If you’re craving a warm, comforting meal that combines the best of two classic favorites—macaroni and cheeseburgers—you are in for a real treat. This One-Pot Macaroni Cheeseburger Soup Recipe brings all that cheeseburger goodness into a creamy, flavorful soup that’s perfect for cozy nights and hungry crowds. With juicy ground beef, tender macaroni, melty cheese, and a rich broth, every spoonful is a delicious hug. Plus, it’s all cooked in one pot, making dinner both effortless and satisfying.
Ingredients You’ll Need
Gathering a handful of simple ingredients is all it takes to bring this fantastic soup to life. Each item plays a special role from building the savory base to adding creamy richness and vibrant color.
- Olive oil: Essential for browning the beef and sautéing the veggies without sticking.
- Ground beef: The hearty, meaty foundation that brings that authentic cheeseburger flavor.
- Small onion (diced): Adds a subtle sweetness and depth when cooked down.
- Garlic (minced): Infuses the soup with aromatic warmth.
- Salt and black pepper: Simple seasoning essentials that elevate all the flavors.
- Paprika: A dash of smoky, mild spice that complements the beef beautifully.
- Worcestershire sauce: Brings a savory umami punch that makes the broth irresistible.
- Beef broth: The rich liquid base that ties all the ingredients together.
- Diced tomatoes (with juice): Adds freshness and a hint of tangy brightness.
- Tomato sauce: Boosts the soup’s body and tomato flavor.
- Elbow macaroni (uncooked): The tender pasta that fills each bite with comforting chewiness.
- Shredded cheddar cheese: Provides that classic sharp, creamy cheeseburger taste.
- Shredded mozzarella cheese: Melts smoothly for extra gooeyness.
- Milk: Softens and enriches the soup for a luscious texture.
- Cream cheese: Adds a velvety finish and subtle tang.
- Fresh parsley (optional): A bright, fresh garnish that adds a pop of color.
How to Make One-Pot Macaroni Cheeseburger Soup Recipe
Step 1: Brown the Ground Beef
Start by heating olive oil in a large pot over medium heat. Add the ground beef and cook it until nicely browned, breaking it up as it cooks to ensure even cooking and tiny juicy morsels in every bite. This step creates the flavorful base you want for your soup.
Step 2: Sauté Onion and Garlic
Once the beef is browned, stir in the diced onion and cook for about 3 to 4 minutes until they soften and get translucent. Then add the minced garlic and cook for just 1 more minute to release its fragrant, savory aroma without burning it.
Step 3: Season the Mixture
Sprinkle in salt, black pepper, and paprika, and add Worcestershire sauce. Stir everything well so the spices coat the beef and vegetables thoroughly, building layers of mouthwatering flavor before the liquids come in.
Step 4: Add Liquids and Tomatoes
Pour in the beef broth, diced tomatoes with their juice, and tomato sauce. Bring this mixture up to a rolling boil. These ingredients combine to form a rich, savory, tomato-forward broth that’s bursting with cheeseburger essence.
Step 5: Stir in the Macaroni and Simmer
Next, stir in the uncooked elbow macaroni. Reduce the heat to a simmer and cover the pot. Let it cook for 10 to 12 minutes, or until the pasta is tender but still holds its shape—a perfect texture balance.
Step 6: Add the Cheeses and Milk
Lower the heat to low and stir in shredded cheddar, mozzarella, milk, and cream cheese. Keep stirring gently until all the cheeses melt into a smooth, creamy consistency. Let the soup simmer for another 2 to 3 minutes to meld all those creamy flavors together perfectly.
How to Serve One-Pot Macaroni Cheeseburger Soup Recipe
Garnishes
Adding garnishes like freshly chopped parsley breathes life and color into the bowl, providing a fresh contrast to the rich soup. You might also sprinkle some extra shredded cheese or a handful of crispy bacon bits for an indulgent touch.
