One-Pot Macaroni Cheeseburger Soup

There is something magical about one-pot dinners that bring all the comfort with minimum fuss. This thick and cheesy macaroni cheeseburger soup has become a staple for us on busy weeknights. It tastes like the best cheeseburger in a cozy soup form and is so simple you can have dinner on the table in half an hour with barely any dishes.

I first whipped this up on a hectic school night when I had ground beef and macaroni and not much else. My family’s faces lit up with the first spoonful and now we make it every month whenever we crave something filling and nostalgic.

Ingredients

• Ground beef: brings savoriness and body to the soup pick eighty percent lean for best flavor
• Onion: gives the soup subtle sweetness and depth look for a firm onion with papery skin
• Beef broth: creates the hearty base aim for low sodium if you want more control over seasoning
• Elbow macaroni: soaks up all the broth and turns tender but still toothsome choose a brand with a quality reputation for best texture
• Shredded cheddar cheese: melts beautifully and adds classic cheeseburger flavor freshly grated is best so it blends smoothly
• Milk: makes the soup extra creamy I prefer whole milk for richness
• Salt and pepper: round out the flavors always taste as you go

Instructions

Brown the Ground Beef and Onion:

In a large heavy-bottomed pot set over medium heat crumble the ground beef and combine with the diced onion Cook slowly for about eight to ten minutes using a wooden spoon to break the meat into small pieces Wait for the onion to look translucent and the beef to lose any pink color then spoon off any excess grease so the broth will stay clean and not oily

Add the Beef Broth:

Pour in the beef broth and use your spoon to scrape the bottom of the pot to loosen any browned bits Turning the heat up to high bring the liquid to a gentle boil This step builds flavor and ensures the soup tastes satisfyingly rich

Cook the Macaroni:

Stir the elbow macaroni into the bubbling broth Do not cover the pot Cook the pasta for about seven to eight minutes stirring often to prevent sticking Watch closely and stop cooking once the pasta is just firm to the bite so it keeps its shape later

Add Cheese and Milk:

Turn the heat down to medium low Now slowly pour in the milk Add the shredded cheddar cheese by small handfuls stirring constantly with each addition This careful stirring prevents the cheese from clumping and makes the soup creamy and smooth Keep stirring until all the cheese has melted into the broth

Season and Serve:

Turn off the heat Taste the soup and add salt and pepper a bit at a time until the flavors are just right Spoon the soup into bowls and serve hot for maximum melty cheese goodness

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I always get a little thrill shredding cheddar cheese by hand and watching it melt into the pot The way the sharp cheese scent fills the kitchen takes me straight back to my grandmother’s kitchen where she taught me patience over the stove This is pure comfort in a bowl and brings everyone running when they hear the clatter of spoons

Storage Tips

Let any leftovers cool completely before transferring to an airtight container You can keep this soup in the fridge up to three days When reheating add a splash of milk or water to loosen it up as the pasta will soak up some of the broth overnight

Ingredient Substitutions

Swap ground turkey or chicken for the beef if you like things a bit lighter Add extra veggies like diced carrots or celery at the start for a nutritional boost For cheese you can try Monterey Jack or Colby for subtle flavor changes Lactose free milk works fine for a dairy sensitive version

Serving Suggestions

Top hot bowls with a spoonful of sour cream or a sprinkle of fresh chives for extra flavor My kids love adding a few crunchy pickle slices to theirs for that cheeseburger bite In summer serve with a fresh green salad or simple steamed broccoli

Cultural and Historical Context

One-pot dinners like this have roots in family kitchens across America where thrifty cooks made a hearty meal out of what was on hand Macaroni and cheese goes back generations while the cheeseburger flavor turns it into a modern classic It is the kind of recipe meant for passing around the table on a weeknight

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This soup is guaranteed to warm up any chilly night and gather the family around the table. The leftovers reheat like a dream for easy lunches the next day.

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well and provides a leaner option while keeping the dish flavorful and hearty.

→ Which cheese melts best for this dish?

Shredded cheddar is ideal for a creamy texture, but Monterey Jack or Colby can be used as alternatives.

→ Can I substitute another type of pasta?

Absolutely! Shells or small rotini may be used if elbow macaroni is unavailable or to vary the texture.

→ How do I reheat leftovers?

Warm the soup over low heat on the stove, adding a splash of milk to restore creaminess if needed.

→ Is it possible to make this dish ahead?

Yes, prepare in advance and refrigerate. Reheat and stir in extra milk or broth for the best consistency.