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One-Pot Macaroni Cheeseburger Soup

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Written By Hayyat

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Here’s a comforting, creamy, and hearty recipe for One-Pot Macaroni Cheeseburger Soup. This is a family-friendly, quick, and filling meal that combines all the best flavors of a cheeseburger in a soup form. It’s perfect for cozy dinners or feeding a crowd!


Table of Contents

One-Pot Macaroni Cheeseburger Soup

This cheesy, savory soup is loaded with ground beef, macaroni, cheese, and all the flavors of a delicious cheeseburger. It’s a complete meal made in one pot, so cleanup is a breeze.

Ingredients:

  • 1 lb (450g) ground beef (you can use lean or regular beef)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups (960ml) beef broth (low-sodium recommended)
  • 2 cups (480ml) whole milk (or half-and-half for a creamier texture)
  • 1 cup (240ml) heavy cream (optional, for extra creaminess)
  • 1 1/2 cups (150g) elbow macaroni (or any small pasta of your choice)
  • 1 cup (120g) shredded cheddar cheese (preferably sharp cheddar)
  • 1/2 cup (60g) shredded mozzarella cheese
  • 1/4 cup (60g) ketchup
  • 1 tablespoon Dijon mustard (or yellow mustard)
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional, for extra flavor)
  • 2 tablespoons olive oil (or butter) for sautĂ©ing
  • Optional toppings: chopped pickles, chopped fresh parsley, more shredded cheese, or crispy bacon bits

Instructions:

  1. Brown the Ground Beef: In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula as it browns. Cook for about 5-7 minutes until the beef is browned and fully cooked through. Drain any excess grease if needed.
  2. Sauté the Aromatics: Add the diced onion to the pot with the beef and sauté for about 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the Liquids: Pour in the beef broth and milk (and cream, if using). Stir to combine. Bring the mixture to a simmer over medium heat, scraping up any browned bits from the bottom of the pot to add extra flavor.
  4. Cook the Macaroni: Once the broth is simmering, add the elbow macaroni. Stir well to combine, and let the soup simmer for about 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  5. Stir in the Condiments and Seasoning: Add the ketchup, Dijon mustard, Worcestershire sauce, smoked paprika (if using), salt, and black pepper to taste. Stir well to incorporate the flavors into the soup.
  6. Add the Cheese: Reduce the heat to low and add the shredded cheddar cheese and mozzarella cheese, a little at a time, stirring until melted and the soup becomes creamy and cheesy. Taste and adjust the seasoning, adding more salt, pepper, or mustard as needed.
  7. Simmer and Serve: Allow the soup to simmer for another 2-3 minutes, ensuring everything is well combined and the soup is heated through. If the soup becomes too thick, you can add a splash more milk or broth to reach your desired consistency.
  8. Optional Toppings: Ladle the soup into bowls and garnish with your favorite toppings. You can top with chopped pickles, more shredded cheese, fresh parsley, or crispy bacon bits for that classic cheeseburger flavor.

Notes:

  • Customize the Cheese: While cheddar and mozzarella give the soup a rich, creamy flavor, you can experiment with other cheeses like gouda, Swiss, or American cheese for a different twist.
  • Meat Options: If you prefer a leaner version, you can use ground turkey, chicken, or lean ground beef. For more flavor, ground sausage or bacon can be added in place of some or all of the ground beef.
  • Add Veggies: For extra nutrition, you can add vegetables like diced carrots, bell peppers, or spinach. Just sautĂ© them with the onions at the beginning.
  • Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the soup for some extra spice.
  • Make it Gluten-Free: Use gluten-free pasta in place of regular macaroni for a gluten-free version of the soup.

Storage and Reheating:

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally. If the soup thickens too much while sitting, add a little extra broth or milk to loosen it up.
  • Freezing: You can freeze the soup, though the texture of the pasta may change slightly. To freeze, allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Reheat on the stove, adding a bit of liquid if necessary.

Serving Suggestions:

  • Crusty Bread: Serve this soup with a side of warm, crusty bread or grilled cheese sandwiches for the ultimate comfort meal.
  • Side Salad: Pair with a simple green salad for some freshness to balance out the richness of the soup.
  • Pickles: A side of dill pickles complements the cheeseburger theme and adds a nice contrast to the creamy soup.

Conclusion:

This One-Pot Macaroni Cheeseburger Soup is a deliciously comforting dish that combines the best flavors of a cheeseburger with the heartiness of a creamy soup. It’s easy to make, packed with cheesy goodness, and perfect for any night when you want a satisfying, quick meal that the whole family will love. With its rich flavor and one-pot convenience, this is a go-to recipe for busy weeknights and cozy weekends!

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