CHEESEBURGER SOUP: ONE-POT HEAVEN – easymealstoprep

I can still picture my childhood kitchen, the smell of simmering ground beef and cheddar cheese filling the air. My mom had a knack for whipping up the most comforting meals, and one dish that always brought a smile to my face was her take on cheeseburger macaroni. Now, I’ve taken that classic comfort food and transformed it into something even easier and more satisfying: One-Pot Macaroni Cheeseburger Soup. Today, I’m sharing all my secrets for the most amazing One-Pot Macaroni Cheeseburger Soup you’ll ever make!

Why You’ll LOVE This One-Pot Macaroni Cheeseburger Soup

Okay, friends, let’s talk about why this soup is about to become your new favorite weeknight meal. First and foremost: it’s ridiculously easy. We’re talking minimal cleanup thanks to the one-pot method. But beyond the convenience, the flavor is absolutely incredible. Imagine the comforting taste of a classic cheeseburger, but in warm, hearty soup form. The creamy broth, the cheesy goodness, the perfectly cooked macaroni, and the savory ground beef – it’s a match made in culinary heaven.

Plus, it’s incredibly versatile. You can customize it with your favorite cheeseburger toppings. Want extra veggies? Throw them in! Feeling spicy? Add a dash of hot sauce. This soup is a blank canvas for your culinary creativity.

What You’ll Need to Make One-Pot Macaroni Cheeseburger Soup

Before we dive into the step-by-step instructions, let’s gather our ingredients. Don’t worry; most of them are probably already in your pantry and fridge.

• Ground Beef: I prefer using lean ground beef (85/15) to avoid excessive grease.
• Onion & Garlic: These aromatics are essential for building a flavorful base.
• Beef Broth: Adds depth and richness to the soup. You can substitute chicken broth if needed, but beef broth is the classic choice.
• Diced Tomatoes: Adds a touch of acidity and sweetness.
• Tomato Paste: Concentrates the tomato flavor and helps thicken the soup.
• Macaroni: Elbow macaroni is the classic choice, but you can use other small pasta shapes like ditalini or small shells.
• Cheddar Cheese: Sharp cheddar cheese provides the best flavor and melts beautifully.
• Cream Cheese: Adds creaminess and tanginess to the soup.
• Milk: Helps to create a smooth and creamy broth.
• Worcestershire Sauce: Adds a savory umami flavor.
• Yellow Mustard: A secret ingredient that adds a subtle tang and enhances the cheeseburger flavor.
• Salt & Pepper: To taste.
• Optional Toppings: Diced tomatoes, shredded lettuce, pickles, crispy bacon, sour cream, green onions, ketchup, mustard – the possibilities are endless!

Let’s Get Cooking: Step-by-Step Instructions

Alright, are you ready to transform these simple ingredients into a pot of pure comfort? Let’s do it!

1. Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease. You want the beef to be nicely browned, which will add a lot of flavor to the soup.
2. Sauté the Aromatics: Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma of the onions and garlic cooking is one of the best parts!
3. Add the Liquids and Seasonings: Stir in the beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, and yellow mustard. Season with salt and pepper to taste. Give everything a good stir to combine.
4. Bring to a Boil and Add the Pasta: Bring the mixture to a boil, then add the macaroni. Stir well to ensure the pasta is submerged in the liquid.
5. Simmer Until Pasta is Cooked: Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The soup will thicken as the pasta cooks.
6. Stir in the Cheese: Remove the pot from the heat. Stir in the shredded cheddar cheese and cream cheese until melted and smooth. Make sure the cheese is fully melted and incorporated for the best flavor and texture.
7. Add the Milk: Stir in the milk to reach your desired consistency. Add more milk if you prefer a thinner soup.
8. Taste and Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or even a pinch of garlic powder or onion powder.
9. Serve and Garnish: Ladle the soup into bowls and garnish with your favorite cheeseburger toppings. Some of my favorites include diced tomatoes, shredded lettuce, pickles, crispy bacon, sour cream, and green onions.

Success Tips for the BEST Cheeseburger Soup

Want to guarantee a pot of soup that’s so good, everyone will be begging for the recipe? Here are a few of my top tips:

• Don’t Overcook the Pasta: Overcooked macaroni will result in a mushy soup. Cook the pasta al dente, as it will continue to cook slightly in the hot broth.
• Use High-Quality Cheese: The flavor of the cheese is crucial in this soup. Use good-quality sharp cheddar cheese for the best flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. I recommend shredding your own cheese for a creamier soup.
• Adjust the Consistency: If your soup is too thick, add more milk or broth until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Don’t Skip the Worcestershire Sauce and Mustard: These seemingly small ingredients add a surprising amount of flavor and contribute to the overall cheeseburger taste.
• Customize with Your Favorite Toppings: The toppings are where you can really get creative and make this soup your own. Don’t be afraid to experiment and try different combinations.

