One-Pot Macaroni Cheeseburger Soup

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

  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
  2. Add chopped onion and minced garlic, cooking until softened.
  3. Pour in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir to combine.
  4. Bring the mixture to a boil, then reduce to a simmer.
  5. Add elbow macaroni and cook until tender, about 10 minutes. Stir occasionally to prevent sticking.
  6. Reduce the heat to low and stir in shredded cheddar cheese and heavy cream until smooth.
  7. Season with salt and pepper to taste.
  8. 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!

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One-Pot Macaroni Cheeseburger Soup

One-Pot Macaroni Cheeseburger Soup

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  • Author: Kimberly
  • 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

Units Scale
  • 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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