If you’re craving cozy comfort in a bowl, this One-Pot Macaroni Cheeseburger Soup is your answer. Imagine the creamy, cheesy goodness of classic mac and cheese blended with all the hearty flavors of a juicy cheeseburger, simmered into a thick, spoonable soup that’s perfect for weeknights or satisfying a crowd. This family favorite is a total lifesaver thanks to its simple ingredients and easy cleanup, but it tastes like a labor of love—cheesy, beefy, and loaded with flavor in every bite!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed how a handful of pantry staples create such big, satisfying flavor in this One-Pot Macaroni Cheeseburger Soup. Each ingredient has a special role in building deep flavor and perfect texture, so don’t skip the details below!
- Ground beef: The rich, savory base that anchors the whole soup with a satisfying heartiness.
- Olive oil: Adds a little extra richness if needed and helps sauté the onion perfectly; use only if your beef is lean.
- Onion: Adds sweetness and depth while beautifully softening into the broth.
- Garlic: Two cloves infuse the soup with bold, aromatic flavor.
- Worcestershire sauce: Just a teaspoon brings a tangy, umami punch that lifts every bite.
- Paprika: Offers gentle smokiness and a touch of warmth without overwhelming spice.
- Salt and black pepper: Essential to balance flavors and punch up the savory notes.
- Beef broth: Gives the soup a rich, meaty backbone and ensures it’s never bland or watery.
- Diced tomatoes (with juices): Adds brightness and a bit of tang, plus lovely pops of red color.
- Elbow macaroni: These classic noodles soak up all the flavors while turning the soup luxuriously hearty.
- Shredded cheddar cheese: Melts into creamy, stringy bliss—don’t hold back on the cheese!
- Milk and heavy cream: The dynamic duo that brings silky texture and classic cheeseburger richness.
- Ketchup: Just enough for a subtle, sweet nod to your favorite burger condiment.
- Chopped parsley or green onions (optional): A fresh, vibrant finish if you want to fancy things up.
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Beef
Begin by heating your large pot or Dutch oven over medium heat. Add the ground beef and let it gently sizzle, breaking it apart with a wooden spoon. You want a nice, even browning—the bits of caramelized beef at the bottom will build deep flavor. If your beef is very lean, a splash of olive oil helps keep things moist. Once it’s nicely browned, drain any extra grease so your One-Pot Macaroni Cheeseburger Soup won’t be oily.
Step 2: Sauté the Aromatics
Toss in the diced onion and let it cook with the beef for about 3–4 minutes, until those translucent edges promise real sweetness and depth. Next, add the garlic and give it a quick 30-second stir—just enough to release the fragrance without burning. Sprinkle in the Worcestershire sauce, paprika, salt, and pepper at this stage for that signature cheeseburger aroma filling your kitchen.
Step 3: Build the Brothy Base
Pour in your beef broth and the full can of diced tomatoes with their juices, scraping up any browned bits from the bottom as you stir. This is where the magic of One-Pot Macaroni Cheeseburger Soup starts to come together—the broth turns hearty and tomato-rich, promising spoonfuls of flavor in every bite!
Step 4: Add the Macaroni
Once your pot is bubbling, add the elbow macaroni right into the soup. Give it all a good stir, cover, and turn down the heat to a gentle simmer. Let it cook for 10–12 minutes, just until the pasta is tender but not mushy. The macaroni soaks up all those flavors and thickens the soup to perfection.
Step 5: Make It Creamy & Cheesy
Now for the best part—stir in the shredded cheddar cheese, milk, heavy cream, and ketchup. Give everything a few more minutes to melt together until you see glorious creamy ribbons of cheese and the soup turns beautifully rich and silky. Taste and tweak the seasoning if needed. That dreamy, cheesy soup will bring instant smiles!
How to Serve One-Pot Macaroni Cheeseburger Soup
Garnishes
A scattering of chopped parsley or green onions adds a welcome pop of color and fresh flavor to your One-Pot Macaroni Cheeseburger Soup. For an extra-decadent touch, try sprinkling a little more shredded cheddar or even a dollop of sour cream on top just before serving.
