Looking for a crowd-pleasing meal that’s hearty, flavorful, and easy to prepare? One-Pot Macaroni Cheeseburger Soup is the answer! This recipe combines the comforting flavors of a cheeseburger with tender macaroni pasta in a creamy, cheesy broth. Perfect for busy weeknights or casual gatherings, this one-pot wonder saves you time and effort without compromising taste. Get ready for a dish that will warm your soul and fill your belly.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 cups milk (or heavy cream for extra richness)
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Preparation
Step 1: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
Step 2: Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.
Step 3: Pour in the beef broth, milk, and water. Stir in the diced tomatoes, Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a gentle boil.
Step 4: Add the uncooked macaroni to the pot. Reduce the heat to a simmer and cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
Step 5: Once the macaroni is cooked, stir in the shredded cheddar cheese until melted and the soup becomes creamy. Adjust seasonings if needed.
Step 6: Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
Variations
- Healthier Option: Use ground turkey or chicken instead of beef and low-fat milk or cheese to reduce calories.
- Vegetarian Version: Replace ground beef with plant-based crumbles or lentils and use vegetable broth.
- Spicy Twist: Add a diced jalapeño or a dash of hot sauce for a spicy kick.
- Extra Veggies: Stir in diced carrots, celery, or bell peppers along with the onions for added nutrients.
Cooking Note
This soup thickens as it cools due to the pasta absorbing the liquid. To reheat leftovers, add a splash of broth or milk to restore the creamy consistency.
Serving Suggestions
Pair this hearty soup with a slice of garlic toast or a warm baguette. It also goes well with a fresh garden salad or roasted vegetables for a balanced meal.
Tips
- For a smokier flavor, use smoked paprika instead of regular paprika.
- Shred your own cheese for the best melting consistency; pre-shredded cheese often contains anti-caking agents that can affect the texture.
- Cook the macaroni just until al dente to prevent it from becoming too soft.
Time Breakdown
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving)
Calories: 450
Protein: 28g
Sodium: 850mg
FAQs
Q: Can I use other types of pasta?
A: Yes, small pasta shapes like shells or ditalini work well in this recipe.
Q: How can I make this soup gluten-free?
A: Use gluten-free pasta and check the labels on your broth and Worcestershire sauce to ensure they’re gluten-free.
Q: Can I freeze this soup?
A: It’s best to freeze without the macaroni, as pasta can become mushy when reheated. Add fresh pasta when reheating the soup.
Q: Can I make this soup in a slow cooker?
A: Yes, brown the beef, onions, and garlic first, then transfer to a slow cooker with the remaining ingredients (except cheese and macaroni). Cook on low for 6–8 hours, stir in pasta during the last 30 minutes, and add cheese before serving.
Conclusion
One-Pot Macaroni Cheeseburger Soup is the perfect marriage of cheeseburger flavors and pasta comfort, all brought together in a creamy, hearty soup. It’s an easy, satisfying meal that will leave everyone at the table coming back for seconds. Whether you’re feeding a hungry family or hosting a casual dinner, this recipe is sure to please. Try it today and enjoy the convenience of a one-pot dish with unbeatable flavor!
Print
One Pot Macaroni Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 cups milk (or heavy cream for extra richness)
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
Step 2: Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.
Step 3: Pour in the beef broth, milk, and water. Stir in the diced tomatoes, Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a gentle boil.
Step 4: Add the uncooked macaroni to the pot. Reduce the heat to a simmer and cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
Step 5: Once the macaroni is cooked, stir in the shredded cheddar cheese until melted and the soup becomes creamy. Adjust seasonings if needed.
Step 6: Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.