If you’re a fan of cheeseburgers and creamy pasta dishes, this One-Pot Macaroni Cheeseburger Soup recipe will soon be a favorite! With ground beef, tender macaroni, and a rich, cheesy broth, this recipe combines the best of both worlds: the satisfying taste of a cheeseburger with the comfort of soup. Perfect for busy weeknights, this one-pot meal requires minimal prep and cleanup. Let’s dive into the recipe!
Why You’ll Love This One-Pot Macaroni Cheeseburger Soup
- Quick and Easy: With everything cooked in a single pot, cleanup is a breeze.
- Family-Friendly: This comforting soup is sure to be a hit with both kids and adults.
- Customizable: Easily adapt the recipe with additional toppings or alternative ingredients.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups milk (whole or 2% recommended)
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can diced tomatoes (14.5 oz), undrained
- Salt and pepper to taste
- 1 tsp paprika (optional, for a hint of spice)
- Green onions or parsley, for garnish
Instructions
Step 1: Cook the Ground Beef
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Break it up with a spoon as it cooks.
- Once browned, drain any excess grease from the pot.
Step 2: Add Aromatics
- Add diced onion and minced garlic to the beef, sautéing for about 3-4 minutes or until the onion softens and becomes translucent.
Step 3: Add Broth and Pasta
- Pour in the beef broth and milk, stirring well.
- Add the uncooked macaroni and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 10 minutes, or until the macaroni is al dente.
Step 4: Add Cheese and Tomatoes
- Stir in the shredded cheddar and mozzarella until melted and smooth.
- Add the can of diced tomatoes with their juice and mix well.
- Season with salt, pepper, and paprika if desired.
Step 5: Serve
- Ladle the soup into bowls, garnish with chopped green onions or parsley, and enjoy while hot!
Tips for the Best Cheeseburger Soup
- Choose Quality Cheese: Using sharp cheddar provides a rich flavor, while mozzarella adds creaminess.
- Customize Your Add-Ins: Add bacon bits, pickles, or jalapeños for an authentic cheeseburger experience.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat over low heat, adding a bit of broth or milk if the soup thickens.
Nutritional Benefits
This One-Pot Macaroni Cheeseburger Soup not only satisfies cravings but provides protein and essential nutrients from beef and cheese. Adding vegetables, like diced tomatoes and green onions, boosts fiber and adds a pop of freshness.
Final Thoughts
This One-Pot Macaroni Cheeseburger Soup combines delicious flavors and convenience, making it a go-to recipe for those who love hearty meals. Whether you’re feeding a family or meal-prepping for the week, this soup is a sure winner.
Try it today, and enjoy a warm, cheesy, and comforting dish that feels like a hug in a bowl!
Serving and Storage Tips for One-Pot Macaroni Cheeseburger Soup
Serving Tips:
- Toppings: Enhance your soup with classic cheeseburger toppings such as diced pickles, crispy bacon, or a dollop of sour cream. You can also sprinkle extra shredded cheese on top for an added cheesy finish.
- Side Dishes: Serve with a side of garlic bread or a simple salad to balance out the richness of the soup. A crunchy baguette or dinner rolls are also great for dipping into the creamy broth.
- Garnishes: For a burst of freshness, top your soup with chopped green onions, parsley, or even shredded lettuce, mimicking a cheeseburger garnish.
- For Extra Heat: If you like a bit of spice, consider adding a dash of hot sauce or a sprinkle of crushed red pepper flakes when serving.
Storage Tips:
- Refrigerating Leftovers: Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 3 days. Make sure the soup has cooled down before placing it in the fridge to prevent bacterial growth.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw the soup in the refrigerator overnight and reheat it gently on the stove. You may need to add a little extra broth or milk to restore its creamy texture.
- Reheating: To reheat, warm the soup in a pot over low heat, stirring occasionally. Add a splash of milk or broth if the soup becomes too thick after refrigeration. For a quicker option, you can reheat individual servings in the microwave.
Pro Tip: If you plan on storing or freezing the soup, it’s a good idea to cook the macaroni just to al dente so it doesn’t become too soft when reheating. If you’re planning to eat it right away, you can cook the pasta until it’s fully tender.
1. Can I use a different type of pasta in this recipe?
Yes, you can substitute elbow macaroni with other small pasta shapes such as shells, rotini, or penne. Just be sure to adjust the cooking time depending on the type of pasta you choose.
2. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. Just reheat gently on the stove before serving.
3. Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be used as a lighter alternative to beef. The flavor will be slightly different, but it will still be delicious and comforting.
4. How can I make this soup spicier?
To add some heat, you can stir in crushed red pepper flakes, hot sauce, or diced jalapeños while cooking. Adjust the amount based on your spice tolerance for the perfect level of heat.
One-Pot Macaroni Cheeseburger Soup
This One-Pot Macaroni Cheeseburger Soup brings together seasoned ground beef, tender macaroni, and a rich, creamy cheddar cheese broth. It’s a hearty and satisfying meal that’s easy to prepare and perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound (450g) ground beef
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- 6 tablespoons (85g) unsalted butter
- 1 cup (150g) diced yellow onion
- 1 cup (130g) sliced carrots
- 1 cup (100g) sliced celery
- 5 cloves garlic, minced
- 4 tablespoons (30g) all-purpose flour
- 8 cups (1.9 liters) chicken broth
- 8 ounces (225g) uncooked elbow macaroni
- 1 cup (240ml) heavy cream
- 8 ounces (225g) sharp cheddar cheese, shredded
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Ground Beef:
- In a large pot over medium heat, add the ground beef along with 1 teaspoon each of dried oregano and dried thyme. Season with salt and pepper.
- Cook until the beef is browned, breaking it apart with a spatula. Once cooked, transfer the beef to a separate container and set aside.
- Sauté the Vegetables:
- In the same pot, melt the unsalted butter over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Increase the heat to medium-high and sauté the vegetables, stirring occasionally, for about 10 minutes until they are tender.
- Add Garlic and Herbs:
- Reduce the heat to medium and add the minced garlic, remaining dried oregano, and dried thyme. Cook for an additional minute until fragrant.
- Incorporate Flour:
- Sprinkle the all-purpose flour over the vegetables, stirring to coat them evenly. Cook for another minute, stirring constantly.
- Add Broth and Macaroni:
- Gradually add the chicken broth, stirring to combine and deglaze the pot.
- Add the uncooked elbow macaroni to the pot. Season with additional salt and pepper.
- Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the macaroni is al dente.
- Add Cream and Cheese:
- Remove the pot from the heat and stir in the heavy cream.
- Gradually add the shredded sharp cheddar cheese, stirring until it melts smoothly into the soup.
- Combine and Serve:
- Return the cooked ground beef to the pot and stir to combine.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the soup hot, garnished with additional shredded cheddar cheese or fresh herbs if desired.
Notes
- For added flavor, consider topping the soup with crispy bacon bits or diced pickles.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to adjust the consistency if needed.