One-Pot Macaroni Cheeseburger Soup

One-Pot Macaroni Cheeseburger Soup is a comforting, hearty dish that combines the rich flavors of a cheeseburger with the creamy, cheesy goodness of macaroni soup. This dish is perfect for cold days when you want something warm and satisfying. It’s easy to prepare in a single pot, making cleanup a breeze. Whether you’re cooking for your family or meal-prepping for the week, this soup is guaranteed to be a hit!

Equipment Needed

• Large Dutch oven or stockpot
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle
• Cheese grater (if grating cheese fresh)
• Can opener
• Strainer (for draining pasta if needed)

Ingredients:

• 1 lb ground beef (80/20 or leaner)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 large carrot, shredded
• 1 celery stalk, diced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10 oz) tomato soup
• 2 cups water
• 2 cups elbow macaroni
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup heavy cream or whole milk
• 1 tsp Worcestershire sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp crushed red pepper flakes (optional for heat)
• 1 tbsp olive oil or butter
• 1 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup sour cream (optional, for extra creaminess)
• Fresh parsley or green onions for garnish

Preparation:

Step 1: Sauté the Aromatics

Heat a large Dutch oven or stockpot over medium heat. Add olive oil or butter, then toss in the diced onions, shredded carrots, and diced celery. Sauté for about 3-5 minutes until the vegetables are softened and the onions become translucent.

Step 2: Cook the Ground Beef

Add the ground beef to the pot. Break it apart using a wooden spoon and cook until browned, about 5-7 minutes. Drain any excess grease if needed.

Step 3: Add Seasonings and Liquids

Stir in the minced garlic, Worcestershire sauce, Dijon mustard, ketchup, smoked paprika, dried basil, dried oregano, garlic powder, onion powder, black pepper, salt, and red pepper flakes. Cook for another 1-2 minutes until fragrant.

Pour in the beef broth, tomato soup, diced tomatoes (with juice), and water. Stir well to combine and bring the mixture to a simmer.

Step 4: Cook the Pasta

Add the elbow macaroni directly into the pot. Let the soup simmer for about 10-12 minutes, stirring occasionally, until the pasta is tender.

Step 5: Add the Dairy

Reduce heat to low. Stir in the shredded cheddar cheese, heavy cream, and sour cream (if using). Continue stirring until the cheese is fully melted and the soup becomes creamy.

Step 6: Final Adjustments

Taste and adjust seasoning if necessary. If the soup is too thick, add more broth or water to reach the desired consistency.

Step 7: Serve

Ladle the soup into bowls and garnish with chopped fresh parsley or green onions. Serve warm.

Variations

• Turkey Version: Swap out the ground beef for ground turkey for a leaner version.
• Spicy Kick: Add diced jalapeños or extra red pepper flakes.
• Bacon Twist: Stir in crispy bacon bits for a smoky, bacon cheeseburger flavor.
• Low-Carb Version: Replace macaroni with cauliflower florets.
• Gluten-Free: Use gluten-free pasta or omit the pasta entirely and add extra veggies.
• Extra Veggies: Mix in mushrooms, bell peppers, or spinach for added nutrition.

Cooking Note:

• For a smoother consistency, use an immersion blender before adding the pasta.
• If reheating leftovers, add a splash of broth or milk to loosen the texture.

Serving Suggestions:

• With Bread: Serve with crusty bread or garlic toast.
• Side Salad: Pair with a simple green salad for balance.
• Toppings: Try croutons, extra shredded cheese, or a dollop of sour cream.

Tips:

• Use freshly grated cheese for the best melt and texture.
• If making ahead, cook the pasta separately and add when reheating.
• Adjust seasoning at the end to suit personal taste.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information:

• Calories: 450-500 per serving
• Protein: 25-30g
• Sodium: 850-1000mg (varies with broth and cheese used)
• Carbohydrates: 45-50g
• Fats: 20-25g

FAQs

Q: Can I freeze this soup?

A: Yes, but it’s best to freeze without the pasta, as it can become mushy when thawed.

Q: Can I use a different type of cheese?

A: Absolutely! Try Monterey Jack, mozzarella, or even pepper jack for variety.

Q: How do I thicken the soup?

A: If you prefer a thicker soup, mix in a cornstarch slurry (1 tbsp cornstarch with 2 tbsp water) before adding the cheese.

Q: Can I make this in a slow cooker?

A: Yes! Brown the beef and sauté the vegetables first, then transfer everything except pasta and dairy to a slow cooker and cook on low for 6-7 hours. Add pasta and dairy in the last 30 minutes.

Presentation Ideas

• Serve in a bread bowl for a fun and delicious presentation.
• Garnish with fresh herbs, shredded cheese, or crispy bacon bits.
• Serve in small ramekins for a party appetizer option.

Common Mistakes to Avoid

1. Overcooking the pasta: Since it sits in the soup, undercook it slightly so it doesn’t become mushy.
2. Using pre-shredded cheese: It contains anti-caking agents that prevent smooth melting.
3. Not draining excess grease: This can make the soup overly oily.
4. Adding cheese too quickly: Stir it in gradually to prevent clumping.
5. Skipping seasoning adjustments: Always taste and tweak before serving.

Conclusion

One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food that brings together everything you love about a cheeseburger and mac and cheese in one delicious bowl. It’s easy to make, customizable, and perfect for weeknight meals. With a rich, creamy texture and bold flavors, this dish is sure to become a family favorite. Try different variations to suit your taste, and don’t forget to enjoy it with your favorite toppings and sides!

Enjoy your homemade One-Pot Macaroni Cheeseburger Soup!

 

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