This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food. It combines hearty ground beef, tender macaroni, and a rich, cheesy broth, making it a satisfying meal for any occasion. Plus, it’s quick and easy to prepare, perfect for busy weeknights when you want something warm and filling.
Why You’ll Love This Recipe
- One-pot convenience – Minimal cleanup means less time in the kitchen.
- Hearty and satisfying – Packed with protein, carbs, and cheese for a well-rounded meal.
- Family-friendly – A dish both kids and adults will love.
- Customizable – Easily adjust the ingredients to suit your taste or dietary needs.
- Great for leftovers – Tastes just as good the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion
- Garlic
- Beef broth
- Diced tomatoes
- Tomato sauce
- Worcestershire sauce
- Elbow macaroni
- Cheddar cheese
- Heavy cream
- Salt and pepper
- Optional toppings: green onions, extra cheese, crumbled bacon
Directions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add chopped onion and minced garlic, cooking until softened.
- Pour in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer.
- Add elbow macaroni and cook until tender, about 10 minutes. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in shredded cheddar cheese and heavy cream until smooth.
- Season with salt and pepper to taste.
- Serve hot with optional toppings like extra cheese, green onions, or crumbled bacon.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick – Add a pinch of red pepper flakes or diced jalapeños.
- Protein Swap – Use ground turkey or chicken instead of beef.
- Vegetable Boost – Stir in carrots, bell peppers, or spinach for added nutrition.
- Creamier Texture – Substitute some of the broth with extra heavy cream.
- Low-Carb Option – Swap the macaroni for cauliflower florets.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or milk to maintain creaminess. Alternatively, microwave in 30-second intervals, stirring between each.
FAQs
How do I keep the macaroni from getting mushy?
Cook the pasta just until al dente and avoid overcooking when reheating.
Can I use a different type of cheese?
Yes! Try mozzarella, pepper jack, or a blend for a different flavor.
What’s the best type of beef to use?
Lean ground beef (80/20 or 85/15) works well for flavor without too much grease.
Can I make this soup in a slow cooker?
Yes, brown the beef first, then add all ingredients (except pasta, cheese, and cream) and cook on low for 6 hours. Add pasta in the last 30 minutes, then stir in cheese and cream before serving.
How can I make this soup thicker?
Use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I make this dairy-free?
Yes! Use dairy-free cheese and replace heavy cream with coconut milk or cashew cream.
What can I serve with this soup?
Crusty bread, a side salad, or garlic toast pair perfectly.
Can I make this soup ahead of time?
Yes, but the pasta may absorb liquid. Add extra broth when reheating.
How do I add more flavor?
Try adding smoked paprika, hot sauce, or extra Worcestershire sauce.
Is this soup kid-friendly?
Absolutely! The cheesy, mild flavor is a hit with kids.
Conclusion
One-Pot Macaroni Cheeseburger Soup is a comforting, hearty meal that’s easy to prepare and packed with flavor. Whether you’re looking for a quick dinner or a cozy dish to warm you up, this soup delivers. Plus, with so many variations and easy storage options, it’s a recipe you’ll want to make again and again!
Print
One-Pot Macaroni Cheeseburger Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
One-Pot Macaroni Cheeseburger Soup combines the hearty flavors of a classic cheeseburger with the comforting warmth of a creamy soup. This easy, cheesy dish is perfect for busy weeknights and is sure to be a family favorite.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 oz uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Salt and freshly ground black pepper, to taste
For the Croutons:
- 4 sesame seed buns, cut into 1-inch cubes
- 2 tablespoons olive oil
Instructions
-
Prepare the Croutons:
- Preheat the oven to 400°F (200°C).
- Place the sesame seed bun cubes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and toss to coat evenly.
- Bake for about 10 minutes, or until crispy and golden.
-
Cook the Ground Beef:
- In a large pot or Dutch oven over medium heat, add the ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of salt and pepper.
- Cook until the beef is browned and cooked through, breaking it apart as it cooks.
- Remove the beef from the pot and set aside.
-
Sauté the Vegetables:
- In the same pot, melt the butter over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Season with a pinch of salt and pepper.
- Cook, stirring occasionally, for about 10 minutes, until the vegetables are softened.
- Add the minced garlic, remaining oregano, and remaining thyme. Cook for an additional minute until fragrant.
-
Create the Base:
- Sprinkle the flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for about 1 minute.
- Pour in a small amount of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
- Add the remaining chicken broth and stir well.
-
Cook the Pasta:
- Bring the mixture to a simmer over medium-high heat.
- Add the uncooked elbow macaroni and cook for 5-7 minutes, stirring occasionally, until the pasta is al dente.
-
Finish the Soup:
- Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Add the cooked ground beef back into the pot, along with the white balsamic vinegar. Stir to combine and heat through.
- Season with additional salt and pepper to taste.
-
Serve:
- Ladle the soup into bowls.
- Top with the homemade croutons, sliced green onions, and extra shredded cheddar cheese, if desired.
Notes
- For a lighter version, you can substitute ground turkey for ground beef and use milk instead of heavy cream.
- The soup will thicken as it cools. If it becomes too thick, add a splash of broth or milk to reach your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of liquid if needed.
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