Description
This hearty One-Pot Macaroni Cheeseburger Soup combines all the classic flavors of a cheeseburger in a creamy, comforting soup. Packed with ground beef, elbow macaroni, and melty cheddar cheese, it’s an easy weeknight meal that comes together quickly in just one pot.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
Pasta and Cheese
- 2 cups elbow macaroni
- 1 cup cheddar cheese, shredded
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
Garnish
- Chopped parsley, to taste (optional)
Instructions
- Heat Oil and Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onions become translucent and fragrant.
- Cook Ground Beef: Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Season the Meat: Sprinkle salt, black pepper, and smoked paprika over the beef mixture. Stir thoroughly to evenly combine the spices.
- Add Broth, Pasta, and Tomatoes: Pour in the beef broth, then add the elbow macaroni and diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the macaroni is tender but not mushy.
- Finish with Milk and Cheese: Stir in the milk, Worcestershire sauce, and shredded cheddar cheese. Continue stirring until the cheese fully melts and the soup becomes creamy and smooth.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Notes
- For a richer flavor, use full-fat cheddar cheese and whole milk.
- Feel free to substitute ground turkey or chicken for a leaner alternative.
- To make it gluten-free, use gluten-free elbow macaroni.
- You can add diced bell peppers or carrots in step 1 for extra vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- If the soup thickens too much upon standing, add a splash of milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: macaroni cheeseburger soup, one pot soup, ground beef soup, cheesy soup, comfort food
