How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Ground Beef
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked through. Drain any excess fat if necessary.
Step 2: Sauté the Onions and Garlic
Add the diced onion and minced garlic to the pot with the beef. Sauté for 2-3 minutes, until the onion is softened and translucent. This will infuse the beef with extra flavor.
Step 3: Add the Broth and Macaroni
Pour in the beef broth and bring it to a simmer. Once it’s simmering, add the elbow macaroni and stir. Let the mixture cook for about 8-10 minutes, or until the macaroni is tender and fully cooked.
Step 4: Stir in the Milk and Cheese
Once the pasta is cooked, pour in the milk and stir to combine. Reduce the heat to low, and then add the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup becomes thick and creamy.
Step 5: Add the Ketchup and Mustard
Now, it’s time to bring in the “cheeseburger” flavor! Stir in the ketchup and mustard, and adjust the seasoning with salt and pepper to taste. The ketchup adds a slight sweetness, while the mustard gives it a tangy kick, just like your favorite burger.
Step 6: Serve and Garnish
Once everything is well combined and heated through, your soup is ready to serve! Ladle it into bowls and add your favorite toppings. Pickles are a classic cheeseburger pairing, and they add a nice crunch and acidity. If you like a little extra savory flavor, crumbled bacon, diced tomatoes, or even some fresh herbs like parsley or green onions can take it to the next level.
Tips for the Perfect One-Pot Macaroni Cheeseburger Soup
- Make it richer: For an even creamier soup, you can use half-and-half or heavy cream instead of milk.
- Cheese options: While cheddar cheese is traditional, you can experiment with other cheeses like mozzarella, gouda, or even a mix of different cheeses for a more complex flavor.
- Customize the toppings: Pickles are a must for that true cheeseburger feel, but feel free to experiment with toppings like crumbled chips for crunch, shredded lettuce, or a dash of hot sauce for some heat.
- Store leftovers: This soup is even better the next day, so feel free to make extra. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Why You’ll Love This Recipe
- It’s easy to make: With just one pot and a few simple ingredients, you can have a satisfying meal on the table in under 30 minutes.
- Family-friendly: It’s a great way to get kids to eat their veggies, and everyone loves the familiar taste of cheeseburgers.
- Versatile: You can adjust the flavor profile and ingredients based on your preferences—add veggies, swap out the cheese, or change the protein.
- Comforting: On a chilly evening, there’s nothing more satisfying than a warm, creamy bowl of soup that tastes like a cheeseburger.
