One-Pot Macaroni Cheeseburger Soup (No Velveeta!)
This one-pot cheeseburger soup is a hearty and comforting meal, packed with all the flavors of a classic cheeseburger, but in soup form. Ditch the Velveeta and use real cheese for a richer, more satisfying taste. Ready in under 45 minutes, it's perfect for busy weeknights.
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.
Notes
For best results, grate your own cheese instead of using pre-shredded. This will help the cheese melt more smoothly. Be careful not to overcook the pasta. If you want a spicier soup, add a pinch of cayenne pepper or chili flakes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for up to 2-3 months.