One-Pot Macaroni Cheeseburger Soup
One-Pot Macaroni Cheeseburger Soup is a rich, hearty soup that combines ground beef, elbow macaroni, and creamy cheddar cheese in one cozy bowl. Packed with classic cheeseburger flavor, this easy, family-friendly meal is the perfect comfort food for busy weeknights or chilly days.
Ingredients
- 1 lb ground beef
- 1 cup elbow macaroni
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup carrots shredded or finely diced
- 1 14.5 oz can diced tomatoes (with juices)
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk or ½ cup heavy cream
- 1 tbsp ketchup optional
- 1 tsp yellow mustard optional
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
- ½ tsp paprika or smoked paprika optional
- Optional garnish: chopped pickles or green onions
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion and garlic until softened.
- Stir in shredded carrots and cook for 2–3 minutes.
- Add ground beef, breaking it up as it cooks. Season with salt, pepper, and paprika.
- Once browned, stir in diced tomatoes, ketchup, and mustard if using.
- Pour in beef broth and bring to a gentle boil.
- Add uncooked elbow macaroni and simmer for 8–10 minutes until pasta is tender.
- Lower heat. Stir in milk or cream, followed by shredded cheddar until melted and creamy.
- Adjust seasoning as needed. Serve hot, garnished with chopped pickles or green onions if desired.
Notes
- For a lighter version, use ground turkey or chicken.
- Add peas, corn, or jalapeños for variation.
- Use Velveeta for a super melty, nostalgic texture.
- To prevent mushy pasta in leftovers, cook and store noodles separately.
- Dairy-free versions work with plant milk and vegan cheese alternatives.