I remember shivering on a chilly fall evening, craving something warm and comforting that wouldn’t take hours to prepare. That’s when I first experimented with throwing a bunch of ingredients into one pot and hoping for the best. The result? A surprisingly delicious and hearty One-Pot Macaroni Cheeseburger Soup No Velveeta that became an instant family favorite. Today, I’m going to share with you all the secrets to making this incredibly satisfying and easy soup that will have everyone asking for seconds!
The Ultimate One-Pot Macaroni Cheeseburger Soup (No Velveeta!)
Okay, friends, let’s talk about comfort food. But let’s also talk about keeping things simple. This One-Pot Macaroni Cheeseburger Soup is the perfect marriage of both. It’s packed with all the flavors you love in a juicy cheeseburger, transformed into a creamy, cheesy, and unbelievably easy soup. And the best part? We’re ditching the Velveeta and using real cheese for a flavor explosion that’s both sophisticated and totally kid-friendly.
Forget complicated recipes and endless pots and pans. This is a one-pot wonder that’s perfect for busy weeknights, lazy weekends, or anytime you need a hug in a bowl. Get ready to experience cheeseburger bliss like never before!
Why You’ll Love This Recipe:
- One-Pot Wonder: Minimal cleanup? Yes, please!
- No Velveeta Needed: We’re using real cheese for a richer, more delicious flavor.
- Quick & Easy: Ready in under 45 minutes – perfect for busy weeknights.
- Customizable: Easily adapt the recipe to your family’s preferences.
- Kid-Friendly: A guaranteed crowd-pleaser for even the pickiest eaters.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for this amazing soup. Don’t worry, most of them are pantry staples!
- Ground Beef: The star of our cheeseburger show! I recommend using 80/20 ground beef for the best flavor and a little bit of richness.
- Onion & Garlic: The aromatic foundation of any good soup.
- Beef Broth: Adds depth and flavor to the soup. You can also use chicken broth if you prefer.
- Diced Tomatoes: Adds a touch of acidity and brightness.
- Tomato Paste: Enhances the tomato flavor and thickens the soup slightly.
- Macaroni Pasta: Elbow macaroni is classic, but feel free to use your favorite small pasta shape.
- Milk: Adds creaminess to the soup. You can use whole milk, 2% milk, or even half-and-half for an extra decadent treat.
- Cheddar Cheese: The key to cheeseburger perfection! I recommend using a sharp cheddar for the best flavor.
- Monterey Jack Cheese: Adds a creamy melt and complements the cheddar perfectly.
- Worcestershire Sauce: Adds a savory umami flavor that enhances the beefiness.
- Mustard: Just a touch adds a tangy zip.
- Salt & Pepper: To taste!
- Optional Toppings: Shredded lettuce, diced tomatoes, chopped red onion, pickles, cooked bacon crumbles, sour cream – the possibilities are endless!
Step-by-Step Instructions
Now for the fun part! Let’s get cooking. Follow these simple steps, and you’ll have a pot of delicious cheeseburger soup in no time.
- Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
- Drain the Grease: Once the ground beef is browned, drain off any excess grease. This is important to prevent the soup from being too oily.
- Sauté the Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, that smell!
- Add the Liquids: Pour in the beef broth, diced tomatoes (undrained), and tomato paste. Stir well to combine.
- Season the Soup: Add the Worcestershire sauce, mustard, salt, and pepper. Give it a good stir to make sure everything is evenly distributed.
- Bring to a Boil: Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the Pasta: Stir in the macaroni pasta. Make sure the pasta is submerged in the liquid.
- Simmer Until Pasta is Cooked: Cover the pot and simmer for about 10-12 minutes, or until the pasta is cooked through and tender. Stir occasionally to prevent sticking.
- Stir in the Cheese: Remove the pot from the heat. Stir in the cheddar cheese and Monterey Jack cheese until they are melted and the soup is smooth and creamy. Be patient, it might take a minute or two!
- Add the Milk: Stir in the milk to create the desired consistency. You can add more or less milk depending on how thick you like your soup.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or even a pinch of cayenne pepper for a little kick.