Side Dishes
This soup is practically a meal on its own, but you can take it over the top with some toasted garlic bread, classic saltine crackers, or even homemade pickles on the side. A simple green salad with tangy vinaigrette is perfect for cutting through the richness.
Creative Ways to Present
Ladle One-Pot Macaroni Cheeseburger Soup into mini soup bowls for casual gatherings, or serve it in big mugs with grilled cheese dippers for comforting movie nights. If you’re feeling playful, set up a toppings bar with bacon bits, diced pickles, or spicy jalapeños so everyone can finish their bowl just the way they like.
Make Ahead and Storage
Storing Leftovers
Allow your leftover One-Pot Macaroni Cheeseburger Soup to cool completely, then transfer it to airtight containers in the fridge. The flavors get even cozier after a day or two, making this an incredible next-day lunch or quick dinner. Be aware that the pasta will continue to soak up liquid, so it thickens a bit over time.
Freezing
You can absolutely freeze portions of this soup if you’d like to stash some comfort away for later. Let it cool, then spoon into freezer-safe containers, leaving a bit of space for expansion. Thaw in the fridge overnight before gently reheating, and consider cooking the pasta separately when making for the freezer to keep it perfectly al dente.
Reheating
To reheat One-Pot Macaroni Cheeseburger Soup, simply transfer it to a saucepan over medium-low heat, adding a splash of broth or milk if it’s gotten too thick. Warm through while stirring occasionally, and watch as the creamy texture and deep flavor return just like new!
FAQs
Can I use a different type Soup
Absolutely! While elbow macaroni is classic, small shells, rotini, or ditalini all work nicely and soak up that cheesy broth beautifully. Just keep an eye on cooking times, as different shapes may vary.
Is there a way to make this soup a bit lighter?
Definitely—swap the ground beef for ground turkey or chicken and use whole milk or even additional broth instead of heavy cream. The soup stays creamy and rich without feeling too heavy.
Can I make One-Pot Macaroni Cheeseburger Soup vegetarian?
You sure can! Replace the beef with plant-based crumbles or even finely diced mushrooms for a satisfying texture. Use vegetable broth, and don’t skip the Worcestershire or paprika for flavor depth.
How spicy is the original recipe?
The base recipe is pretty mild and definitely kid-friendly, but you can spice things up with red pepper flakes, chopped jalapeños, or hot sauce stirred in at the end.
Will the soup stay creamy after storing?
It thickens as it sits because the macaroni keeps soaking up the broth, but a splash of milk or broth during reheating brings it right back to its creamy, soup-like glory. Give it a good stir as you warm it up!
Final Thoughts
If you love easy comfort food, you need to try this One-Pot Macaroni Cheeseburger Soup—there’s just something magical about each cozy, cheesy spoonful. It’s the kind of heartwarming recipe you’ll find yourself making all winter long, and your family will never get tired of it. Grab your biggest pot and treat yourself to the ultimate cheesy, beefy hug in a bowl!
Print
One-Pot Macaroni Cheeseburger Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This One-Pot Macaroni Cheeseburger Soup is a hearty and comforting dish that combines the flavors of a cheeseburger with the coziness of a soup. Perfect for a quick and delicious family dinner!
Ingredients
Ground Beef Mixture:
- 1 lb ground beef
- 1 tablespoon olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup Base:
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- ½ cup milk
- ¼ cup heavy cream
- 2 tablespoons ketchup
- Chopped parsley or green onions for garnish (optional)
Instructions
- Cook Ground Beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Sauté Onion and Spices: Add the diced onion and cook until softened. Stir in garlic, Worcestershire sauce, paprika, salt, and pepper.
- Add Broth and Tomatoes: Pour in the beef broth and diced tomatoes. Bring to a boil.
- Cook Macaroni: Stir in the uncooked macaroni. Reduce heat, cover, and simmer for 10–12 minutes until pasta is tender.
- Finish Soup: Stir in cheddar cheese, milk, heavy cream, and ketchup. Cook for another 2–3 minutes until cheese is melted and soup is creamy. Adjust seasoning.
- Serve: Garnish with parsley or green onions if desired and serve warm.
Notes
- For a spicier version, add red pepper flakes or diced jalapeños.
- You can use ground turkey or chicken as a leaner option.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 470
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
