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One-Pot Macaroni Cheeseburger Soup

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A creamy, comforting soup that combines the flavors of a cheeseburger with tender macaroni pasta, all cooked in one pot for easy preparation and cleanup.

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups milk
  • 1 cup elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced tomatoes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter

Instructions

  1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
  2. Add diced onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
  3. Stir in butter and flour, cooking for 1-2 minutes to form a roux.
  4. Gradually whisk in beef broth and milk, stirring constantly to avoid lumps.
  5. Add elbow macaroni, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer until macaroni is tender, about 10-12 minutes.
  6. Stir in shredded cheddar cheese until melted and smooth.
  7. If using, add diced tomatoes and heat through for 2-3 minutes.
  8. Adjust seasoning to taste and serve hot.

Notes

For a thicker soup, use less broth or simmer longer. You can add diced pickles or mustard for a more authentic cheeseburger flavor. Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

Nutrition

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