Here’s a hearty, cheesy One-Pot Macaroni Cheeseburger Soup that combines the best of creamy mac & cheese with savory beef in a rich, tomato-infused broth. It’s comfort food at its finest—ready in under 45 minutes!
One-Pot Macaroni Cheeseburger Soup
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Servings: 6
Ingredients:
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil (if needed)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 4 cups beef broth (or chicken broth)
- 2 cups elbow macaroni (uncooked)
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded cheddar cheese
- ½ cup heavy cream or whole milk
- Optional toppings: Chopped parsley, extra cheese, crispy bacon, or pickles
Instructions:
- Brown the beef:
- In a large pot or Dutch oven, cook ground beef over medium heat until browned (5-6 mins). Drain excess fat if needed.
- Add onion and garlic, sautéing for 2-3 mins until soft.
- Build the soup:
- Stir in diced tomatoes, tomato paste, broth, macaroni, Italian seasoning, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to medium-low and simmer for 10-12 mins, stirring occasionally, until pasta is tender.
- Add cheese & cream:
- Reduce heat to low, then stir in cheddar cheese and heavy cream until melted and smooth.
- Serve hot topped with fresh parsley, extra cheese, or bacon crumbles.
Tips:
- Extra veggies? Add diced carrots, celery, or bell peppers with the onions.
- Spice it up: Toss in a pinch of red pepper flakes or hot sauce.
- Thicker soup? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir in during the last 2 mins of cooking.
- Leftovers: Store in the fridge for up to 3 days (add a splash of broth when reheating—the pasta absorbs liquid).
This creamy, tangy, and satisfying soup is like a deconstructed cheeseburger meets mac & cheese—pure comfort in a bowl! 🍔🧀🥣
Let me know if you’d like any swaps or additions!