Description
Indulge in this comforting and hearty One-Pot Macaroni Cheeseburger Soup, a creamy, cheese-filled soup made with real cheddar and no Velveeta! Perfect for busy weeknights, this easy recipe combines classic cheeseburger flavors with macaroni in a single pot for effortless cooking and cleanup.
Ingredients
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1/2 cup diced tomatoes (canned or fresh)
2 cups beef broth (low-sodium preferred)
2 cups elbow macaroni (or small pasta shapes)
1 cup shredded cheddar cheese (sharp or mild)
1 cup milk (whole, 2%, or skim)
Salt & pepper to taste
Optional Add-Ins:
2 cloves garlic, minced
1 teaspoon paprika
1 cup frozen peas or carrots
Fresh herbs (parsley or chives) for garnish
Instructions
- Brown the Beef
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef and diced onion. Cook for 7–8 minutes, stirring occasionally, until the beef is browned and onions are softened. Season with salt and pepper. Drain excess fat.
- Add Tomatoes & Broth
- Stir in the diced tomatoes.
- Pour in the beef broth and bring the mixture to a boil.
- Cook the Macaroni
- Add the elbow macaroni to the pot.
- Reduce the heat to medium and simmer for 7–8 minutes, stirring occasionally, until the pasta is al dente.
- Add Cheese & Milk
- Lower the heat to medium-low. Gradually stir in the milk.
- Add the shredded cheddar cheese, stirring until fully melted and the soup is creamy.
- Season & Serve
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Garnish with fresh herbs, and serve hot with crusty bread or a green salad.
Notes
Substitute ground beef with plant-based crumbles for a vegetarian option.
Use gluten-free pasta for dietary restrictions.
For a spicy kick, add chili flakes or hot sauce.
To thicken the soup, add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4–6 servings
- Calories: 385 kcal
