Get ready to cozy up with a bowl of pure comfort! One-Pot Macaroni Cheeseburger Soup brings together all the beloved flavors of a classic cheeseburger, combines them with creamy macaroni, and transforms the lot into a supremely satisfying soup that’s ready in just 30 minutes. It’s hearty, packed with savory ground beef, tangy tomatoes, a dash of spice, oozy cheddar cheese, and finished with a lush swirl of cream. Best of all? You only need one pot and a handful of pantry staples to pull together a dinner that will have everyone coming back for seconds. Trust me, this is the kind of hug-in-a-bowl dish you’ll find yourself making on repeat!
Ingredients You’ll Need
What I absolutely love about One-Pot Macaroni Cheeseburger Soup is how each ingredient plays its part in creating that perfect bowl—nothing fancy, just thoughtful basics building delicious layers together. The result is cozy comfort with big personality and minimal fuss!
- Ground beef: The juicy, savory base that gives this soup its heartiness (swap for turkey if you want a lighter version).
- Yellow onion (diced): Adds gentle sweetness and depth, softening beautifully as it cooks.
- Garlic (minced): Two cloves bring a mild kick and extra flavor punch—don’t skimp!
- Salt: Essential for boosting all the flavors and balancing richness.
- Black pepper: Gives just the right amount of warmth without overpowering the soup.
- Paprika: Adds a subtle smoky touch and gorgeous color.
- Tomato paste: Intensifies the savory base with a splash of umami and thickness.
- Beef broth: Adds robust depth and keeps everything luscious and soupy.
- Diced tomatoes (with juices): Bring acidic brightness and little pops of sweetness.
- Elbow macaroni (uncooked): The classic pasta shape soaks up the soup and gets irresistibly tender.
- Shredded cheddar cheese: Melts in for classic cheeseburger nostalgia and creamy richness.
- Heavy cream: Rounds out the soup with velvety smoothness. Milk works if you want lighter, but cream makes it dreamy.
- Worcestershire sauce: Adds a savory-sweet, almost steakhouse flavor that truly sets off the beef.
- Mustard (optional): For a gentle bit of tang and classic burger flavor; totally up to you!
- Olive oil: Helps the onions and garlic cook gently and brings everything together in the pot.
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a big, sturdy soup pot or Dutch oven over medium heat. Toss in the diced onion and let it sizzle, stirring occasionally until it turns soft and translucent—about three minutes is perfect! Add the minced garlic and let it cook for just thirty seconds more, swirling into the fragrant base that gets this soup off to the right start.
Step 2: Brown the Ground Beef
Next, add your ground beef, letting it crumble into the pot as it browns. Use a wooden spoon to break it into small pieces for even cooking. Sauté until there are no more pink spots; this usually takes about five minutes. If there’s any excess fat, go ahead and drain it off so the soup isn’t greasy—now you’re left with perfectly seared, savory beef.
Step 3: Season and Boost the Flavor
Sprinkle in your salt, black pepper, and paprika right over the cooked beef. Add the tomato paste and Worcestershire sauce, stirring everything together to coat the meat. This is where the magic starts—the spices and condiments infuse the beef with classic cheeseburger flavors you’ll taste in every bite.
Step 4: Add Liquids and Pasta
Pour in your beef broth and that entire can of diced tomatoes, juices and all. Stir in the uncooked elbow macaroni, making sure the pasta gets nestled under the broth so it cooks evenly. Turn up the heat to bring everything to a gentle boil, then reduce the heat and let it simmer (uncovered!) for 10 to 12 minutes. Stir now and then so the pasta doesn’t stick to the bottom.
Step 5: Make It Creamy and Cheesy
When the macaroni is perfectly tender, reduce your soup to low heat. Stir in the heavy cream for that extra luscious soup base, add the mustard if you’d like a bit of tang, and then dump in the shredded cheddar cheese. Stir gently for another two to three minutes—when the cheese is fully melted and the whole pot looks gloriously thick and creamy, you’re done!
Step 6: Serve Hot and Enjoy
Ladle your One-Pot Macaroni Cheeseburger Soup into bowls while it’s piping hot. If you want to get fancy, top each bowl with extra cheese, herbs, or even crispy bacon. Serve immediately and watch everyone dig in to this dreamy, cheesy, beefy soup—pure weeknight happiness!
