Hearty One Pot Macaroni Cheeseburger Soup (Print Version)
Warm up with our easy One Pot Macaroni Cheeseburger Soup! A rich, creamy, and meaty meal for busy weeknights or cozy family dinners.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort Food
Dietary: Contains meat, dairy, gluten
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef (80/20)
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
4 cups beef broth
05 -
2 cups elbow macaroni
06 -
1 (14.5 oz) can diced tomatoes, undrained
→ Dairy & Cheese
07 -
1 (16 oz) block Velveeta cheese, cubed (or 12 slices American cheese)
08 -
1 cup whole milk
→ Flavor Boosters
09 -
2 tbsp ketchup
10 -
1 tbsp yellow mustard
11 -
1 tbsp Worcestershire sauce
12 -
Salt and freshly ground black pepper, to taste
→ Garnish & Toppings (Optional)
13 -
Fresh parsley, chopped
14 -
Shredded cheddar cheese
15 -
Crispy bacon bits
16 -
Pickle slices
# Instructions:
01 -
Grab your biggest pot – seriously, you'll need it. Brown the ground beef over medium-high heat, breaking it up as you go. Once it's nicely browned, drain off most of that fat. This is where I learned my lesson! Then, toss in the chopped onion and cook until it's softened, about 5-7 minutes. Add the minced garlic and cook for just another minute until you can really smell it, but don't let it burn, that's a sad smell.
02 -
Now for the good stuff! Stir in your diced tomatoes, ketchup, mustard, and Worcestershire sauce. Let that simmer for a couple of minutes, stirring often, to really meld those flavors together. You'll see a slightly reddish, fragrant base forming, and honestly, it already smells pretty darn good in here. This step is crucial for that authentic cheeseburger taste, so don't rush it.
03 -
Pour in the beef broth and bring it to a good, rolling boil. Once it's bubbling away, add your elbow macaroni. Give it a good stir to make sure the pasta doesn't stick to the bottom – a common oopsie if you're not paying attention! Reduce the heat to medium-low, cover, and let it simmer for about 10-12 minutes, or until the pasta is tender, stirring occasionally. You want it cooked, but still with a little bite.
04 -
Once the pasta is cooked, remove the pot from the heat. This is important! Stir in the milk and the Velveeta (or American cheese slices), a little at a time, until everything is beautifully melted and smooth. You'll see it transform into this creamy, dreamy, cheesy soup right before your eyes. I always get a little excited at this stage, it’s like magic. Make sure to stir well to avoid any cheese clumps.
05 -
Now for the final flourish! Taste the soup and season with salt and pepper as needed. Remember, the broth and cheese already have some salt, so go easy at first and adjust. I sometimes add a pinch of smoked paprika here for an extra layer of flavor, just because I like to experiment. You might find you want a little more of something, trust your gut!
06 -
Ladle that glorious One Pot Macaroni Cheeseburger Soup into bowls. It should be thick, creamy, and wonderfully cheesy. I love to top mine with a sprinkle of fresh parsley, maybe some extra shredded cheddar, and a few crispy bacon bits if I'm feeling fancy. It’s warm, it’s comforting, and and it really hits the spot every single time. Enjoy!
# Notes:
01 -
Always drain the fat from the ground beef for a less greasy soup.
02 -
Leftovers are great, but reheat gently on the stovetop to maintain creaminess.
03 -
American cheese slices work well if you don't have Velveeta, for a similar melt.
04 -
Serve with a side of crusty bread for dipping and maybe some pickle slices!
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
slotted spoon
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 25g