Step 1: Brown the Ground Beef
- Heat 1 tablespoon olive oil (or butter) in a large pot or Dutch oven over medium heat.
- Add the ground beef, breaking it up with a spoon or spatula. Cook for 5-6 minutes until browned and no longer pink.
- Stir in the onions and cook for another 2-3 minutes until softened.
- Add the garlic and cook for 30 seconds, stirring to release its aroma.
Tip: If the beef is greasy, drain any excess fat before moving to the next step.
Step 2: Add the Vegetables and Seasonings
- Stir in the diced carrots, celery, ketchup, Worcestershire sauce, paprika, salt, and black pepper.
- Sprinkle in the flour and mix well to coat the beef and vegetables. Cook for 1 minute to remove the raw flour taste.
Step 3: Add the Broth and Simmer
- Pour in the beef broth and stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 8-10 minutes, allowing the vegetables to soften and the flavors to meld together.
Step 4: Cook the Macaroni
- Add the elbow macaroni to the soup and stir well.
- Cover the pot and simmer for 8-10 minutes or until the pasta is tender. Stir occasionally to prevent the macaroni from sticking to the bottom of the pot.
Step 5: Add Milk and Cheese
- Once the macaroni is cooked, reduce the heat to low. Slowly pour in the milk and stir to combine.
- Gradually add the shredded cheddar cheese, stirring constantly until the cheese melts and the soup becomes creamy and smooth.
- Taste and adjust seasonings, adding more salt or pepper if needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with extra shredded cheese, chopped parsley, or crumbled bacon for added flavor and texture.
- Serve hot with crusty bread or toasted buns for the ultimate cheeseburger experience.
Tips for Perfect Macaroni Cheeseburger Soup
- Don’t Overcook the Pasta: Elbow macaroni can become mushy if overcooked. Simmer until just tender.
- Use Freshly Grated Cheese: Pre-shredded cheese may contain anti-caking agents that can affect the soup’s creaminess.
- Make it Healthier: Swap regular ground beef for lean turkey or chicken, and use low-fat milk and cheese.
- Add Vegetables: Feel free to include peas, corn, or bell peppers for extra nutrition.
- Thicker Soup: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup near the end.
Why This Soup Works So Well
This One-Pot Macaroni Cheeseburger Soup works because it combines flavors and textures everyone loves:
- Savory beef adds richness and protein.
- Macaroni pasta makes it hearty and filling.
- Cheese creates a creamy, indulgent texture that tastes like classic cheeseburgers.
- Vegetables balance the dish with flavor and nutrients.
The result is a cozy, satisfying soup that’s perfect for any season!
Storage and Reheating
- To Store: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- To Reheat: Heat on the stove over low heat, stirring frequently. Add a splash of broth or milk if the soup thickens too much.
- To Freeze: While you can freeze this soup, keep in mind the pasta may soften slightly. Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food—rich, creamy, and bursting with flavor. It’s a family-friendly meal that satisfies both kids and adults, and it’s perfect for weeknights when you want something hearty but easy to prepare.
Give this recipe a try, and you’ll find yourself making it again and again. Whether you serve it with bread, crackers, or a simple side salad, this soup will quickly become a household favorite.
Would you like more one-pot meal ideas or variations of this recipe? Let me know, and I’d be happy to share! 😊🍲
