Oh my goodness, if you’re looking for a hug in a bowl, you HAVE to try this One Pot Macaroni Cheeseburger Soup. Seriously, it’s like all my favorite diner cravings rolled into one super easy pot. I remember the first time I made it – I was just trying to get dinner on the table fast, and wow, did it deliver! It’s got that savory, beefy goodness, tender little macaroni noodles, and that creamy, cheesy finish that just screams comfort food. Plus, the fact that it all cooks up in one pot? That’s a game-changer for busy weeknights!
Why You’ll Love This One Pot Macaroni Cheeseburger Soup
Trust me, this soup is a weeknight superhero! Here’s why you’ll be making it again and again:
- Super Quick: We’re talking dinner ready in about 40 minutes from start to finish!
- One Pot Wonder: Seriously, just one pot to wash up. It’s a miracle!
- Crazy Delicious: All the flavors of a juicy cheeseburger and creamy mac and cheese in a hearty, satisfying soup.
- So Hearty: It’s packed with beef, pasta, and cheese, making it a complete meal that’ll keep everyone happy and full.
Gather Your Ingredients for One Pot Macaroni Cheeseburger Soup
Alright, let’s get our game faces on and gather everything we need for this amazing soup! It’s pretty straightforward, but using good stuff really makes a difference. First up, you’ll need about a pound of ground beef – I love using 80/20 because it gives the soup that perfect savory richness. Then, grab one medium yellow onion and get it finely chopped; this is going to be the flavor base. Don’t forget two cloves of garlic, minced up nice and small. For the liquid gold, we want four cups of low-sodium beef broth, and a 15-ounce can of diced tomatoes, juice and all – don’t drain those!
Now for the pasta! One cup of elbow macaroni is classic, but honestly, any small pasta shape works. We’ll also need our seasonings: half a teaspoon of salt (or more if you like!), a quarter teaspoon of black pepper, a pinch of paprika for color and a tiny bit of warmth, and a quarter teaspoon of dried thyme. For that creamy factor, one cup of whole milk is perfect, and about a cup of shredded sharp cheddar cheese is non-negotiable! Oh, and have some optional toppings handy like extra cheese, fresh chives, or even some crunchy croutons because, why not?
Step-by-Step Guide to Making Your One Pot Macaroni Cheeseburger Soup
Alright, get ready to see how easy this actually is! You’re going to feel like a soup wizard. First things first, grab a big pot or a Dutch oven – whatever you’ve got that’s nice and roomy. We’re going to build all this flavor right there.
Browning the Beef and Aromatics
Pop that pot over medium heat. Add your pound of ground beef and just let it cook, breaking it up with your spoon as it browns. You want it nice and brown all over. Once it’s done, carefully drain off any extra grease – nobody wants a greasy soup! Then, toss in your chopped onion and let it soften up for about five minutes. You’ll see it start to get a little see-through. Finally, add your minced garlic and stir it around for just about a minute until it smells amazing. Be careful not to burn the garlic!
Simmering the Base of Your One Pot Macaroni Cheeseburger Soup
Now for the magic part! Pour in your beef broth and that can of diced tomatoes, juice and all. Give it a good stir to get all those yummy bits off the bottom of the pot. Bring this whole mixture up to a gentle simmer. Once it’s bubbling a bit, toss in your uncooked elbow macaroni, the salt, pepper, paprika, and dried thyme. Give it another good stir to make sure everything is submerged and ready to cook.
Cooking the Macaroni to Perfection
Put a lid on that pot and let it simmer away for about 10 to 12 minutes. You’ll want to give it a little stir every now and then just to make sure the macaroni doesn’t stick to the bottom. You’re looking for the macaroni to be tender, so give a piece a try if you’re unsure!
Achieving Creamy, Cheesy Goodness
Okay, this is the part that takes it from good to AMAZING. Turn the heat down to low – this is super important! We don’t want this to boil anymore. Slowly stir in your milk and then the shredded cheddar cheese. Keep stirring gently until all that cheese is melted and the soup is wonderfully creamy and smooth. It should look so luscious! Seriously, resist the urge to crank the heat up; we just want it to melt beautifully without getting weird.
