One-Pot Macaroni Cheeseburger Soup Recipe
This easy one-pot macaroni cheeseburger soup brings the classic cheeseburger flavors into a warm, creamy, and satisfying soup. Combining seasoned ground beef, tender macaroni, cheddar cheese, and a hint of garlic, this dish is perfect for quick weeknight dinners or cozy family meals. Ready in 30 minutes, it’s hearty, flavorful, and requires minimal clean-up.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup uncooked macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream (or milk for a lighter option)
- Salt and pepper, to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Optional toppings: chopped green onions, extra shredded cheese, crumbled turkey bacon
Instructions
- Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add Onion and Garlic: Add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add Broth, Tomatoes, and Seasonings: Pour in the beef broth, diced tomatoes with juice, basil, oregano, salt, and pepper. Stir to combine and bring to a gentle simmer.
- Cook the Macaroni: Add uncooked macaroni to the pot and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Add Cheese and Cream: Reduce the heat to low, stir in shredded cheddar cheese and heavy cream (or milk) until melted and creamy.
- Serve: Ladle the soup into bowls, topping with additional cheese, green onions, or crumbled turkey bacon as desired.
Notes
- Make it Spicy: Add a pinch of red pepper flakes or diced green chilis.
- Healthier Option: Use ground turkey or chicken instead of beef, and swap heavy cream for milk.
- Vegetarian: Substitute beef with plant-based meat and use vegetable broth.
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