Side Dishes
This soup pairs wonderfully with simple sides such as crusty garlic bread, buttery dinner rolls, or a crisp green salad. These accompaniments add a crunchy texture or fresh bite, rounding out your meal beautifully and keeping it well-balanced.
Creative Ways to Present
You can serve this soup in rustic bread bowls for a fun, edible presentation or ladle it over crispy tortilla chips for a twist on a cheesy burger dip. For gatherings, portion the soup into mini mason jars for portable, cute servings that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover One-Pot Macaroni Cheeseburger Soup Recipe into airtight containers. Store in the refrigerator for up to 3 to 4 days. It tastes just as good reheated and is an excellent next-day comfort meal.
Freezing
If you want to keep it longer, freeze the soup in freezer-safe containers or heavy-duty bags for up to 2 months. Just be mindful that pasta can sometimes get a bit softer after freezing, but the flavors remain deep and delicious.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Add a splash of milk or broth if it appears too thick. This will bring back the creamy, cheesy goodness every time.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or chicken works as a leaner alternative and still provides great flavor, just keep an eye on cooking time to avoid drying out the meat.
Is this soup spicy? Can I make it spicier?
The base recipe is mild and perfect for all ages. If you want more heat, try adding red pepper flakes or a diced jalapeño when sautéing the onions for a nice kick.
Can I substitute the cheeses used in the recipe?
Yes, feel free to swap cheddar and mozzarella with your favorites like Monterey Jack, Colby, or even a smoky gouda to tailor the flavor to your liking.
Do I have to use elbow macaroni?
No worries if you don’t have elbow macaroni! Small pasta shapes like shells, ditalini, or mini penne work just as well for soaking up the delicious broth.
What if I want a vegetarian version of this soup?
To make it vegetarian, replace ground beef with crumbled tofu or cooked lentils and use vegetable broth instead of beef broth. Don’t forget to boost the seasoning for that rich, savory profile.
Final Thoughts
There’s something truly magical about a warm bowl of One-Pot Macaroni Cheeseburger Soup Recipe that feels like a big, cozy hug on a chilly day. It’s easy to make, packed with flavor, and just downright comforting. Give it a try soon—you might just find your new favorite go-to comfort food.
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One-Pot Macaroni Cheeseburger Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Macaroni Cheeseburger Soup combines all the flavors of a classic cheeseburger into a creamy, comforting soup that’s easy to prepare and perfect for weeknight dinners. Ground beef, tender elbow macaroni, and a blend of cheeses create a rich and hearty dish that the whole family will love.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup tomato sauce
- 1½ cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup milk
- 2 tablespoons cream cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks to ensure even cooking and no large chunks remain.
- Sauté Onions: Stir in the diced onion and cook for 3–4 minutes until softened, allowing the onions to become translucent and fragrant.
- Add Garlic and Seasonings: Add the minced garlic and cook for 1 minute until aromatic. Season the mixture with salt, black pepper, paprika, and Worcestershire sauce, stirring well to combine all flavors.
- Add Liquids and Tomatoes: Pour in the beef broth, the canned diced tomatoes with juice, and tomato sauce. Stir to integrate everything before bringing the mixture to a boil.
- Cook the Macaroni: Once boiling, stir in the uncooked elbow macaroni. Reduce heat to a simmer, cover the pot, and cook for 10–12 minutes or until the pasta is tender but not mushy.
- Add Cheeses and Dairy: Lower the heat to low, then stir in the shredded cheddar cheese, shredded mozzarella cheese, milk, and cream cheese. Stir continuously until all the cheeses have melted into a smooth, creamy consistency.
- Simmer and Serve: Let the soup simmer for an additional 2–3 minutes to allow flavors to meld and ensure the cheese is fully incorporated. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For a spicier version, add red pepper flakes or a diced jalapeño when cooking the onions.
- You can substitute ground turkey or chicken for a leaner protein option.
- Use lactose-free or plant-based milk to make it suitable for low lactose diets.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
