One-pot Cheeseburger Macaroni Soup

One-pot meals are a blessing for busy cooks, and the One-Pot Cheeseburger Macaroni Soup is no exception. This hearty dish combines the comfort of cheeseburgers and macaroni into a warm, creamy soup that the whole family will love. It’s not only delicious but also easy to make, making it a perfect choice for weeknight dinners.

Why Make This Recipe

This recipe is fantastic for several reasons. First, it brings together the familiar and beloved flavors of a cheeseburger in a new and cozy format. Second, it’s a one-pot dish, meaning less mess and fewer dishes to clean. Third, it’s quick to prepare, taking around 30 minutes from start to finish. Lastly, it’s easily customizable, allowing you to add your favorite toppings or ingredients.

How to Make One-Pot Cheeseburger Macaroni Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup uncooked elbow macaroni
• 4 cups beef broth
• 1 cup milk
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes (canned or fresh)
• Optional: chopped fresh parsley (for garnish)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
3. Drain any excess fat from the pot, then add the diced onion and garlic. Cook for another 3-4 minutes until the onion is translucent.
4. Stir in the salt, black pepper, and smoked paprika, mixing well to combine.
5. Add the uncooked elbow macaroni, beef broth, milk, and Worcestershire sauce to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 10-12 minutes, or until the macaroni is tender, stirring occasionally.
7. Once the macaroni is cooked, remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
8. Fold in the diced tomatoes and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.

How to Serve One-Pot Cheeseburger Macaroni Soup

This soup is delicious served hot in a bowl. You can add a sprinkle of extra cheese or fresh parsley on top for a nice touch. It pairs well with crusty bread or a side salad for a complete meal.

How to Store One-Pot Cheeseburger Macaroni Soup

To store the leftover soup, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.

Tips to Make One-Pot Cheeseburger Macaroni Soup

1. For extra flavor, try adding some diced pickles or a splash of vinegar before serving.
2. If you want a spicier kick, add some hot sauce or cayenne pepper to taste.
3. Use lean ground beef or turkey for a lighter version.

Variation

Feel free to use different types of cheese, such as Monterey Jack or pepper jack, for a new twist. You can also switch the elbow macaroni for other pasta shapes.

FAQs

Q1: Can I use ground turkey instead of ground beef?

A1: Yes, ground turkey is a great alternative. It will work well in this recipe.

Q2: Can I make this soup vegetarian?

A2: Certainly! Substitute the ground beef with lentils or plant-based meat and use vegetable broth instead of beef broth.

Q3: Can I add vegetables to the soup?

A3: Absolutely! You can add vegetables like bell peppers, carrots, or spinach for extra nutrition and flavor.

One-Pot Cheeseburger Macaroni Soup

A hearty one-pot soup that combines the comfort of cheeseburgers and macaroni in a creamy dish, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 400 kcal

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef Can substitute with ground turkey for a lighter version.
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup uncooked elbow macaroni Can substitute with other pasta shapes.
• 4 cups beef broth Can substitute with vegetable broth for a vegetarian version.
• 1 cup milk
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheddar cheese Can substitute with other types of cheese, like Monterey Jack.
• 1/2 cup diced tomatoes Canned or fresh.
• Optional: chopped fresh parsley (for garnish)

Instructions

 

Cooking

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
• Drain any excess fat from the pot, then add the diced onion and garlic. Cook for another 3-4 minutes until the onion is translucent.
• Stir in the salt, black pepper, and smoked paprika, mixing well to combine.
• Add the uncooked elbow macaroni, beef broth, milk, and Worcestershire sauce to the pot. Stir to combine.
• Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 10-12 minutes, or until the macaroni is tender, stirring occasionally.
• Once the macaroni is cooked, remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
• Fold in the diced tomatoes and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw and reheat on the stove or in the microwave.

Keyword Cheeseburger Soup, Comfort Food, Easy Recipe, Macaroni Soup, One-Pot Meal