Cheesy One-Pot Beefy Macaroni Soup Recipe For Cozy Nights

Nothing says comfort quite like a warm bowl of soup, especially when it’s cheesy, hearty, and packed with tender ground beef and macaroni. This beefy macaroni soup brings all the cozy vibes in one pot, making it a perfect meal for chilly evenings or anytime you crave something satisfying and simple.

this Recipe

With just one pot to clean and ready in under 45 minutes, this recipe is a weekly dinner winner. Plus, the creamy, cheesy broth combined with savory beef and tender pasta makes every bite an absolute delight.

Why You’ll Love This Recipe

• One-pot convenience means fewer dishes and less cleanup.
• Rich, cheesy broth that’s both comforting and filling.
• Easy to prepare with simple, pantry-friendly ingredients.
• Ready in under 45 minutes, perfect for busy weeknights.
• Customizable with your favorite veggies or cheese types.

Ingredients

Gather these ingredients to make your cheesy one-pot beefy macaroni soup:

• 1 pound ground beef (80/20 lean-to-fat ratio works best)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 2 cups water
• 1 cup elbow macaroni, uncooked
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup whole milk
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: Approximately 410 per serving

How to Make Cheesy One-Pot Beefy Macaroni Soup: Comfort in Every Bite!

1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Stir in the tomato paste, smoked paprika, and dried oregano. Cook for 1 minute to deepen the flavors.
4. Pour in the beef broth and water, then bring the mixture to a boil. Once boiling, stir in the uncooked elbow macaroni, reduce heat to medium-low, and simmer uncovered for 8-10 minutes, or until the macaroni is tender.
5. Lower the heat to low and gradually stir in the shredded cheddar cheese and whole milk. Stir continuously until the cheese melts and the soup turns creamy. Season with salt and freshly ground black pepper to taste.
6. Let the soup simmer for another 2-3 minutes to thicken slightly. If you prefer a thicker soup, you can simmer a few minutes longer, stirring occasionally.
7. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve immediately and enjoy the comforting warmth!

Tips for the Best Results

• Use freshly shredded cheese rather than pre-shredded for smoother melting and better flavor.
• Don’t overcook the macaroni; it should be tender but still hold its shape to avoid mushiness.
• Adjust the cheese and milk quantities based on your desired creaminess and cheesiness.
• For extra veggies, add diced carrots or bell peppers when sautéing onions.
• Stir frequently when adding cheese to prevent clumping and ensure a velvety texture.

Storage and Reheating

Store any leftover beefy macaroni soup in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, gently reheat on the stovetop over low heat, stirring occasionally to restore creaminess.

You can also freeze the soup in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove, adding a splash of milk or broth if the soup thickens too much.

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken can be substituted for ground beef for a lighter version. Keep in mind the flavor will be milder, so consider adding a bit more seasoning or smoked paprika.

Is it possible to make this soup gluten-free?

Absolutely. Use gluten-free elbow macaroni or any gluten-free small pasta shape. Also, verify that your broth and other ingredients are gluten-free to avoid any hidden gluten.

Can I make this soup in advance?

Yes, this soup actually tastes great the next day once the flavors meld. Just store it in the fridge overnight and reheat gently before serving. You may need to add a splash of milk or broth upon reheating.

How do I keep the soup from getting too thick when reheating?

Soups with cheese and pasta tend to thicken in the fridge. Simply add a little milk or broth when reheating and stir well to loosen the soup to your preferred consistency.