Okay, picture this: a bowl brimming with creamy, cheesy soup that tastes like your favorite cheeseburger got cozy with macaroni and they decided to throw a party in your mouth. This One Pot Macaroni Cheeseburger Soup is like a hug in a bowl—rich, hearty, and downright addicting. It’s one of those recipes that sneaks up on you with its comfort factor and ease. Plus, nothing beats making a whole meal in one pot (hello, less mess!), especially on a busy weeknight when you’re craving something warm and satisfying but don’t want to slave over the stove. Trust me, once you try this, it will become your go-to dinner, especially when you need a quick and delicious fix that feeds the whole family.
Quick Facts
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
4 cups beef broth
2 cups water
1 cup elbow macaroni (uncooked)
1 (14.5 oz) can diced tomatoes, undrained
1 cup shredded sharp cheddar cheese
1/2 cup whole milk
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp paprika
Salt and pepper, to taste
2 tbsp olive oil or vegetable oil
How I Make It
Step 1:
Heat your pot over medium-high heat and add 2 tablespoons olive oil. Toss in the ground beef, breaking it apart as it cooks. When it’s browned and no longer pink, scoop the beef out and set it aside, leaving just a bit of grease in the pot.
Step 2:
Lower the heat to medium and add the chopped onion and garlic to the pot. Sauté until they’re soft and fragrant, about 3–4 minutes—your kitchen should start smelling amazing right about now.
Step 3:
Stir in the tomato paste, Worcestershire sauce, paprika, salt, and pepper. Let these cook together for about 1 minute to deepen the flavors.
Step 4:
Add the beef broth, water, diced tomatoes (with juices), and the cooked ground beef back to the pot. Bring everything to a gentle boil.
Step 5:
Once boiling, stir in the uncooked macaroni and reduce heat to a simmer. Let it cook uncovered for about 10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom and cooks evenly.
Step 6:
When the macaroni is tender, lower the heat and stir in the milk and shredded cheddar cheese. Stir gently until the cheese is fully melted and the soup is creamy and rich. Taste and adjust salt and pepper if needed, then serve warm.
Variations & Tips
If you like a little kick, add 1/4 tsp cayenne powder or some chopped jalapeño with the onions.
Swap the ground beef for ground turkey or chicken for a lighter option.
For a thicker soup, add a tablespoon of flour or cornstarch diluted in cold water before adding broth in Step 4.
Feel free to swap elbow macaroni for small shells or ditalini if that’s what you’ve got.
Don’t skip the Worcestershire sauce—it adds a key depth of umami flavor!
Leftovers reheat well on the stove or in the microwave; add a splash of milk when reheating to keep it creamy.
How I Like to Serve It
I love ladling this soup into big bowls, topped with a sprinkle of extra cheddar or some crispy bacon bits for crunch. It’s perfect for a chilly fall night, paired with buttery garlic bread or a simple green salad to round out the meal. Honestly, it’s the kind of dish that feels like a celebration every time, no matter the occasion.
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days.
If your soup thickens too much after chilling, just thin it out with a splash of broth or milk when reheating.
Closing: This One Pot Macaroni Cheeseburger Soup is pure comfort in a bowl, and once you taste it, you’ll understand why it’s become a fast favorite in my kitchen.
