One-Pot Macaroni Cheeseburger Soup
This one-pot cheeseburger soup transforms the classic comfort food into an easy and satisfying meal. With creamy broth, cheesy goodness, perfectly cooked macaroni, and savory ground beef, it's a quick and flavorful weeknight dinner that requires minimal cleanup and is endlessly customizable.
Equipment
- Large pot or Dutch oven
- Spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Ladle
- Bowls
Ingredients
- 1 pound lean ground beef 85/15
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 cup elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- Salt to taste
- Pepper to taste
- Optional toppings: diced tomatoes, shredded lettuce, pickles, crispy bacon, sour cream, green onions, ketchup, mustard
Instructions
- 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 off any excess grease.
- Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, and yellow mustard. Season with salt and pepper to taste. Give everything a good stir to combine.
- Bring the mixture to a boil, then add the macaroni. Stir well to ensure the pasta is submerged in the liquid.
- Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The soup will thicken as the pasta cooks.
- Remove the pot from the heat. Stir in the shredded cheddar cheese and cream cheese until melted and smooth. Make sure the cheese is fully melted and incorporated for the best flavor and texture.
- Stir in the milk to reach your desired consistency. Add more milk if you prefer a thinner soup.
- Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or even a pinch of garlic powder or onion powder.
- Ladle the soup into bowls and garnish with your favorite cheeseburger toppings.
Notes
For best results, use high-quality sharp cheddar cheese and shred it yourself to avoid cellulose that can prevent smooth melting. Don't overcook the macaroni, as it will continue to cook in the hot broth. Adjust the soup's consistency by adding more milk or simmering uncovered to evaporate excess liquid. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For a spicier version, add a pinch of red pepper flakes or use pepper jack cheese.