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Ingredients for One-Pot Macaroni Cheeseburger Soup
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup ketchup
- 2 teaspoons mustard (optional for a more authentic cheeseburger flavor)
- 1 ½ cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- ½ cup heavy cream or milk
- Salt and pepper to taste
- Chopped pickles (optional for garnish)
- Crumbled bacon (optional for garnish)
Kitchen Equipment Needed
- Large pot or Dutch oven – for cooking the entire meal in one place.
- Wooden spoon or spatula – for stirring the ingredients as they cook.
- Ladle – to serve the soup.
- Cutting board and knife – to chop onions and garlic.
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Ground Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess grease, then add the diced onion and minced garlic. Cook for another 2-3 minutes until the onion softens and becomes translucent.
Step 2: Add Broth and Tomatoes
Once the onion is soft, pour in the beef broth and the can of diced tomatoes (with juice). Stir in the ketchup and mustard (if using), then season with salt and pepper to taste. Bring the mixture to a simmer.
Step 3: Add Macaroni
Add the uncooked elbow macaroni to the pot and stir to combine. Let the soup simmer for about 10 minutes, or until the macaroni is tender but still slightly firm.
Step 4: Stir in the Cheese and Cream
Once the macaroni is cooked, reduce the heat to low and slowly stir in the shredded cheddar cheese until it’s fully melted and the soup becomes creamy. Stir in the heavy cream or milk for extra creaminess. Taste and adjust seasoning as needed.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with optional garnishes like chopped pickles, crumbled bacon, or even a dollop of mustard if you’re going for that full cheeseburger experience. Serve hot and enjoy!
Tips and Variations
- Customize the cheese: While cheddar is classic for a cheeseburger flavor, you can experiment with different cheeses like mozzarella, Monterey Jack, or even a sharp white cheddar.
- Make it spicy: Add a dash of hot sauce or a pinch of red pepper flakes for a spicy twist.
- Vegetable boost: Add diced carrots, celery, or bell peppers to sneak in extra veggies.
- Low-carb option: Swap out the elbow macaroni for cauliflower florets or zucchini noodles to reduce carbs while keeping the comforting flavors.
- Gluten-free option: Use gluten-free pasta or even rice to make this dish gluten-free.
- Vegetarian twist: Swap the ground beef for a plant-based alternative and use vegetable broth for a delicious vegetarian version of the soup.
How to Store Leftovers
Storing Leftovers:
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits due to the pasta, so when reheating, add a splash of beef broth or milk to thin it out as needed.
Freezing the Soup:
You can also freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight and reheat on the stove or in the microwave with a little extra liquid to maintain the creamy consistency.
Pairing Suggestions
This One-Pot Macaroni Cheeseburger Soup is rich and hearty, making it a complete meal on its own. However, here are a few great side dishes that pair well with the soup:
- Garlic bread: A side of crispy garlic bread is perfect for dipping into the cheesy broth.
- Side salad: A light, fresh salad like a Caesar or garden salad adds a nice contrast to the richness of the soup.
- Pickles: Serve with a side of dill pickles to add a crunchy, tangy bite that complements the cheeseburger flavor.
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