If you’re searching for a cozy, crowd-pleasing meal that captures all the best flavors of a cheeseburger with the comforting twist of a creamy pasta soup, look no further than One-Pot Macaroni Cheeseburger Soup. This hearty dish is the ultimate weeknight dinner hero: it’s rich and satisfying yet comes together in just one pot, making cleanup a breeze. Every spoonful is packed with savory ground beef, tender macaroni, melty cheddar, and a creamy finish that will have everyone coming back for seconds (and maybe thirds). Whether you’re serving a family, meal prepping for busy days, or just craving something nostalgic and cheesy, One-Pot Macaroni Cheeseburger Soup is the cozy classic you’ll want to make again and again.
Ingredients You’ll Need
The beauty of One-Pot Macaroni Cheeseburger Soup lies in its simple, everyday ingredients—each one plays a starring role in delivering big flavor, hearty texture, and that irresistible cheeseburger vibe. Here’s what you’ll need and why you shouldn’t skip a single thing!
- Olive oil: Gives the beef a rich base and helps everything sauté beautifully.
- Ground beef: The heart of the soup, adding savory depth and classic cheeseburger flavor.
- Onion: Brings sweetness and a subtle aromatic layer that rounds out the soup.
- Garlic: Adds a punchy, fragrant kick that brightens up every bite.
- Paprika: Infuses gentle smokiness and a pop of color.
- Dried oregano: Offers a hint of herbiness that balances all the richness.
- Salt: Essential for pulling all the flavors together—don’t forget to taste as you go!
- Black pepper: Adds just the right amount of warmth and spice.
- Beef broth: Provides a savory, flavorful base for the soup to simmer in.
- Diced tomatoes (with juice): Lends bright acidity and a touch of sweetness that keeps things lively.
- Elbow macaroni (uncooked): The pasta soaks up all that meaty, cheesy goodness right in the pot.
- Shredded cheddar cheese: Melts into the soup for that gooey, trademark cheeseburger element.
- Milk: Makes everything velvety and smooth; whole milk adds the most richness.
- Sour cream: Adds a tangy, creamy note that ties it all together.
- Chopped parsley or green onions (optional): A fresh, colorful garnish to finish things off with flair.
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Beef
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Once it’s shimmering, add the ground beef and break it apart with a spoon as it cooks. You want the beef to be evenly browned and crumbly, which should take about 5 to 6 minutes. If there’s excess fat, go ahead and drain it off—this keeps your One-Pot Macaroni Cheeseburger Soup from feeling greasy but still leaves plenty of flavor behind.
Step 2: Sauté the Aromatics
Next, toss in the diced onion. Let it cook for about 3 minutes, stirring occasionally, until it softens and turns translucent. This is the step where the kitchen starts to smell amazing! Now add your minced garlic, paprika, dried oregano, salt, and black pepper. Give everything a good stir so those spices have a chance to wake up and coat the beef mixture.
Step 3: Build the Broth
Pour in the beef broth and the entire can of diced tomatoes, including all those flavorful juices. This liquid gold is the base that will absorb all the savory notes from the beef and aromatics. Turn the heat up and bring the mixture to a boil, stirring occasionally so nothing sticks.
Step 4: Add the Macaroni
Once the soup is bubbling, stir in the uncooked elbow macaroni. Reduce the heat to a gentle simmer and let everything cook uncovered for 8 to 10 minutes. Stir every couple of minutes so the pasta cooks evenly and doesn’t stick to the bottom. The macaroni will soak up that hearty broth while releasing a little starch, thickening the soup to perfection.
Step 5: Make it Creamy and Cheesy
When the pasta is al dente, turn off the heat and add the shredded cheddar cheese, milk, and sour cream. Stir until the cheese is completely melted and the soup looks creamy and luscious. Taste and tweak the seasoning if needed—maybe a pinch more salt or pepper, depending on your preference. That’s it! Your One-Pot Macaroni Cheeseburger Soup is ready for its grand debut.
How to Serve One-Pot Macaroni Cheeseburger Soup
Garnishes
For the perfect finishing touch, sprinkle over some fresh chopped parsley or sliced green onions. They add a burst of color and a little freshness that cuts through the richness of the soup. If you’re feeling adventurous, a handful of extra cheddar or a few crunchy pickles on top can really amp up those cheeseburger vibes!