Tips for the Best One Pot Macaroni Cheeseburger Soup
Want to make this soup even more spectacular? Here are a few little tricks! If you like your soup a bit thicker, just let it simmer uncovered for an extra few minutes after the macaroni is cooked, or use a little less broth to start. Don’t have elbow macaroni? No problem! Rotini, shells, or even ditalini work wonderfully – just adjust the cooking time a bit if needed. And if you want to sneak in some extra goodness, tossing in a cup of frozen corn or peas during the last 5 minutes of simmering is fantastic. It adds color and nutrition without a fuss!
Delicious Serving Suggestions for One Pot Macaroni Cheeseburger Soup
This soup is practically a meal in itself, but it’s even better with a few tasty extras! I love serving it with a simple side salad – maybe some crisp lettuce with a light vinaigrette – to balance out all that rich, cheesy goodness. And of course, you can never go wrong with some warm, crusty bread for dipping! It’s perfect for soaking up every last bit of that delicious broth. A few extra crumbles of cheese or some fresh chives on top never hurt either!
Frequently Asked Questions about One Pot Macaroni Cheeseburger Soup
Got questions about this amazing soup? I’ve got answers!
Can I use a different type of pasta in this One Pot Macaroni Cheeseburger Soup?
Absolutely! While elbow macaroni is classic, feel free to get creative. Small shapes like rotini, shells, ditalini, or even small penne work wonderfully. Just keep an eye on the cooking time, as different pasta shapes might need a minute or two more or less to become perfectly tender. You want them cooked through but still with a little bite!
How can I make this soup thicker?
If you like your soup extra thick and hearty, there are a couple of easy ways to do it. After the macaroni is cooked, you can simply let the soup simmer for a few extra minutes with the lid off. This allows some of the liquid to evaporate. Another trick is to use a little less beef broth when you start, or even mix a tablespoon of cornstarch with a little cold water to make a slurry, then stir it into the simmering soup before adding the milk and cheese. Just be sure to cook it for another minute until it thickens up!
Can I make this recipe vegetarian?
You sure can! To make this a vegetarian delight, just skip the ground beef. You can use a plant-based ground “beef” alternative, or even some hearty mushrooms (like cremini, finely chopped) sautéed with the onions. For the broth, a good quality vegetable broth will work perfectly. And when it comes to the dairy, you can use your favorite non-dairy milk and shredded vegan cheddar cheese for that creamy, cheesy finish!
How should I store leftovers of this One Pot Macaroni Cheeseburger Soup?
Leftovers are the best! Let the soup cool down completely, then store it in an airtight container in the refrigerator. It should keep well for about 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally. You might need to add a splash more milk or broth if it’s gotten too thick. You can also freeze portions of this soup for up to 2-3 months; just thaw it overnight in the fridge before reheating.
Nutritional Information for One Pot Macaroni Cheeseburger Soup
Just a little note about the nutrition info – these numbers are estimates, okay? They can totally change depending on the brands you use, the leanness of your beef, or even if you add extra veggies. So, think of these as a good ballpark figure for a typical serving, not gospel truth!
Print
One Pot Macaroni Cheeseburger Soup: 40 Min Marvel
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting one-pot soup that combines the flavors of macaroni and cheese with a classic cheeseburger.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup elbow macaroni, uncooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1 cup milk
- 1 cup shredded cheddar cheese
- Optional toppings: shredded cheese, chopped chives, croutons
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the beef broth and diced tomatoes. Bring to a simmer.
- Add the uncooked elbow macaroni, salt, pepper, paprika, and thyme. Stir to combine.
- Cover and simmer for 10-12 minutes, or until the macaroni is tender, stirring occasionally.
- Reduce heat to low. Stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. Do not boil after adding milk and cheese.
- Serve hot, topped with your favorite toppings.
Notes
- For a thicker soup, use less broth or simmer uncovered for a few extra minutes.
- You can substitute other types of pasta for elbow macaroni.
- Add other vegetables like corn or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: one pot, macaroni, cheeseburger, soup, ground beef, comfort food, easy recipe