Description
One-Pot Macaroni Cheeseburger Soup – A creamy, hearty blend of seasoned ground beef, tender pasta, tomatoes, and melted cheddar cheese—all the flavors of a cheeseburger in a comforting soup! Quick, easy, and perfect for busy nights. Garnish with herbs or pickles for extra flair.
Ingredients
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon olive oil
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4 cups beef broth
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1 can (14.5 oz) diced tomatoes, drained
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1 cup elbow macaroni (uncooked)
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2 cups shredded cheddar cheese
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1 cup whole milk
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2 tablespoons all-purpose flour (optional)
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Salt and pepper to taste
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Fresh parsley or chives (optional)
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Pickle slices (optional)
Instructions
1. Cook the Beef and Onion
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Add ground beef and diced onion. Cook for 5–7 minutes, stirring occasionally, until the beef is browned and the onion is soft.
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Drain excess fat.
2. Add the Garlic
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Stir in the minced garlic and cook for 1–2 minutes until fragrant.
3. Add Broth and Tomatoes
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Pour in the beef broth and the drained diced tomatoes.
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Stir and bring the mixture to a gentle boil.
4. Add the Macaroni
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Add uncooked elbow macaroni to the pot.
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Reduce heat to a simmer, cover, and cook for 8–10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
5. Make It Cheesy
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Stir in the shredded cheddar cheese and milk until the cheese melts and the soup is creamy.
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For a thicker consistency, mix flour with a few tablespoons of water to create a slurry. Stir into the soup and cook for an additional 2–3 minutes.
6. Season and Serve
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Taste and adjust salt and pepper as needed.
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Serve hot, garnished with parsley or chives and pickle slices if desired.
Notes
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This soup tastes even better the next day after the flavors have melded.
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To add a smoky note, try using smoked cheddar.
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For a true cheeseburger experience, don’t skip the pickle garnish!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American