Oh my gosh, you guys—this One-Pot Macaroni Cheeseburger Soup is my family’s new obsession. Picture this: it’s a chilly Tuesday night, the kids are hangry, and I need something fast, comforting, and guaranteed to disappear from their bowls. Enter this magical mashup of cheeseburger flavors and creamy mac and cheese, all in one pot (because who has time for dishes?). The first time I made it, my husband took one bite and said, “This tastes like a cheeseburger hugged a bowl of mac and cheese”—and honestly? That’s the perfect description. It’s hearty, ridiculously easy, and tastes like your favorite diner meal transformed into the coziest soup ever. Trust me, you’ll want to make a double batch!
Table of Contents
Table of Contents
Why You’ll Love This One-Pot Macaroni Cheeseburger Soup
Listen, I don’t blame you if you’re already reaching for your pot—this soup is a total game-changer. Here’s why:
- One-pot wonder: Less mess, more flavor. (And more time to sneak in a quick episode of your favorite show while it simmers.)
- Kid-approved magic: Picky eaters? Gone. My littles gobble this up like it’s their last meal.
- Comfort food mashup: Cheeseburger meets mac and cheese? Yes, please. It’s like your favorite diner meal turned into a cozy hug.
- Weeknight hero: Ready in 35 minutes flat—perfect for those “I-have-zero-energy-but-need-dinner-now” nights.
Ingredients for One-Pot Macaroni Cheeseburger Soup
Okay, let’s gather our burger-meets-mac magic! Here’s everything you’ll need—most of it’s probably already in your kitchen. (Pro tip: Freshly grated cheese melts WAY better than pre-shredded—trust me on this one.)
- For the base: 1 tbsp olive oil or butter (I use both sometimes—butter for flavor, oil to prevent burning)
- Meat: 1 lb lean ground beef (80/20 works great—enough fat for flavor without being greasy)
- Veggies: 1 small onion (finely diced), 1 small carrot (diced tiny—no one wants carrot chunks!), 1 rib celery (also finely diced), 2 cloves garlic (minced—no jarred stuff here!)
- Seasonings: 1 tsp kosher salt, ½ tsp black pepper, 1 tsp smoked paprika (regular works too), 1 tsp dried mustard (or Dijon if you’re fancy)
- Liquids: 2 tbsp tomato paste (that little can in your fridge is perfect), 4 cups low-sodium broth (beef or chicken—I use whatever’s open), 1 (14.5-oz) can diced tomatoes, 1 cup milk (whole milk makes it extra creamy)
- Pasta & cheese: 2 cups elbow macaroni (about 8 oz—or whatever short pasta you’ve got), 2 cups shredded cheddar (pack it lightly!), ½ cup shredded mozzarella or Monterey Jack (for that stretchy goodness)
- Bonus creaminess: ⅓ cup sour cream (optional but oh-so-good)
- Toppings: Chopped pickles, green onion, extra cheese—go wild! (My kids fight over who gets more pickles.)
How to Make One-Pot Macaroni Cheeseburger Soup
Alright, let’s get cooking! This soup comes together faster than you can say “cheeseburger,” but follow these steps closely—I’ve learned a few tricks the hard way (like that time I walked away and the macaroni stuck to the pot—oops!).
- Brown that beef: Heat your oil or butter in a large pot over medium heat. Add the ground beef and break it up with a wooden spoon—get it nice and crumbly! Cook until browned (about 6–8 minutes). Drain any excess grease if needed (but leave a little—that’s flavor!).
- Sweat the veggies: Toss in the onion, carrot, and celery. Cook until they soften (4–5 minutes), stirring often. Add the garlic and cook just 30 seconds—you’ll smell when it’s ready!
- Build the flavor: Stir in the salt, pepper, paprika, and dried mustard. Then add the tomato paste—let it cook for 1–2 minutes until it darkens slightly (this deepens the flavor like magic).
- Bring it all together: Pour in the broth and diced tomatoes. Bring to a boil, then stir in the milk and macaroni. Reduce heat to a gentle boil—this is when you’ll want to stir frequently (set a timer for every 2 minutes) to prevent sticking.
- Cheese time! Once the macaroni is tender (8–10 minutes), turn the heat to low. Add cheeses a handful at a time, stirring until melted and creamy. Stir in sour cream if using—it adds the dreamiest richness.
- Serve it up: Ladle into bowls and top with pickles, green onions, or extra cheese. (Pro tip: Let it cool for 2 minutes—it’ll thicken slightly and be perfect!)
Tips for the Best One-Pot Macaroni Cheeseburger Soup
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that make it grainy when melted.
- Stir, stir, stir: Especially when the macaroni’s cooking—trust me, it’s worth the arm workout!
- Broth backup: Keep extra broth nearby—if the soup thickens too much, splash some in.
- Taste as you go: Need more salt? A pinch more paprika? Adjust to your cravings!
