One-Pot Macaroni Cheeseburger Soup Recipe
If you’re searching for the ultimate comfort food, look no further than One-Pot Macaroni Cheeseburger Soup! Imagine the savory goodness of a cheeseburger and the cozy, creamy texture of macaroni soup all coming together in a single pot. This recipe brings bold flavors, gooey cheese, and tender pasta into perfect harmony, making it a crowd-pleaser for both kids and adults. Whether it’s a chilly night or you just need a quick, hearty meal, this soup is destined to become a family favorite.
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh ingredients, you can whip up One-Pot Macaroni Cheeseburger Soup in no time. Each item has a role in building that irresistible, layered flavor and the creamy, hearty finish we all crave.
- Olive oil: Adds a subtle richness and helps brown the beef beautifully.
- Ground beef: The star protein, bringing that classic cheeseburger flavor.
- Onion: Gives sweetness and depth as it softens and melds into the soup.
- Garlic: Brings a savory punch that makes every spoonful pop.
- Salt: Essential for enhancing all the flavors in the pot.
- Black pepper: Adds a gentle kick and balances the richness.
- Paprika: Provides subtle smokiness and a pop of color.
- Dried oregano: Lends a hint of earthy, aromatic flavor.
- Beef broth: Forms the hearty base and infuses every ingredient with savory depth.
- Canned diced tomatoes: Adds brightness, juiciness, and a little tang.
- Milk: Brings creaminess and helps the soup feel extra comforting.
- Elbow macaroni: The classic pasta shape that soaks up all the flavors.
- Cheddar cheese: Melts into gooey perfection and gives the soup its signature cheesiness.
- Heavy cream: Makes the finish extra luscious and smooth.
- Optional toppings (chopped pickles, green onions, extra cheese): Let everyone customize their bowl with delightful crunch and flavor bursts.
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and use a spoon to break it up as it cooks. Let it brown for about 5 to 6 minutes, stirring occasionally so it cooks evenly. If there’s excess fat, drain it off to keep your soup from feeling greasy—this step sets the stage for those classic cheeseburger flavors.
Step 2: Add Onion and Garlic
Once your beef is nicely browned, toss in the diced onion and minced garlic. Sauté for 2 to 3 minutes until the onion turns translucent and the garlic is fragrant. This step builds a deep, savory base that will infuse every bite of One-Pot Macaroni Cheeseburger Soup.
Step 3: Season and Simmer
Sprinkle in the salt, pepper, paprika, and dried oregano, stirring to coat the meat and veggies. Next, pour in the beef broth, diced tomatoes (with their juices), and milk. Give everything a good stir, then bring the mixture to a gentle simmer. This is where the soup starts to come alive with flavor as all the ingredients meld together.
Step 4: Cook the Macaroni
Add the uncooked elbow macaroni directly into the pot. Let it cook uncovered for 8 to 10 minutes, stirring every so often to prevent sticking. You’ll notice the pasta absorbing the savory broth and thickening the soup beautifully—no need for a separate pot!
Step 5: Stir in Cheese and Cream
Lower the heat and add the shredded cheddar cheese, stirring until it melts into a silky, cheesy base. Finally, pour in the heavy cream and stir until everything is smooth and creamy. The One-Pot Macaroni Cheeseburger Soup should look rich and glossy at this point. Let it sit off the heat for a few minutes to thicken up to your desired consistency.
How to Serve One-Pot Macaroni Cheeseburger Soup
Garnishes
This soup is delicious on its own, but the toppings are where you can really have fun. Sprinkle on chopped pickles for a tangy crunch, fresh green onions for color and zip, or an extra handful of cheddar for maximum cheesiness. Let everyone customize their bowl for a true cheeseburger-in-a-bowl experience!
Side Dishes
One-Pot Macaroni Cheeseburger Soup is hearty enough to serve solo, but it pairs beautifully with crusty bread, garlic toast, or a crisp green salad. For an extra nod to the classic cheeseburger, try serving it with a side of oven-baked fries or even homemade potato chips.
