One-Pot Macaroni Cheeseburger Soup Recipe

This one-pot macaroni cheeseburger soup brings together the best of two comfort food classics: cheeseburgers and mac and cheese. Imagine tender macaroni swimming in a rich, cheesy broth with ground beef, vegetables, and just the right seasonings—this soup delivers all that and more. Perfect for busy weeknights, this easy recipe is packed with protein and flavor, offering a meal that’s filling and kid-approved. Let’s jump into making this cozy dish.

Ingredients for One-Pot Macaroni Cheeseburger Soup

Main Ingredients:

• Ground beef: 1 pound (80/20 blend for flavor)
• Onion: 1 medium, finely chopped
• Carrots: 2, peeled and diced
• Celery: 2 stalks, diced
• Garlic: 3 cloves, minced
• Beef broth: 4 cups
• Diced tomatoes: 1 can (14.5 ounces), undrained
• Tomato paste: 2 tablespoons
• Dried Italian seasoning: 1 teaspoon
• Paprika: ½ teaspoon (optional)
• Elbow macaroni: 1½ cups (uncooked)
• Cheddar cheese: 2 cups, shredded
• Heavy cream: 1 cup
• Salt and black pepper: To taste

Optional Add-Ins:

• Pickles: Diced, for garnish
• Hot sauce: For an extra kick
• Crumbled bacon: For topping

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Brown the Ground Beef

1. Heat the pot over medium-high heat.
2. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
3. Drain any excess grease from the pot.

Step 2: Sauté the Vegetables

1. Reduce heat to medium and add the chopped onion, carrots, and celery to the pot.
2. Sauté for 5 minutes or until the vegetables start to soften.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Soup Base

1. Add the beef broth, diced tomatoes, and tomato paste to the pot. Stir well to combine.
2. Season with dried Italian seasoning, paprika, salt, and black pepper.
3. Bring the mixture to a simmer.

Step 4: Cook the Macaroni

1. Add the elbow macaroni directly to the pot. Stir to ensure the pasta is submerged in the liquid.
2. Let the soup simmer, uncovered, for about 10-12 minutes or until the macaroni is al dente. Stir occasionally to prevent sticking.

Step 5: Add the Cheese and Cream

1. Reduce the heat to low. Stir in the shredded cheddar cheese until fully melted and smooth.
2. Pour in the heavy cream and mix until well combined. This will give the soup a velvety texture.

Step 6: Final Seasoning and Serve

1. Taste the soup and adjust seasoning with additional salt and pepper if needed.
2. Ladle into bowls and garnish with diced pickles, crumbled bacon, or a dash of hot sauce, if desired.

Serving and Storage Tips

Serving:

• Serve this soup with toasted buns or garlic bread for a cheeseburger-inspired meal.
• A crisp side salad with vinaigrette pairs well to balance out the richness.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days. Note that the pasta may absorb some of the broth over time, so you may need to add a bit more broth or water when reheating.
• Freezer: This soup can be frozen for up to 2 months, but keep in mind that the pasta may become softer after freezing and reheating.
• Reheating: Reheat on the stove over medium heat or in the microwave, adding a splash of broth or cream as needed to thin out the soup.

Helpful Notes

• For a lower-carb version, replace macaroni with cauliflower florets.
• Cheese variations: Swap out cheddar for a mix of cheeses like Colby Jack or sharp white cheddar for a different flavor profile.
• Make it spicier: Add diced jalapeños when sautéing the vegetables or sprinkle in some cayenne pepper.

Tips from Well-Known Chefs

• Guy Fieri: Suggests using a blend of cheeses for a more complex flavor.
• Rachael Ray: Recommends browning the meat thoroughly to deepen the flavor of the broth.
• Gordon Ramsay: Emphasizes not overcooking the macaroni to maintain the soup’s texture.

Frequently Asked Questions (FAQs)

1. Can I use other types of pasta?

Yes, small pasta shapes like ditalini or small shells work well. Adjust the cooking time based on the type of pasta used.

2. Is it possible to make this soup dairy-free?

Substitute the heavy cream with unsweetened coconut milk or a dairy-free cream alternative. Use dairy-free cheese shreds for the cheddar.

3. Can I make this soup in advance?

Yes, prepare the soup without adding the macaroni. Cook the pasta separately and combine when reheating to avoid overcooking.

4. What can I use instead of ground beef?

Ground turkey or chicken are great substitutes and provide a lighter flavor.

5. How do I prevent the cheese from clumping?

Shred the cheese yourself from a block; pre-shredded cheese has anti-caking agents that can affect melting.

6. Can I make this soup gluten-free?

Use gluten-free pasta and ensure your broth and other seasonings are gluten-free.

7. How can I thicken the soup?

If you want a thicker texture, stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) before adding the cheese.

8. Why did my soup separate after adding cheese?

Avoid boiling the soup after adding cheese and cream. Lower the heat to prevent separation.

9. Can I add more vegetables?

Absolutely! Bell peppers, corn, or green beans would be delicious additions.

10. What’s the best type of ground beef to use?

An 80/20 blend is ideal for flavor and just the right amount of fat. For a leaner version, opt for 90/10 and adjust seasonings as needed.

Enjoy your hearty bowl of one-pot macaroni cheeseburger soup, perfect for cozy nights or satisfying your comfort food cravings in one easy meal!