- Serve & Enjoy: Ladle the soup into bowls and top with your favorite cheeseburger toppings. Get creative!
Success Tips for Perfect Cheeseburger Soup
Want to guarantee your One-Pot Macaroni Cheeseburger Soup is a slam dunk? Here are my top tips for success:
- Don’t Overcook the Pasta: Nobody likes mushy macaroni! Keep an eye on the pasta while it’s simmering and test it for doneness frequently. You want it to be al dente.
- Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese ensures a creamy, melty texture.
- Don’t Boil After Adding the Cheese: Boiling the soup after adding the cheese can cause it to separate and become grainy. Keep the heat low and stir gently until the cheese is melted.
- Customize Your Toppings: The toppings are where you can really get creative! Think about your favorite cheeseburger toppings and add them to your soup. Crispy bacon, tangy pickles, and fresh tomatoes are always a hit.
- Make it Ahead: This soup is even better the next day! The flavors have time to meld together and become even more delicious. You can make it a day or two in advance and store it in the refrigerator.
Variations & Substitutions
Want to put your own spin on this recipe? Here are a few ideas to get you started:
- Add Veggies: Stir in some diced carrots, celery, or bell peppers along with the onion for added nutrients and flavor.
- Spice it Up: Add a pinch of cayenne pepper, some chili flakes, or a dash of hot sauce for a little heat.
- Use Different Cheeses: Experiment with different types of cheese, such as pepper jack, Gruyere, or even a little bit of blue cheese for a bolder flavor.
- Make it Vegetarian: Substitute the ground beef with plant-based crumbles or lentils.
- Add Bacon: Cooked bacon crumbles add a smoky, salty flavor that complements the cheeseburger flavors perfectly.
Serving Suggestions
This One-Pot Macaroni Cheeseburger Soup is a complete meal on its own, but it’s also great served with:
- A side salad: A simple green salad with a vinaigrette dressing adds a refreshing contrast to the rich soup.
- Garlic bread: Crispy garlic bread is perfect for dipping into the creamy soup.
- Grilled cheese sandwiches: Talk about cheeseburger overload! A grilled cheese sandwich is the ultimate comfort food pairing.
- Cornbread: Sweet and crumbly cornbread is a delicious side dish that complements the savory soup.
Let’s Talk About Cheese!
Okay, I know I said no Velveeta, and I meant it! But let’s talk about why real cheese is so much better in this soup. Velveeta is a processed cheese product that, while melty, lacks the depth and complexity of flavor that real cheese offers. When you use a good quality cheddar and Monterey Jack, you get a much richer, more satisfying flavor that elevates the entire soup.
Plus, real cheese melts beautifully and creates a creamy, smooth texture without any artificial ingredients. Trust me, the difference is noticeable! You can even try other cheeses to personalize your soup. A little bit of smoked Gouda? Yes, please! A sprinkle of Parmesan on top? Absolutely!
Speaking of cheesy goodness, have you ever tried my CHEDDAR CHILI MAC? If you love cheese and comfort food, it’s a must-try! It’s another great one-pot meal that’s perfect for a cozy night in.
More Soup Inspiration
If you’re a soup lover like me, you’re always looking for new and delicious recipes to try. Here are a few of my other favorite soup recipes that I think you’ll love:
For those nights when you’re feeling under the weather, nothing beats a comforting bowl of CHICKEN DUMPLING SOUP. It’s like a warm hug in a bowl, and the homemade dumplings are simply irresistible.
If you’re craving something creamy and decadent, you have to try my CREAMY TORTELLINI SOUP. It’s packed with cheese-filled tortellini and swimming in a luscious creamy broth. It’s so easy to make and always a crowd-pleaser.
And for a taste of Italy, you can’t go wrong with LASAGNA SOUP. All the flavors of a classic lasagna, but in soup form! It’s a fun and easy way to enjoy a favorite comfort food.
We have another fantastic LASAGNA SOUP recipe that you should definitely check out! And don’t forget about the LASAGNA SOUP recipe that you can make in your crockpot for an easy weeknight meal.
