One-Pot Macaroni Cheeseburger Soup
A cozy and filling soup that combines classic cheeseburger flavors into a creamy, spoonable dish, perfect for quick dinners.
Ingredients
Main Ingredients
- 1 lb Ground beef Lean is easiest, but any works
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 medium Carrots, diced Optional, adds flavor
- 1 stalk Celery, diced Optional, adds flavor
- 4 cups Beef broth Or chicken broth if preferred
- 1 cup Elbow macaroni Adjust cook time as needed
- 2 cups Cheddar cheese, shredded Shred it yourself if possible
- 1 cup Milk or half and half For extra creaminess
- 4 oz Cream cheese Optional, for silky texture
- 2 tbsp Tomato paste Helps enhance cheeseburger flavor
- to taste Salt and pepper
- 1 tsp Paprika
- 1 tsp Mustard or Dijon A small squeeze
- to taste Worcestershire sauce Optional, for classic flavor
Instructions
Preparation
- Heat a large pot over medium heat and brown the ground beef until it is no longer pink, draining excess grease if needed.
- Add diced onion and minced garlic, cooking for a couple of minutes until fragrant.
- If using, introduce diced carrots and celery, allowing them to soften for 4 to 5 minutes.
- Stir in tomato paste and cook for about 30 seconds.
- Pour in beef broth and scrape up browned bits from the pot.
- Bring to a gentle simmer, then add elbow macaroni and cook until just tender.
- Reduce heat to low, then add milk and cream cheese (if using), stirring until smooth.
- Gradually add shredded cheddar, stirring between handfuls until melted.
- Season with salt, pepper, paprika, mustard, and Worcestershire sauce as desired.
Notes
For the best results, shred your own cheese and lower the heat before adding dairy to prevent separation. This soup can be customized with cooked bacon, chopped pickles, or spicy elements if desired.