If you love the comforting flavors of a cheeseburger and the creamy richness of macaroni, this One-Pot Macaroni Cheeseburger Soup is about to become your new favorite. Packed with ground beef, tender pasta, and real cheddar cheese, it’s a hearty, satisfying meal that’s ready in just 30 minutes. Best of all, it’s made without Velveeta, relying on simple ingredients for a wholesome and delicious dinner.
Why You’ll Love This Recipe
- Quick and Easy: Ready in half an hour with minimal effort.
- One-Pot Wonder: Fewer dishes make this perfect for busy weeknights.
- Family-Friendly: Loved by kids and adults alike.
- Wholesome Ingredients: Uses real cheese and simple pantry staples.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper, to taste
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Directions
Step 1: Brown the Ground Beef
In a large pot or Dutch oven, cook the ground beef and diced onion over medium heat. Stir frequently until the beef is fully browned and the onion becomes soft and translucent. Drain any excess fat to keep the soup light and flavorful.
Step 2: Add Beef Broth
Pour in the beef broth and stir well. Bring the mixture to a boil.
Step 3: Cook the Macaroni
Add the elbow macaroni to the boiling broth. Stir to prevent sticking and cook uncovered for about 7-8 minutes, or until the pasta is just al dente.
Step 4: Add Cheese and Milk
Reduce the heat to medium-low. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Stir continuously to create a creamy, smooth consistency.
Step 5: Season and Serve
Taste the soup and adjust with salt and pepper as needed. Ladle the soup into bowls and serve hot. Pair it with crusty bread or a simple side salad for a complete meal.
Serving and Storage Tips
- Serving: This soup is best served fresh and hot, garnished with a sprinkle of extra cheddar or fresh parsley if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.
- Freezing: While it’s possible to freeze, the pasta may soften upon reheating. If freezing, slightly undercook the pasta to maintain texture.
Variations
- Vegetable Boost: Add diced carrots, celery, or bell peppers when cooking the onion for added nutrients.
- Spicy Kick: Stir in a pinch of red pepper flakes or a splash of hot sauce for a spicy twist.
- Cheese Swap: Try Monterey Jack, Gouda, or a blend of cheeses for a different flavor profile.
- Gluten-Free: Use gluten-free pasta and ensure your beef broth is gluten-free.
Helpful Notes and Tips from Chefs
- Cheese Quality Matters: Use freshly shredded cheese for a smoother melt; pre-shredded cheese often contains additives that can make the soup grainy.
- Don’t Overcook the Pasta: The macaroni will continue to absorb liquid after cooking, so aim for al dente to avoid mushy pasta.
- Low and Slow for Creaminess: Reduce the heat when adding milk and cheese to prevent curdling.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken are great substitutes for a lighter version.
What can I use instead of cheddar cheese?
You can substitute with Colby, mozzarella, or any cheese that melts well.
Can I make this soup ahead of time?
Yes, but for the best texture, cook the pasta separately and add it to the soup when reheating.
What if my soup is too thick?
Simply add a splash of milk or beef broth to thin it to your desired consistency.
Can I make it dairy-free?
Yes! Use a plant-based milk and dairy-free cheese for a creamy, dairy-free alternative.
This One-Pot Macaroni Cheeseburger Soup combines the best of comfort food into a single, easy-to-make dish. It’s a quick, cozy, and delicious meal that your family will ask for again and again!