Nothing beats the comfort of a warm, cheesy soup on a chilly evening, and this one-pot macaroni cheeseburger soup is just that. Made without Velveeta, it uses real cheese to deliver rich, creamy flavor in every spoonful. You'll love how easy it is to whip up this hearty meal in a single pot without sacrificing taste.
Whether you're feeding a family or meal prepping for the week, this macaroni cheeseburger soup is a crowd-pleaser that comes together quickly. With simple ingredients and minimal cleanup, it's a perfect go-to recipe for busy nights.
Why You'll Love This Recipe
- One-pot convenience means less cleanup and faster cooking.
- Uses real cheese for rich, authentic flavor without processed cheese products.
- Comforting and filling, perfect for dinner or lunch.
- Customizable with your favorite toppings and veggies.
- Ready in under 45 minutes, ideal for busy schedules.
Ingredients
Gather these simple ingredients to make a creamy, cheesy macaroni cheeseburger soup that everyone will love.
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk (whole or 2%)
- 1 cup water
- 1 ½ cups elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional garnish: chopped green onions, extra shredded cheddar, cooked bacon bits
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Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: Approximately 450 per serving
How to Make One-Pot Macaroni Cheeseburger Soup - NO VELVEETA!
- Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a spoon. Drain excess fat if needed.
- Add diced onion and minced garlic to the pot. Sauté until onions are translucent and fragrant, about 3-4 minutes.
- Stir in tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to combine flavors.
- Pour in beef broth, milk, and water. Bring the mixture to a gentle boil.
- Add uncooked elbow macaroni to the pot. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until pasta is tender.
- Lower heat to low and gradually stir in shredded cheddar and mozzarella cheeses until fully melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let the soup rest for 5 minutes to thicken slightly.
- Ladle soup into bowls and garnish with chopped green onions, extra cheddar, or bacon bits if desired. Serve hot.
Tips for the Best Results
- Use sharp cheddar for a more robust cheese flavor.
- Don’t skip the tomato paste; it adds depth and balances the richness.
- Stir the soup frequently when adding cheese to prevent clumping.
- For a creamier texture, swap half the milk for heavy cream.
- Customize by adding diced bell peppers or shredded carrots with the onions.
Storage and Reheating
Store any leftover macaroni cheeseburger soup in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking.
This soup also freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a splash of milk or broth to restore creaminess if needed.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While elbow macaroni is traditional, you can use small pasta shapes like shells, ditalini, or mini penne. Just adjust the cooking time according to the pasta package instructions.
Is it possible to make this soup vegetarian?
Absolutely. Simply replace the ground beef with plant-based crumbles or sautéed mushrooms and use vegetable broth instead of beef broth for a vegetarian-friendly version.
Why is my soup not creamy enough?
Make sure to add the cheese gradually over low heat and stir continuously to help it melt smoothly. Also, using full-fat milk or adding a bit of cream can enhance creaminess.
Can I make this soup ahead of time?
Yes, this soup tastes great the next day as the flavors meld. Just store it in the fridge and reheat gently before serving. If it thickens too much, add a splash of milk or broth to loosen it up.