Description
This One-Pot Macaroni Cheeseburger Soup is a hearty, creamy, and cheesy comfort meal that combines all the flavors of a classic cheeseburger with tender macaroni pasta — all made in one pot for easy prep and cleanup. Perfect for cozy weeknights or feeding a hungry crowd.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup milk
- 1 cup elbow macaroni (uncooked)
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cream cheese, cubed and softened
- 2 tbsp ketchup
- 1 tbsp mustard
- 2 tbsp chopped pickles (optional, for garnish)
- Chopped parsley or green onions, for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess grease if necessary.
- Add diced onion and garlic; cook for 3–4 minutes until softened and fragrant.
- Stir in salt, pepper, Worcestershire sauce, and tomato paste. Cook for 1 minute to enhance flavor.
- Pour in beef broth, milk, diced tomatoes, ketchup, mustard, and uncooked macaroni. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in cream cheese and shredded cheddar until melted and smooth.
- Taste and adjust seasoning as needed. Add more milk if you prefer a thinner soup.
- Serve hot, topped with chopped pickles, parsley, or extra cheese if desired.
Notes
- Substitute ground turkey or chicken for a lighter version.
- Add diced bell peppers or corn for extra texture and flavor.
- For a spicy kick, use pepper jack cheese or add a dash of hot sauce.
- This soup reheats beautifully — add a splash of milk when reheating to keep it creamy.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: American