How to Serve One-Pot Macaroni Cheeseburger Soup
Garnishes
Take your One-Pot Macaroni Cheeseburger Soup over the top by sprinkling on some extra shredded cheddar, sliced green onions, crispy bacon bits, or even a handful of diced dill pickles for a true cheeseburger twist. A little dollop of sour cream or fresh chives adds both color and tang, making each bowl even more irresistible.
Side Dishes
Nothing pairs better with this soup than soft, buttered rolls or toasted garlic bread for dunking. You can also serve it alongside a crisp green salad or crunchy coleslaw to balance the creamy, cheesy richness. For a fun weeknight dinner, try oven-baked fries on the side, just like your favorite burger joint does!
Creative Ways to Present
Serve One-Pot Macaroni Cheeseburger Soup in classic soup bowls for comfort food appeal, or get playful and ladle it into individual bread bowls for a show-stopping presentation. For parties, use small mugs or ramekins as hearty appetizers, or stir in mini dill pickles and top with a skewer of slider fixings for the cutest cheeseburger-style garnish.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Macaroni Cheeseburger Soup keeps beautifully in the fridge. Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to four days. The flavors actually deepen as it sits!
Freezing
You can absolutely freeze this soup for future cravings. Portion cooled soup into freezer-safe containers, leaving a little headspace for expansion. It’ll keep well for up to three months. For best texture, slightly undercook the pasta if you know you’ll be freezing most of the batch.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of broth or milk if you want to loosen things up—the pasta tends to soak up a bit more liquid as it sits. If microwaving, do so in 30-second intervals and stir between each burst for even, creamy results.
FAQs
Can I use different types of cheese in the soup?
Absolutely! While cheddar brings that classic cheeseburger flavor, feel free to mix in pepper jack for a little kick, gouda for extra creaminess, or mozzarella for a super melty touch. Just aim for cheeses that melt smoothly.
Is there a way to make this soup gluten-free?
Definitely. Swap the regular macaroni for your favorite gluten-free pasta. Just keep in mind that gluten-free noodles can cook a bit faster, so start checking a few minutes earlier than the original recipe suggests.
Will ground turkey work instead of ground beef?
Yes—it’s a great swap if you want a lighter One-Pot Macaroni Cheeseburger Soup! Just use ground turkey as you would the beef, but consider adding a pinch more salt and maybe a splash of extra Worcestershire for added depth.
Can I make this soup in advance for meal prep?
You sure can! Prepare the soup up to three days ahead, refrigerate, then heat up portions as needed. The flavors meld beautifully overnight. If you prefer pasta with a bit more bite, consider cooking the macaroni separately and stirring it in when reheating.
How can I make this dish a little spicier?
To add heat, try stirring in a pinch of red pepper flakes or a dash of your favorite hot sauce right when you add the seasonings. You can also use spicy cheddar or pepper jack cheese for a subtle, lingering warmth.
Final Thoughts
If you’re looking for a guaranteed crowd-pleaser or just want a touch of homey magic in your next meal, you can’t go wrong with One-Pot Macaroni Cheeseburger Soup. This dish turns simple ingredients into pure, comforting bliss and brings everyone to the table with smiles. Try it soon—and don’t be surprised if it becomes your new favorite, too!
Print
One-Pot Macaroni Cheeseburger Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A hearty and comforting soup that combines the flavors of a cheeseburger with the coziness of a pasta dish. This One-Pot Macaroni Cheeseburger Soup is a family-friendly meal that is easy to prepare and perfect for a cozy night in.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon tomato paste
Soup Base:
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 cup elbow macaroni, uncooked
Cheese Sauce:
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (optional)
- 1 tablespoon olive oil
Instructions
- Prepare Ground Beef Mixture: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the garlic and sauté for another 30 seconds. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Simmer Soup: Stir in salt, pepper, paprika, tomato paste, and Worcestershire sauce. Add the beef broth, diced tomatoes with juices, and elbow macaroni. Bring the mixture to a boil, then reduce heat and simmer uncovered for 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Finish with Cheese Sauce: Once pasta is cooked, reduce heat to low. Stir in the heavy cream, mustard (if using), and shredded cheddar cheese. Cook for another 2-3 minutes, stirring constantly, until the cheese is melted and soup is creamy. Serve hot.
Notes
- For extra flavor, add a dash of hot sauce or a sprinkle of red pepper flakes.
- You can substitute ground turkey for a leaner option or use milk instead of heavy cream for a lighter version.
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