35-Minute One-Pot Macaroni Cheeseburger Soup
A hearty and creamy one-pot macaroni cheeseburger soup that combines the flavors of a classic cheeseburger with comforting mac and cheese.
- Total Time: 35 mins
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil or butter
- 1 pound lean ground beef
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried mustard (or 1 teaspoon Dijon)
- 2 tablespoons tomato paste
- 4 cups low-sodium beef or chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup milk
- 2 cups elbow macaroni (about 8 ounces)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack
- 1/3 cup sour cream (optional, for extra creaminess)
- Chopped pickles, green onion, or extra cheese for topping (optional)
Instructions
- Heat the oil or butter in a large heavy pot over medium heat. Add the ground beef and cook, breaking it up, until browned and cooked through, 6–8 minutes. Drain excess fat if necessary.
- Add the onion, carrot, and celery. Cook, stirring often, until the vegetables soften, 4–5 minutes. Stir in the garlic and cook 30 seconds.
- Season with salt, pepper, paprika, and dried mustard. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly.
- Pour in the broth and diced tomatoes. Stir well, bring to a boil, then stir in the milk and macaroni.
- Reduce heat to a gentle boil and cook, stirring frequently so the pasta does not stick, until the macaroni is just tender, about 8–10 minutes. If the soup gets too thick, splash in a bit more broth or milk.
- Turn the heat to low. Stir in the cheddar and mozzarella a handful at a time until melted and smooth. Stir in the sour cream, then taste and adjust seasoning.
- Serve immediately, topped with extra cheese, chopped pickles, or green onions to give it a “cheeseburger” feel.
Notes
- For a thicker soup, reduce the broth slightly or add more cheese.
- Use any pasta shape if elbow macaroni isn’t available.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Ingredient Substitutions & Variations
Listen, life happens—sometimes you’re out of an ingredient or need to tweak things for dietary needs. No stress! Here’s how to make this soup work for you:
- Ground beef swap: Try ground turkey (my sister swears by it) or even plant-based crumbles for a meatless version.
- Pasta panic? Any small pasta works—shells, rotini, even gluten-free elbows (just check cook times).
- Cheese choices: Out of cheddar? Pepper Jack adds kick, or Swiss gives it a fancy burger vibe.
- Dairy-free? Skip the sour cream and use your favorite non-dairy milk and cheese (the soup will still taste amazing).
See? Flexibility is key—make it yours! If you enjoy easy weeknight meals like this, check out this fajita chicken cottage cheese bake recipe for another quick win.
Serving Suggestions for One-Pot Macaroni Cheeseburger Soup
Oh, the fun part—dressing up your soup like it’s headed to a party! Here’s how we love to serve it:
- Classic burger vibes: Top with chopped dill pickles (trust me, the tang cuts through the richness!), diced raw onion, or a sprinkle of green onions.
- Crunch factor: Serve with garlic bread for dipping (my kids call it “soup toast”) or a simple side salad with ranch dressing.
- Extra cheesiness: Because why stop now? A handful of extra shredded cheddar on top melts into gooey perfection.
This soup is hearty enough to stand alone, but hey—no judgment if you want to go all out with sides! If you are looking for other comforting soup ideas, you might enjoy this chicken gnocchi soup recipe.
Storage & Reheating Instructions
Got leftovers? Lucky you! Store this soup in an airtight container in the fridge for up to 3 days. When reheating, splash in a little milk or broth—it brings back that creamy magic. (Microwave in 30-second bursts, stirring between, or warm gently on the stove.) Just don’t freeze it—the dairy gets weirdly grainy, and nobody wants that!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my recipe testing!): About 420 calories, 28g protein, and all that cheesy goodness. Remember: Nutritional values are estimates and vary based on ingredients used—like if you go wild with extra cheese (no judgment here!).
FAQs About One-Pot Macaroni Cheeseburger Soup
Can I freeze this soup? I don’t recommend it—dairy-based soups like this one tend to separate and get grainy when thawed. But hey, it disappears so fast in my house, freezing’s never been an issue!
What pasta can I use instead of elbows? Any small pasta works! Shells, rotini, even penne—just adjust the cook time (check the package instructions). My neighbor used wagon wheels once, and her kids went nuts for the “burger wheels.”
Can I make it ahead? Absolutely! Prep the soup (minus the cheese) up to a day in advance. When ready to serve, reheat gently and stir in the cheeses—they’ll melt into creamy perfection.
Why does my cheese look stringy? Pre-shredded cheese often does this—it’s those anti-caking agents. Freshly grated cheddar melts smoother (and tastes better, honestly). If it happens, just stir vigorously—it’ll still taste amazing!
Share Your One-Pot Macaroni Cheeseburger Soup Experience
Did you make this soup? I’d love to hear about it! Leave a comment below, snap a pic, and tag me on Instagram—nothing makes me happier than seeing your cheesy masterpieces. Happy cooking, friends! You can also follow along for more quick dinner ideas on Facebook.