Storing & Reheating
Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between, until heated through.
Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Printable Recipe Card
Here’s a handy printable recipe card for you to keep in your kitchen:
One-Pot Macaroni Cheeseburger Soup (No Velveeta!)
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 cup elbow macaroni pasta
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- Salt and pepper to taste
- Optional toppings: shredded lettuce, diced tomatoes, chopped red onion, pickles, cooked bacon crumbles, sour cream
Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth, diced tomatoes (undrained), and tomato paste. Stir well to combine.
- Add the Worcestershire sauce, mustard, salt, and pepper. Give it a good stir to make sure everything is evenly distributed.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the macaroni pasta. Make sure the pasta is submerged in the liquid.
- Cover the pot and simmer for about 10-12 minutes, or until the pasta is cooked through and tender. Stir occasionally to prevent sticking.
- Remove the pot from the heat. Stir in the cheddar cheese and Monterey Jack cheese until they are melted and the soup is smooth and creamy.
- Stir in the milk to create the desired consistency.
- Taste the soup and adjust the seasoning as needed.
- Ladle the soup into bowls and top with your favorite cheeseburger toppings.
Final Thoughts
There you have it – my foolproof recipe for One-Pot Macaroni Cheeseburger Soup (No Velveeta!). I truly believe this will become a staple in your household, just like it is in mine. It’s the ultimate comfort food that’s easy to make, customizable, and guaranteed to put a smile on everyone’s face. So, gather your ingredients, put on some music, and get ready to create a pot of pure deliciousness. Happy cooking!
Why does this recipe specifically avoid using Velveeta cheese?
This recipe avoids Velveeta because it’s a processed cheese product that lacks the depth and complexity of flavor found in real cheese. Using real cheddar and Monterey Jack cheeses results in a richer, more satisfying flavor and a creamier, smoother texture without artificial ingredients.
Can I customize the One-Pot Macaroni Cheeseburger Soup, and if so, how?
Yes, this recipe is easily customizable! You can add vegetables like diced carrots, celery, or bell peppers. For spice, add cayenne pepper, chili flakes, or hot sauce. You can also experiment with different cheeses like pepper jack or Gruyere. For a vegetarian option, substitute the ground beef with plant-based crumbles or lentils. Adding cooked bacon crumbles is another popular option.
How long can I store and reheat the One-Pot Macaroni Cheeseburger Soup?
You can store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a saucepan over medium heat or in the microwave in 30-second intervals until heated through. The soup also freezes well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
What are some recommended toppings for the One-Pot Macaroni Cheeseburger Soup?
The recipe suggests toppings like shredded lettuce, diced tomatoes, chopped red onion, pickles, and cooked bacon crumbles. Sour cream is also a great option. Consider your favorite cheeseburger toppings and add them to the soup.
One-Pot Macaroni Cheeseburger Soup (No Velveeta!)
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle
Ingredients
- 1 pound ground beef 80/20 recommended
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 cup elbow macaroni pasta
- 1 cup milk whole or 2%
- 2 cups shredded cheddar cheese sharp recommended
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- Salt to taste
- Black pepper to taste
- Optional toppings: shredded lettuce
- Optional toppings: diced tomatoes
- Optional toppings: chopped red onion
- Optional toppings: pickles
- Optional toppings: cooked bacon crumbles
- Optional toppings: sour cream
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth, diced tomatoes (undrained), and tomato paste. Stir well to combine.
- Add the Worcestershire sauce, mustard, salt, and pepper. Give it a good stir to make sure everything is evenly distributed.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the macaroni pasta. Make sure the pasta is submerged in the liquid.
- Cover the pot and simmer for about 10-12 minutes, or until the pasta is cooked through and tender. Stir occasionally to prevent sticking.
- Remove the pot from the heat. Stir in the cheddar cheese and Monterey Jack cheese until they are melted and the soup is smooth and creamy.
- Stir in the milk to create the desired consistency. Add more or less depending on desired thickness.
- Taste the soup and adjust the seasoning as needed.
- Ladle the soup into bowls and top with your favorite cheeseburger toppings.
