Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 40 minutes, this recipe is perfect for busy schedules.
- One-Pot Meal: Minimal cleanup required, as everything cooks in a single pot.
- Family-Friendly: Combines familiar flavors that both kids and adults will enjoy.
- Versatile: Easily adaptable with various add-ins and substitutions to suit dietary preferences.
Ingredients
- 1 pound ground beef (lean or 80/20 blend for a richer flavor)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, shredded or finely chopped
- 2 stalks celery, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups low-sodium beef broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1½ cups uncooked macaroni pasta
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary. Add the onion, garlic, carrot, and celery; cook for 5-7 minutes until the vegetables are softened and fragrant.
- Build the Base: Stir in the tomato paste, paprika, Worcestershire sauce, salt, and pepper. Cook for 1-2 minutes to meld the flavors.
- Add the Liquids: Pour in the beef broth and diced tomatoes, stirring well to combine. Bring the mixture to a gentle boil.
- Add the Pasta: Once simmering, stir in the macaroni. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking.
- Finish with Milk and Cheese: Lower the heat to the lowest setting and gently stir in the milk. Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until melted and creamy.
- Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with chopped parsley.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Twist: Replace ground beef with plant-based ground meat and use vegetable broth instead of beef broth.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a spicy version.
- Protein Boost: Toss in cooked bacon bits or crumbled sausage for an extra protein punch.
- Gluten-Free: Substitute regular macaroni with gluten-free pasta.
- Extra Veggies: Stir in frozen peas, corn, or spinach for added nutrition.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over medium heat, stirring occasionally. You may need to add a splash of milk or broth to restore the desired consistency, as the pasta may absorb some liquid during storage.
FAQs
Can I freeze One-Pot Macaroni Cheeseburger Soup?
Yes! Allow the soup to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of milk or broth to restore creaminess.
What can I use instead of cheddar cheese?
You can substitute cheddar with Colby Jack, Monterey Jack, or even Velveeta for a smoother texture.
Can I make this soup ahead of time?
Absolutely! The soup stores well in the fridge for 2-3 days. Just reheat gently and add a bit of broth if needed.
How can I make this soup lighter?
Use ground turkey or chicken instead of beef, and opt for low-fat cheese. Additionally, swap whole milk with skim milk or a dairy alternative.
Can I freeze this soup?
Yes, but with slight adjustments. Leave the macaroni out and add it fresh when reheating, as pasta can become mushy when frozen and thawed.
What other types of cheese work well in this soup?
Try Monterey Jack, Colby, or even a sharp white cheddar for unique flavors. Just be sure it’s a cheese that melts smoothly.
How can I make this soup gluten-free?
Simply substitute the macaroni with gluten-free
- Total Time: 40 minutes
- Yield: 6 servings
Description
One-Pot Macaroni Cheeseburger Soup is the perfect blend of creamy macaroni and hearty cheeseburger flavors in a comforting, easy-to-make soup. Made in a single pot with ground beef, pasta, cheddar cheese, and a rich broth, this dish is ideal for busy weeknights. Enjoy a quick, family-friendly meal with minimal cleanup!
Ingredients
- 1 lb ground beef (lean or 80/20 blend)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, shredded or finely chopped
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups low-sodium beef broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1½ cups uncooked macaroni pasta
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Sauté the Aromatics
- In a large pot or Dutch oven over medium heat, cook ground beef until browned. Drain excess grease if necessary.
- Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes until vegetables soften.
- Build the Base
- Stir in tomato paste, paprika, Worcestershire sauce, salt, and pepper. Cook for 1-2 minutes.
- Add the Liquids
- Pour in beef broth and diced tomatoes, stirring well. Bring to a boil.
- Cook the Pasta
- Add macaroni. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally.
- Finish with Cheese & Milk
- Lower heat and stir in milk. Gradually add cheddar cheese, stirring until melted and creamy.
- Serve & Enjoy
- Adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stovetop over medium heat, adding a splash of milk or broth to adjust consistency.
- Freezing: Freeze without pasta for up to 3 months. Cook fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: American
