaroni, cheeseburgers, and soup in one comforting bowl. It’s easy, quick, and perfect for the whole family, offering the satisfying flavors of a cheeseburger with the coziness of a warm soup. With its simple one-pot preparation, this recipe will become a family favorite, especially during colder months when comfort food cravings hit! Whip it up for a quick weeknight meal, and don’t forget the extra toppings to make it even more delicious.
Print
One-Pot Macaroni Cheeseburger Soup
- Total Time: 40 minutes
Ingredients
- 1 lb ground beef (lean for best results)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) beef broth (or substitute with chicken broth)
- 2 cups whole milk
- 2 cups water
- 1 cup elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: fresh parsley, crumbled bacon, extra cheese, or green onions
Instructions
Step 1: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if necessary.
Step 2: Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes or until vegetables soften, stirring occasionally to prevent sticking.
Step 3: Pour in the diced tomatoes, beef broth, milk, and water. Stir well to combine, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
Step 4: Add the Worcestershire sauce, smoked paprika, salt, and pepper. Stir thoroughly to distribute the seasonings evenly.
Step 5: Once the soup base comes to a gentle boil, add the macaroni. Stir occasionally to prevent pasta from sticking, and let it cook for 8-10 minutes or until al dente.
Step 6: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until fully melted and the soup is creamy.
Step 7: Taste and adjust seasoning with more salt and pepper if desired. Serve hot with your favorite toppings.
Notes
- Dairy-Free Option: Replace whole milk with coconut milk or almond milk. Opt for a dairy-free cheese alternative.
- Thickening Tip: If the soup feels too thin, let it simmer a bit longer after the pasta has cooked. Alternatively, stir in 1-2 tbsp of flour with the vegetables before adding liquid for a thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sodium: 820 mg
- Protein: 22 g