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
