One-Pot Macaroni Cheeseburger Soup (Creamy, Hearty & Family-Friendly)
This one-pot macaroni cheeseburger soup combines everything you love about a classic cheeseburger and creamy mac and cheese—savory ground beef, tender pasta, rich cheese, and cozy soup comfort—all in a single pot. It’s an easy, satisfying dinner that’s perfect for busy weeknights, cold evenings, or feeding a hungry crowd.
Yield: 6–8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
For the Creamy Cheeseburger Soup
1 tablespoon olive oil or butter
1 pound ground beef (80/20 for best flavor and richness)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 cup uncooked elbow macaroni
2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
2 cups whole milk, half-and-half, or a combination
2 cups shredded sharp cheddar cheese, plus more for serving
½ cup shredded Velveeta or American cheese (optional, for ultra-creamy texture)
Cheeseburger Toppings Bar (Optional but Recommended)
Crispy bacon, cooked and crumbled
Dill pickle slices or relish
Diced tomatoes
Shredded lettuce or iceberg ribbons
Thinly sliced red onion
Instructions
1. Brown the Beef
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is soft. Drain excess grease if needed.
Benefit: Builds deep, savory cheeseburger flavor right from the start.
2. Sauté the Aromatics
Add minced garlic and cook for 1 minute until fragrant, enhancing the overall depth of flavor.
3. Create a Flavor-Rich Roux
Sprinkle flour over the beef mixture. Stir and cook for 1–2 minutes to remove the raw flour taste.
Benefit: Naturally thickens the soup for a creamy, restaurant-quality texture.
4. Add Liquids and Pasta
Slowly pour in beef broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Stir in macaroni, Worcestershire sauce, parsley, paprika, salt, and pepper.
5. Simmer Until Tender
Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
Benefit: The pasta cooks directly in the soup, soaking up rich cheeseburger flavor.
6. Add Dairy Carefully
Lower the heat and stir in the milk or half-and-half. Heat gently without boiling to prevent curdling.
7. Melt the Cheese Smoothly
Turn off the heat. Add shredded cheddar and Velveeta (if using) one handful at a time, stirring until fully melted before adding more.
Benefit: Residual heat ensures a smooth, creamy cheeseburger soup without graininess.
8. Adjust and Serve
Taste and adjust seasoning. Thin with extra broth or milk if needed. Ladle into bowls and top with bacon, pickles, lettuce, tomatoes, onions, or extra cheese.
Why This One-Pot Cheeseburger Soup Works
One-pot meal = easy cleanup
Combines cheeseburger flavor + mac and cheese comfort
Creamy, thick, and ultra-satisfying
Customizable with classic burger toppings
Kid-friendly, freezer-friendly, and perfect for leftovers
