Go Back

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.