This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, bringing together the flavors of a classic cheeseburger in a cozy, creamy soup. Loaded with ground beef, tender macaroni, and melted cheese in a savory broth, this soup is both hearty and satisfying. Perfect for chilly days or quick weeknight dinners, this one-pot recipe is easy to make, requires minimal cleanup, and will be loved by the whole family.

Ingredients

• 0.75 lb ground beef
• 1 small onion (about 0.15 lb), diced
• 1 medium carrot (about 0.13 lb), diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup elbow macaroni
• 1 cup shredded cheddar cheese
• ½ cup heavy cream (or milk for a lighter option)
• 1 tbsp olive oil
• Salt and pepper to taste
• Chopped green onions or parsley for garnish (optional)

Directions

1. Cook the Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces, about 5–6 minutes. Drain any excess fat.
2. Sauté Vegetables: Add the diced onion, carrot, and minced garlic to the pot with the beef. Cook for 4–5 minutes, or until the vegetables are softened.
3. Add Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes (with juice). Season with salt and pepper. Bring the mixture to a gentle boil.
4. Cook the Pasta: Stir in the elbow macaroni, then reduce the heat to a simmer. Cover and cook for 10–12 minutes, or until the pasta is tender.
5. Make It Cheesy: Once the pasta is cooked, stir in the shredded cheddar cheese and heavy cream. Stir until the cheese is fully melted and the soup is creamy. Adjust seasoning to taste.
6. Serve: Ladle the soup into bowls, garnish with chopped green onions or parsley if desired, and enjoy this comforting, cheesy soup!

Notes

• Substitutions: For a lower-calorie option, use ground turkey instead of beef and swap heavy cream with milk.
• Add Veggies: Feel free to add diced bell peppers, celery, or corn for extra texture and flavor.
• Storage: Store leftovers in the refrigerator for up to 3 days. The pasta may absorb some liquid, so add more broth when reheating if needed.
• Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce if you prefer a spicy kick.

This One-Pot Macaroni Cheeseburger Soup combines the best of a cheeseburger and macaroni into one delicious, comforting bowl, making it perfect for any day of the week. Enjoy!

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One-Pot Macaroni Cheeseburger Soup

A hearty and delicious soup that combines the flavors of a cheeseburger with macaroni in a rich and creamy broth.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound ground beef lean
• 1 cup chopped onion
• 2 cloves garlic minced
• 4 cups beef broth low sodium
• 1 cup diced tomatoes with juice
• 1 cup macaroni uncooked
• 2 cups shredded cheddar cheese
• 0.5 cup milk
• 1 teaspoon salt to taste
• 0.5 teaspoon black pepper to taste

Instructions

 

Preparation Steps

• In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
• Add the chopped onion and minced garlic to the pot and cook until softened.
• Stir in the beef broth, diced tomatoes, macaroni, salt, and pepper. Bring to a boil.
• Reduce heat to low and simmer for 15-20 minutes, or until macaroni is tender.
• Stir in the shredded cheddar cheese and milk until the cheese has melted and the soup is creamy.

Notes

Adjust the seasoning to your liking and serve with crusty bread for a complete meal.