Description
This One-Pot Macaroni Cheeseburger Soup is a creamy, comforting dinner that combines all the flavors of a cheeseburger in a rich soup with macaroni, ground beef, cheddar, and tomatoes. A cozy, family-friendly meal perfect for busy weeknights or cold evenings.
Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 cups elbow macaroni
1 cup heavy cream
2 cups shredded cheddar cheese
Instructions
1. Heat olive oil or butter in a large Dutch oven over medium heat. Add chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Add ground beef, break it apart with a spoon, and cook until browned, about 6–8 minutes. Drain excess grease if needed.
3. Stir in diced tomatoes, beef broth, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer.
4. Add elbow macaroni and cook uncovered for about 10 minutes, stirring occasionally, until the pasta is tender.
5. Reduce heat to low. Stir in heavy cream and shredded cheddar cheese until melted and soup is creamy.
6. Serve hot, topped with extra cheese and chopped parsley if desired.
Notes
For a richer flavor, use freshly shredded cheddar instead of pre-packaged cheese.
Soup may thicken as it sits; add a splash of broth or cream when reheating.
For best freezing results, freeze without pasta and add fresh macaroni when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 4g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg