One-Pot Macaroni Cheeseburger Soup Recipe
If you’re looking for a cozy, hearty dish that brings together the comforting flavors of a cheeseburger and the creaminess of mac and cheese, this One-Pot Macaroni Cheeseburger Soup is exactly what you need. Perfect for busy weeknights or as a family favorite, this meal combines cheesy, beefy goodness with the ease of minimal cleanup. Let’s dive into this simple, step-by-step recipe that will have everyone asking for seconds.
Ingredients
For the Soup Base:
- Ground beef: 1 lb (80/20 lean-fat ratio works well)
- Onion: 1 medium, finely diced
- Garlic: 3 cloves, minced
- Carrots: 1 cup, shredded or finely diced
- Celery: 2 stalks, diced
- Beef broth: 6 cups (low sodium, if preferred)
- Canned diced tomatoes: 1 can (14 oz)
- Tomato paste: 2 tablespoons
For the Macaroni:
- Uncooked elbow macaroni: 1 ½ cups
- Milk: 2 cups (whole milk for creaminess)
- Cheddar cheese: 2 cups, shredded (sharp cheddar works best)
- Cream cheese: ½ cup, softened
Seasonings:
- Worcestershire sauce: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Salt and black pepper: To taste
- Optional: A pinch of red chili flakes for heat
Step-by-Step Instructions
Step 1: Brown the Beef
In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess fat, leaving about 1-2 tablespoons in the pot for flavor.
Step 2: Sauté the Vegetables
Add the diced onion, garlic, carrots, and celery to the pot with the browned beef. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables are slightly softened.
Step 3: Build the Soup Base
Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute to enhance the flavors. Add the canned diced tomatoes, beef broth, smoked paprika, salt, and pepper. Stir well to combine.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes to let the flavors meld.
Step 5: Cook the Macaroni
Stir the uncooked elbow macaroni directly into the soup. Simmer for 8-10 minutes, stirring occasionally, until the pasta is tender. If the soup thickens too much during this step, add a splash of extra broth.
Step 6: Add the Cheeses
Lower the heat to avoid curdling. Stir in the milk, shredded cheddar, and cream cheese until fully melted and creamy. Taste the soup and adjust the seasoning with additional salt, pepper, or chili flakes as needed.
Step 7: Serve and Enjoy
Ladle the hot soup into bowls and garnish with extra shredded cheese, chopped parsley, or crumbled bacon if desired. Serve immediately with crusty bread or a side salad.
Serving and Storage Tips
Serving Suggestions
- Top it off: Sprinkle crispy fried onions or dill pickles for a cheeseburger-inspired twist.
- Sides: Pair with garlic bread, cornbread, or a crisp garden salad.
- Kids’ Favorite: Add a drizzle of ketchup or mustard for a fun cheeseburger vibe.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: This soup can be frozen for up to 3 months. Let it cool completely, then freeze in individual portions. Reheat gently to prevent the cheese from separating.
Helpful Notes
- Choose the right beef: Ground beef with a bit of fat (around 80/20) adds flavor, but you can use leaner beef if you prefer.
- Pasta expansion: Pasta will continue to absorb liquid as it sits. If reheating, add a splash of milk or broth to restore the soup’s consistency.
- Cheese options: Experiment with other cheeses like Monterey Jack or Gouda for a different flavor profile.
Tips from Well-Known Chefs
1. Gordon Ramsay
“Always season the beef as it cooks. This builds layers of flavor that carry through the entire dish.”
2. Ree Drummond (The Pioneer Woman)
“Don’t skimp on the cheese! Using a mix of cheeses, including sharp cheddar, can make the soup richer and more complex.”
3. Guy Fieri
“Add a splash of pickle juice at the end for an authentic cheeseburger tang—it’s a game-changer!”
Frequently Asked Questions
1. Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken work well as a lighter alternative to beef.
2. Can I make this gluten-free?
Swap the macaroni for gluten-free pasta and ensure the broth is gluten-free.
3. What type of cheese works best?
Sharp cheddar is ideal for bold flavor, but you can mix in mild cheddar or other melting cheeses like Colby or mozzarella.
4. Can I use pre-cooked pasta?
Yes, but add it during the last few minutes of cooking to prevent it from becoming mushy.
5. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer to a slow cooker. Add broth and tomatoes, and cook on low for 4-6 hours. Stir in the pasta and cheese during the last 30 minutes.
6. Can I add vegetables?
Absolutely! Corn, peas, or diced bell peppers make great additions.
7. How do I prevent the cheese from clumping?
Grate the cheese fresh and add it slowly over low heat, stirring constantly.
8. Is this soup kid-friendly?
Yes! The creamy, cheesy flavors make it a hit with kids. You can reduce any spicy seasonings if needed.
9. What’s the best way to reheat the soup?
Reheat gently over medium heat, adding a bit of milk or broth to adjust the consistency.
10. Can I make this dairy-free?
Yes, use a plant-based milk (like almond or oat milk) and dairy-free cheeses to make this soup vegan-friendly.