One-Pot Macaroni Cheeseburger Soup
One-Pot Macaroni Cheeseburger Soup is a hearty, comforting dish that brings cheeseburger flavors to life in a bowl. This cheeseburger soup recipe is a must-try. Make this macaroni soup, share with loved ones, and enjoy the cozy, savory goodness!
Ingredients
- 1 lb ground beef – This gives the soup its classic cheeseburger flavor. Feel free to swap for ground turkey or chicken for a leaner option.
- 1 medium onion diced – Adds sweetness and depth of flavor. You can substitute with shallots or omit for a lighter taste.
- 2 cups beef broth – The savory base of the soup. Vegetable broth can be used for a different depth of flavor.
- 2 cups elbow macaroni – The pasta that brings the heartiness. You can use gluten-free pasta if needed.
- 1 cup shredded cheddar cheese – The main source of cheesy goodness. You can also mix in mozzarella or Monterey Jack for extra creaminess.
- 1 cup milk – Helps to create the creamy texture. Use whole milk for a richer result or almond milk for a dairy-free version.
- Salt and pepper to taste – Essential for seasoning the soup to perfection.
Optional Add-ins:
- Diced tomatoes or pickles – Add some tangy flavor reminiscent of a cheeseburger topping.
- Mustard or ketchup – Drizzle on top for a fun cheeseburger-inspired twist!
Instructions
Brown the Ground Beef
- The first step to making this cheeseburger soup is browning the ground beef. Heat a large pot over medium heat and add the ground beef and diced onion. Stir and cook until the beef is fully browned and the onion is soft, about 5-7 minutes. Drain any excess fat, if necessary.
Add Beef Broth
- Next, pour in the beef broth. Bring the mixture to a gentle boil. The beef broth adds richness to the soup and enhances the flavors of the ground beef and onion.
Cook the Macaroni
- Stir in the elbow macaroni and cook uncovered for about 7-8 minutes, or until the pasta is just al dente. It’s important to cook the pasta directly in the broth to allow it to soak up all the flavors.
Add Cheese and Milk
- Lower the heat to medium-low and slowly stir in the milk and shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup turns into a creamy, cheesy delight.
Season and Serve
- Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve warm. For an extra touch of fun, garnish with shredded cheese or chopped pickles!
Notes
- Don’t overcook the pasta: Be sure to cook the macaroni just until al dente, as it will continue to soften in the soup.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shredding your own cheese ensures a creamy texture.
- Customize to your liking: Feel free to toss in extras like bacon, diced tomatoes, or jalapeños to add even more flavor to your soup.