One-Pot Macaroni Cheeseburger Soup Recipe
If you love hearty, cheesy and comforting meals, this One-Pot Macaroni Cheeseburger Soup Recipe is perfect.
Ingredients
- 1 lb 450 g ground beef
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups elbow macaroni
- 4 cups chicken or beef broth
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/2 tsp mustard powder
- 1 cup diced tomatoes optional
- 2 tbsp butter
Instructions
Brown the Ground Beef
- Heat a large pot over medium heat. Add ground beef. Cook until browned and no pink remains.
Sauté Onion and Garlic
- Add diced onion and minced garlic to the beef. Cook 2–3 minutes until soft and fragrant.
Add Seasonings
- Stir in paprika, mustard powder, salt, and black pepper. Mix well to coat the meat and onions.
Add Broth and Tomatoes
- Pour in chicken or beef broth and add diced tomatoes if using. Bring to a gentle boil.
Cook the Macaroni
- Add elbow macaroni to the pot. Stir occasionally and cook until pasta is tender, about 8–10 minutes.
Add Milk and Butter
- Lower the heat. Stir in milk and butter for a creamy texture. Heat gently without boiling.
Add Cheese
- Gradually add shredded cheddar cheese, stirring until melted and smooth. Do not overheat or cheese may separate.
Adjust Seasoning
- Taste and adjust salt and pepper. Add more paprika or mustard powder if desired.
Serve Hot
- Spoon soup into bowls. Optional garnish: extra shredded cheese or chopped green onions. Serve immediately.
Notes
- Use sharp cheddar for stronger flavor.
- Add cooked bacon or diced pickles for a true cheeseburger taste.
- Substitute macaroni with rotini or shells for variation.
- Use half-and-half instead of milk for extra creamy texture.
- Leftovers store well in the fridge for 2–3 days and reheat gently.