Side Dishes
This soup is hearty enough to stand on its own, but I love serving it with warm, crusty bread for dunking—think garlic bread or a rustic baguette. A crisp green salad dressed in a tangy vinaigrette is also a great way to balance the creamy, cheesy goodness of One-Pot Macaroni Cheeseburger Soup.
Creative Ways to Present
Try ladling the soup into mini bread bowls for a fun, edible presentation at parties or game nights. You can also serve it in big mugs for a casual, cozy dinner on the couch. For a playful twist, top each bowl with a few homemade croutons or even tiny chips to mimic the crunch of a burger bun!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Macaroni Cheeseburger Soup keeps beautifully in the fridge. Simply let the soup cool completely before transferring it to an airtight container. It will stay delicious for up to 3–4 days, making it a fantastic make-ahead lunch or easy dinner option.
Freezing
If you want to freeze your soup, portion it into freezer-safe containers, leaving a little room for expansion. It can be frozen for up to 2 months. Just keep in mind that the pasta may soften a little more when reheated, but the flavors will still be wonderful.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring often. You might want to add a splash of milk or broth to loosen it up, as the soup can thicken in the fridge. Microwave reheating works too—just use a microwave-safe bowl and heat in 1-minute bursts, stirring in between.
FAQs
Can I make One-Pot Macaroni Cheeseburger Soup with ground turkey or chicken?
Absolutely! Ground turkey or chicken are fantastic leaner options and will still give you a rich, satisfying soup. Just keep an eye on the seasoning, as you might need a touch more salt or spices to boost the flavor.
How can I make this soup gluten-free?
You can easily swap in your favorite gluten-free macaroni or small pasta. Just be sure to check the cooking time on the package, as gluten-free pasta can cook faster or slower than regular elbow macaroni.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream in One-Pot Macaroni Cheeseburger Soup. It gives you the same creamy tang while adding a little extra protein. Just make sure to use plain, unsweetened yogurt.
Can I add vegetables to this soup?
Definitely! Chopped bell peppers, shredded carrots, or even a handful of spinach stirred in at the end are all tasty ways to sneak in extra veggies. Just add heartier vegetables when you add the broth so they have time to cook through.
Will the soup thicken as it sits?
Yes, the macaroni will continue to soak up the broth as the soup cools, making it thicker over time. If you prefer a thinner consistency, just add a bit more broth or milk when reheating.
Final Thoughts
If you’re looking for a dish that brings people together, warms bellies, and puts a smile on every face, One-Pot Macaroni Cheeseburger Soup is it. Give it a try the next time you want something cheesy, hearty, and just a little bit nostalgic—you might just discover your new favorite comfort food!
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One-Pot Macaroni Cheeseburger Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This One-Pot Macaroni Cheeseburger Soup is a comforting and hearty dish that combines the classic flavors of a cheeseburger with a creamy soup base. Made with ground beef, elbow macaroni, and cheddar cheese, it’s easy to prepare and perfect for weeknight dinners.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 cup elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
Garnish
- Chopped parsley or green onions (optional)
Instructions
- Cook the Ground Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, about 5–6 minutes, breaking it apart with a spoon. Drain excess fat if needed to keep the soup from being greasy.
- Sauté Vegetables: Add the diced onion to the pot and cook for about 3 minutes until softened and translucent. Stir in the minced garlic, paprika, dried oregano, salt, and black pepper, cooking for an additional minute to release the flavors.
- Add Broth and Tomatoes: Pour in the beef broth and the can of diced tomatoes with their juice. Stir everything together and bring the mixture to a boil.
- Cook the Macaroni: Once boiling, stir in the uncooked elbow macaroni. Reduce the heat to a simmer and cook uncovered for 8–10 minutes, stirring occasionally to prevent sticking, until the macaroni is tender.
- Finish the Soup: Turn off the heat and stir in the shredded cheddar cheese, milk, and sour cream until everything is melted and creamy. Taste and adjust the seasoning with more salt or pepper if desired.
- Serve: Garnish the soup with chopped parsley or green onions if using. Serve hot for a satisfying and delicious meal.
Notes
- Use ground turkey or chicken as a leaner alternative to ground beef.
- You can substitute Greek yogurt for sour cream to reduce fat.
- For a thicker soup, reduce the amount of broth slightly or let the soup simmer longer before adding the dairy.
- This soup reheats very well and makes excellent leftovers for meal prep.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