Creative Ways to Present
If you’re feeding a crowd or just want to impress, ladle the soup into mini bread bowls or serve in small mugs with skewered mini pickles and cherry tomatoes on top. For a fun family night, set up a toppings bar and let everyone build their own perfect bowl of One-Pot Macaroni Cheeseburger Soup.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making your next bowl even more delicious. If the soup thickens too much, just add a splash of milk or broth when reheating.
Freezing
If you want to freeze One-Pot Macaroni Cheeseburger Soup, let it cool completely, then transfer to freezer-safe containers. It will keep well for up to two months. Keep in mind the pasta may absorb more liquid as it sits, so the texture may be a bit softer upon thawing, but the flavor truly holds up.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a little broth or milk to loosen it up if needed. For quick lunches, you can also microwave individual portions, stirring halfway through for even heating.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni is classic for One-Pot Macaroni Cheeseburger Soup, feel free to swap in shells, rotini, or any short pasta you have on hand. Just keep an eye on the cooking time, as different shapes may cook a bit faster or slower.
Is it possible to make this soup lighter?
Yes! You can use ground turkey or chicken instead of beef for a lighter version, and swap the heavy cream for half-and-half or even whole milk. The soup will still be wonderfully creamy and satisfying.
How can I make this soup spicy?
For a spicy kick, add a pinch of red pepper flakes or use pepper jack cheese in place of some of the cheddar. You can also stir in a dash of hot sauce just before serving for extra heat.
Can I make One-Pot Macaroni Cheeseburger Soup ahead of time?
Definitely! This soup is perfect for making ahead. Just prepare as directed, let cool, and store in the fridge. When ready to eat, reheat gently and add a splash of broth or milk if it’s too thick.
What’s the best way to avoid mushy pasta in leftovers?
If you know you’ll have leftovers, you can slightly undercook the pasta during the initial preparation. This way, when you reheat the soup, the pasta will be perfectly tender rather than overly soft.
Final Thoughts
There’s something truly special about a meal that brings both comfort and excitement to the table, and One-Pot Macaroni Cheeseburger Soup does exactly that. It’s easy to make, endlessly customizable, and always a hit with family and friends. Give it a try soon—you just might discover your new favorite weeknight dinner!
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One-Pot Macaroni Cheeseburger Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pot Macaroni Cheeseburger Soup is a hearty, comforting dish combining savory ground beef, tender macaroni, and creamy cheddar cheese in a flavorful broth. Perfect for an easy weeknight meal, it’s packed with the classic flavors of a cheeseburger in a rich, creamy soup form, making it a satisfying and delicious choice for the whole family.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 3 cups beef broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup milk
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
Optional Toppings
- Chopped pickles
- Green onions
- Extra cheese
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–6 minutes. Drain excess fat if necessary.
- Sauté Aromatics: Stir in the diced onion and minced garlic. Cook for an additional 2–3 minutes until the onions soften and the mixture is fragrant.
- Season: Add salt, black pepper, paprika, and dried oregano to the pot, stirring well to coat the beef mixture with the spices.
- Add Liquids and Tomatoes: Pour in the beef broth, canned diced tomatoes with juices, and milk. Stir everything to combine and bring the mixture to a simmer.
- Cook Macaroni: Add the uncooked elbow macaroni directly into the simmering soup. Cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender but still firm.
- Melt Cheese: Reduce heat to low and stir in the shredded cheddar cheese until fully melted and incorporated into the soup.
- Make It Creamy: Add the heavy cream and stir until the soup is smooth and creamy throughout.
- Thicken and Serve: Remove the pot from heat and let the soup rest for a few minutes to thicken up. Serve warm, topped with optional chopped pickles, green onions, or extra cheese if desired.
Notes
- For a spicier kick, add red pepper flakes or substitute pepper jack cheese for cheddar.
- Substitute ground turkey or chicken instead of beef for a lighter, leaner version.
- Make sure to stir occasionally while cooking macaroni to prevent it from sticking to the pot.
- Adjust salt to taste if using low sodium broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 100mg
