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
Scale
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.
