One-Pot Macaroni Cheeseburger Soup

This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, combining the hearty flavors of a cheeseburger with the creamy goodness of mac and cheese.

Made with real cheddar cheese (no Velveeta here!), this dish is rich, satisfying, and easy to whip up in just one pot. Perfect for busy weeknights or cozy weekends, it’s a crowd-pleaser for all ages.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Cheese grater

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups (960ml) chicken or beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups (480ml) whole milk or half-and-half
• 2 cups (200g) elbow macaroni
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 cups (200g) shredded sharp cheddar cheese
• 1/4 cup (60ml) sour cream
• Fresh parsley or chives for garnish (optional)

Directions

1. Cook the Beef:
   In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
2. Sauté the Aromatics:
   Add the diced onion and garlic to the pot and sauté until softened and fragrant, about 3–4 minutes.
3. Add Liquids and Seasonings:
   Stir in the broth, diced tomatoes (with their juice), Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
4. Cook the Pasta:
   Add the macaroni to the pot and cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
5. Incorporate Dairy:
   Reduce the heat to low and stir in the milk or half-and-half, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is creamy. Do not boil after adding the dairy to prevent curdling.
6. Garnish and Serve:
   Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Nutrition (Per Serving, Serves 6)

• Calories: 420
• Protein: 25g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 3g

Expert Tips

• Cheese Quality: Use freshly shredded cheddar cheese for the best melt and flavor. Pre-shredded cheese may not melt as smoothly.
• Adjust Thickness: If the soup is too thick, add more broth or milk to reach your desired consistency.
• Additional Veggies: Add diced carrots or celery for extra nutrition and flavor.

FAQs

Can I use another type of cheese?
Yes, Monterey Jack, Colby, or a mix of cheeses work well for this recipe.

Can I make this soup ahead of time?
Absolutely! The soup can be reheated on the stove or in the microwave. You may need to add a splash of milk or broth to loosen it up.

Can I make this soup gluten-free?
Yes, substitute the macaroni with gluten-free pasta and use gluten-free Worcestershire sauce.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if needed.

Substitutions & Variations

• Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a lighter version.
• Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
• Vegetarian Option: Use plant-based ground beef and vegetable broth to make it vegetarian.

One-Pot Macaroni Cheeseburger Soup

This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, combining the hearty flavors of a cheeseburger with the creamy goodness of mac and cheese.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Wooden spoon
• Measuring cups and spoons
• - Cheese grater

Ingredients

  

• - 1 lb ground beef
• - 1 small onion diced
• - 2 cloves garlic minced
• - 4 cups 960ml chicken or beef broth
• - 1 14.5 oz can diced tomatoes, undrained
• - 2 cups 480ml whole milk or half-and-half
• - 2 cups 200g elbow macaroni
• - 1 tsp Worcestershire sauce
• - 1 tsp Dijon mustard
• - 1 tsp smoked paprika
• - 1 tsp salt or to taste
• - 1/2 tsp black pepper
• - 2 cups 200g shredded sharp cheddar cheese
• - 1/4 cup 60ml sour cream
• - Fresh parsley or chives for garnish optional

Instructions

 

• **Cook the Beef:**
• In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
• **Sauté the Aromatics:**
• Add the diced onion and garlic to the pot and sauté until softened and fragrant, about 3–4 minutes.
• **Add Liquids and Seasonings:**
• Stir in the broth, diced tomatoes (with their juice), Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
• **Cook the Pasta:**
• Add the macaroni to the pot and cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
• **Incorporate Dairy:**
• Reduce the heat to low and stir in the milk or half-and-half, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is creamy. Do not boil after adding the dairy to prevent curdling.
• **Garnish and Serve:**
• Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.