Variations to Make it Your Own

The beauty of this One-Pot Macaroni Cheeseburger Soup is how easily it can be customized to suit your tastes and dietary needs. Here are a few ideas to get you started:

• Spicy Cheeseburger Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick. You can also use pepper jack cheese instead of cheddar cheese.
• Vegetarian Cheeseburger Soup: Substitute the ground beef with plant-based ground beef or lentils.
• Low-Carb Cheeseburger Soup: Use cauliflower rice or diced radishes instead of macaroni.
• Bacon Cheeseburger Soup: Add crispy bacon to the soup for a smoky flavor. You can also use bacon grease to brown the ground beef for extra flavor.
• Deluxe Cheeseburger Soup: Mix in a can of drained and diced green chilies for a zesty flavor. Serve with a dollop of sour cream and a sprinkle of chopped cilantro.

Make-Ahead & Storage Tips

This soup is perfect for making ahead of time. The flavors actually meld together and improve after a day or two in the fridge.

• Make-Ahead: Prepare the soup according to the instructions, but don’t add the cheese or milk. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup on the stovetop, then stir in the cheese and milk until melted and smooth.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: While you can freeze this soup, the texture of the pasta and cheese may change slightly. If you do freeze it, let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Serving Suggestions

This soup is a meal in itself, but it also pairs well with a variety of sides.

• Grilled Cheese Sandwich: A classic pairing that’s always a winner.
• Side Salad: A simple green salad with a vinaigrette dressing adds a refreshing contrast to the richness of the soup.
• Crusty Bread: Perfect for dipping into the creamy broth.
• Cornbread: Adds a touch of sweetness and Southern comfort.

Other Comforting Soup Recipes You’ll Love

If you’re a fan of cozy and comforting soups, you’re in the right place! I have a few other recipes that I think you’ll absolutely adore. For a heartwarming classic, try my CHICKEN DUMPLING SOUP. It’s the perfect remedy for a chilly day. Or, if you’re craving something creamy and cheesy, you’ll love my CREAMY TORTELLINI SOUP. It’s quick, easy, and packed with flavor. And for the chili and mac and cheese lovers, try my CHEDDAR CHILI MAC! It is a family favorite.If you’re in the mood for something a little different, but still incredibly comforting, be sure to check out my LASAGNA SOUP. Or, if you’re feeling adventurous, give my SAUSAGE POTATO CHOWDER a try – it’s hearty, flavorful, and perfect for a chilly evening. And last but not least, you absolutely MUST check out my other version of LASAGNA SOUP. You will not be disappointed!

Recipe

Here’s the full recipe, ready for you to print or save!

One-Pot Macaroni Cheeseburger Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6-8 servings

Ingredients:

* 1 pound lean ground beef
* 1 medium onion, diced
* 2 cloves garlic, minced
* 6 cups beef broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 tablespoons tomato paste
* 1 cup elbow macaroni
* 2 cups shredded sharp cheddar cheese
* 4 ounces cream cheese, softened
* 1/2 cup milk
* 1 tablespoon Worcestershire sauce
* 1 teaspoon yellow mustard
* Salt and pepper to taste
* Optional toppings: diced tomatoes, shredded lettuce, pickles, crispy bacon, sour cream, green onions, ketchup, mustard

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Stir in the beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, and yellow mustard. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then add the macaroni. Stir well to ensure the pasta is submerged in the liquid.
5. Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
6. Remove the pot from the heat. Stir in the shredded cheddar cheese and cream cheese until melted and smooth.
7. Stir in the milk to reach your desired consistency.
8. Taste and adjust seasonings as needed.
9. Ladle the soup into bowls and garnish with your favorite cheeseburger toppings.

Final Thoughts

So there you have it! My easy and delicious One-Pot Macaroni Cheeseburger Soup recipe. I promise, this will become a new family favorite. It’s the perfect way to satisfy your cheeseburger cravings in a comforting and convenient way. Gather your ingredients, follow my tips, and get ready to enjoy a truly unforgettable bowl of soup! Enjoy!

One-Pot Macaroni Cheeseburger Soup

Amelia

This one-pot cheeseburger soup transforms the classic comfort food into an easy and satisfying meal. With creamy broth, cheesy goodness, perfectly cooked macaroni, and savory ground beef, it’s a quick and flavorful weeknight dinner that requires minimal cleanup and is endlessly customizable.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

• 1 pound lean ground beef 85/15
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 cup elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 4 ounces cream cheese, softened
• ½ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• Salt to taste
• Pepper to taste
• Optional toppings: diced tomatoes, shredded lettuce, pickles, crispy bacon, sour cream, green onions, ketchup, mustard

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.

• Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

• Stir in the beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, and yellow mustard. Season with salt and pepper to taste. Give everything a good stir to combine.

• Bring the mixture to a boil, then add the macaroni. Stir well to ensure the pasta is submerged in the liquid.

• Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is cooked al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The soup will thicken as the pasta cooks.

• Remove the pot from the heat. Stir in the shredded cheddar cheese and cream cheese until melted and smooth. Make sure the cheese is fully melted and incorporated for the best flavor and texture.

• Stir in the milk to reach your desired consistency. Add more milk if you prefer a thinner soup.

• Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or even a pinch of garlic powder or onion powder.

• Ladle the soup into bowls and garnish with your favorite cheeseburger toppings.

For best results, use high-quality sharp cheddar cheese and shred it yourself to avoid cellulose that can prevent smooth melting. Don’t overcook the macaroni, as it will continue to cook in the hot broth. Adjust the soup’s consistency by adding more milk or simmering uncovered to evaporate excess liquid. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For a spicier version, add a pinch of red pepper flakes or use pepper jack cheese.