Why You’ll Love This One-Pot Macaroni Cheeseburger Soup
I love how this recipe gives me everything I want in a single bowl: warmth, richness, and a satisfying cheesy finish. It’s the kind of meal that comes together quickly but tastes like it simmered all day. Plus, since it’s made in just one pot, cleanup is a breeze, making it one of my favorite go-to meals when I need something hearty without a lot of hassle.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 lb ground beef – 1 small onion, diced – 2 cloves garlic, minced – 4 cups beef broth – 1 can (14 oz) diced tomatoes – 2 cups uncooked elbow macaroni – 2 cups shredded cheddar cheese – 1 cup milk – salt and pepper, to taste – optional: chopped pickles or fresh parsley for garnish
Directions
I start by browning the ground beef in a large pot over medium heat, along with the diced onion and garlic. I cook until the beef is browned and the onion is soft, then drain any excess fat.
I pour in the beef broth and diced tomatoes (with their juices), then stir in the uncooked macaroni. I bring the pot to a boil, then reduce the heat and let it simmer for 10–12 minutes until the pasta is tender.
Once the pasta is cooked, I stir in the shredded cheddar cheese and milk. I keep stirring until the cheese melts into a smooth, creamy broth.
I season with salt and pepper to taste, then ladle the soup into bowls. I sometimes garnish with chopped pickles or parsley for a little fresh contrast.
– I use ground turkey or chicken instead of beef for a lighter version. – I swap in Monterey Jack or mozzarella for a milder cheese flavor. – I mix in veggies like bell peppers, mushrooms, or corn for extra texture. – I add a pinch of cayenne or a few diced jalapeños when I want a bit of heat. – I top it with crumbled bacon for a true cheeseburger finish.
Storage/Reheating
I refrigerate leftovers in an airtight container for up to 3 days. For longer storage, I freeze the soup for up to 2 months. When reheating, I warm it gently on the stovetop over medium-low heat and add a splash of broth or milk if the soup thickens too much.
FAQs
Can I make this ahead of time?
Yes. I find the flavors get even better the next day. I just reheat with a little extra broth or milk to keep it creamy.
Can I use Velveeta instead of shredded cheddar?
Absolutely. Velveeta will give the soup a super creamy, nostalgic texture.
What pasta can I use besides elbow macaroni?
I like using small shapes like shells, ditalini, or rotini — anything that holds onto the sauce well.
Is this soup gluten-free?
I make it gluten-free by using gluten-free pasta and checking that my cheese and broth are labeled gluten-free.
Can I make this spicier?
Yes. I stir in red pepper flakes, hot sauce, or diced green chiles for a little extra kick.
Conclusion
This one-pot macaroni cheeseburger soup is everything I want in a cozy, satisfying meal — easy to make, loaded with flavor, and so comforting. It brings together all the best parts of a cheeseburger and mac and cheese in a single bowl, and I find myself going back for seconds every time. Whether I’m feeding the whole family or just looking for something warm and indulgent, this soup always delivers.
The ultimate comfort food: hearty ground beef, tender pasta, and creamy cheese in one easy pot. Perfect for chilly nights and busy families.
Author:Emma
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings
Category:Soup, Main Course
Method:One-Pot, Stovetop
Cuisine:American
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups beef broth
1 can (14 oz) diced tomatoes, with juices
2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup milk
Salt and pepper, to taste
Optional: chopped pickles or fresh parsley, for garnish
Instructions
Brown the Beef: In a large pot or Dutch oven, cook ground beef, onion, and garlic over medium heat until the beef is browned and the onion is soft. Drain excess fat.
Add Broth & Pasta: Stir in beef broth and diced tomatoes. Add the uncooked macaroni. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until pasta is tender.
Make It Creamy: Stir in shredded cheddar cheese and milk until the cheese melts and the soup becomes rich and creamy.
Season & Serve: Season with salt and pepper to taste. Serve hot, garnished with chopped pickles or parsley if desired.
Notes
Use freshly grated cheese for best melt and texture.
Want it spicy? Add jalapeños, hot sauce, or red pepper flakes.
For a thicker soup, let it simmer longer after adding the cheese.
Try swapping ground beef with ground turkey for a lighter version.
Leftovers thicken—add broth or milk when reheating.
