One-Pot Macaroni Cheeseburger Soup

This hearty One-Pot Macaroni Cheeseburger Soup is a comforting bowl of creamy, cheesy goodness made without Velveeta!

Packed with seasoned ground beef, tender pasta, and real cheese, this dish is perfect for busy weeknights or whenever you crave a cozy meal. The best part? It all comes together in one pot for easy cleanup!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients Overview

• Ground Beef: Adds hearty protein and a rich, savory flavor.
• Vegetables: Onions, garlic, and tomatoes provide depth and balance.
• Cheese: A mix of shredded cheddar and cream cheese for a creamy, cheesy base.
• Pasta: Elbow macaroni or any small pasta for a perfect bite.
• Broth and Milk: Create the soup’s creamy consistency without being heavy.

Step-by-Step Instructions

1. Brown the Ground Beef

• Heat 1 tablespoon of olive oil in a large pot over medium heat.
• Add 1 pound of ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if necessary.

2. Sauté the Vegetables

• Stir in 1 diced onion and 2 minced garlic cloves. Cook until fragrant and softened, about 3 minutes.

3. Add the Base Ingredients

• Stir in 1 can (14.5 oz) of diced tomatoes (with juice), 4 cups of beef or chicken broth, 1 teaspoon of paprika, 1 teaspoon of dried oregano, salt, and pepper to taste. Bring to a gentle boil.

4. Cook the Pasta

• Add 1 1/2 cups of uncooked elbow macaroni to the pot. Reduce the heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.

5. Make It Creamy

• Reduce the heat to low and stir in 1 cup of shredded cheddar cheese and 4 ounces of softened cream cheese. Stir until fully melted and incorporated.

6. Adjust and Serve

• Taste and adjust the seasoning if needed. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.
• Serve hot, garnished with extra shredded cheese, chopped parsley, or a dollop of sour cream.

Recipe Tips

• Custom Pasta: Swap macaroni for shells, ditalini, or rotini for variety.
• Boost Flavor: Add a dash of Worcestershire sauce or hot sauce for an extra kick.
• Vegetable Add-Ins: Toss in diced carrots, celery, or bell peppers for added nutrition.

What to Serve With This Recipe

Pair this soup with warm crusty bread, a fresh green salad, or roasted vegetables for a well-rounded meal.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, but cook the pasta separately and add it when reheating to avoid it becoming overly soft.

Can I freeze this soup?
Yes, but the texture of the pasta may change slightly. Freeze without the pasta and add freshly cooked pasta when reheating.

What cheese works best?
Cheddar is classic, but you can mix it with Monterey Jack, Gouda, or even Pepper Jack for added flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 4 cups beef or chicken broth
• 1 1/2 cups uncooked elbow macaroni
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 4 oz cream cheese, softened
• Optional: milk or extra broth to thin, parsley for garnish

Instructions

1. Heat oil in a pot and brown the ground beef. Drain if needed.
2. Add onions and garlic; sauté until softened.
3. Stir in tomatoes, broth, and seasonings. Bring to a boil.
4. Add macaroni and simmer until tender, about 10-12 minutes.
5. Stir in cheddar cheese and cream cheese until melted and creamy.
6. Adjust seasoning, garnish, and serve hot.

Enjoy this comforting, cheesy One-Pot Macaroni Cheeseburger Soup—a meal that’s as easy as it is delicious!

One-Pot Macaroni Cheeseburger Soup

This hearty One-Pot Macaroni Cheeseburger Soup is a comforting bowl of creamy, cheesy goodness made without Velveeta! Packed with seasoned ground beef, tender pasta, and real cheese, this dish is perfect for busy weeknights or whenever you crave a cozy meal. The best part? It all comes together in one pot for easy cleanup!

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Ingredients

  

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion diced
• 2 garlic cloves minced
• 1 can 14.5 oz diced tomatoes (with juice)
• 4 cups beef or chicken broth
• 1 1/2 cups uncooked elbow macaroni
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 4 oz cream cheese softened
• Optional: milk or extra broth to thin parsley for garnish

Instructions

 

• Heat oil in a pot and brown the ground beef. Drain if needed.
• Add onions and garlic; sauté until softened.
• Stir in tomatoes, broth, and seasonings. Bring to a boil.
• Add macaroni and simmer until tender, about 10-12 minutes.
• Stir in cheddar cheese and cream cheese until melted and creamy.
• Adjust seasoning, garnish, and serve hot.