This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food solution, bringing all the beloved flavors of a classic cheeseburger into a warm, hearty, and incredibly easy-to-make soup. It’s perfect for busy weeknights when you crave something delicious without the fuss of multiple pots and pans.
Key Ingredients for One-Pot Macaroni Cheeseburger Soup
- 1 pound lean ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (32 ounce) carton beef broth
- 1 cup milk (or half-and-half for extra creaminess)
- 8 ounces elbow macaroni, uncooked
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Optional: Chopped fresh parsley, a dollop of sour cream, or croutons for serving
How to Make One-Pot Macaroni Cheeseburger Soup
This One-Pot Macaroni Cheeseburger Soup is your new weeknight hero. In under 40 minutes, you get all the satisfying flavors of a classic cheeseburger in a creamy, comforting soup, all made in a single pot. The rich beef, tender pasta, and melted cheese create a symphony of textures and tastes that will have everyone asking for seconds.
Step-by-Step Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot with the browned beef and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the undrained diced tomatoes and the beef broth. Add the dried oregano and basil. Season with salt and pepper to your liking.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the uncooked elbow macaroni. Cover the pot and let it simmer for about 10-12 minutes, or until the macaroni is al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, stir in the milk (or half-and-half).
- Gradually add the shredded cheddar cheese, stirring until it is melted and the soup is a creamy, cohesive consistency.
- Taste and adjust seasonings if necessary.
- Ladle the hot soup into bowls and serve immediately.
Why You’ll Love This One-Pot Macaroni Cheeseburger Soup
You’ll adore this One-Pot Macaroni Cheeseburger Soup for its incredibly satisfying, familiar flavors that evoke the comforting joy of a backyard barbecue, minus the grilling hassle. It’s a delightful twist on a classic, offering a creamy, cheesy broth loaded with tender pasta and savory ground beef, making it a richer, heartier alternative to a traditional cheeseburger. The best part? It’s wonderfully budget-friendly, allowing you to recreate that beloved burger taste for a fraction of the cost of dining out, especially with its simple, accessible ingredients.
Imagine the sheer delight of serving up a bowl of this soul-warming soup on a chilly evening – it’s an effortless way to bring smiles to your family’s faces. The melted cheese creates a luscious, irresistible texture, while the seasonings perfectly complement the robust beef and tender pasta. So, before you reach for that takeout menu, why not embrace the ease and deliciousness of this One-Pot Macaroni Cheeseburger Soup and whip up a batch of pure comfort in your own kitchen today? You won’t regret it!
Storing and Reheating Tips
To store leftover One-Pot Macaroni Cheeseburger Soup, ensure it has cooled completely before transferring it to an airtight container. Refrigerate promptly. The soup will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup. Allow it to cool completely, then portion it into freezer-safe containers or bags, removing as much air as possible. Frozen soup will retain its best quality for up to 2-3 months.
To reheat refrigerated soup, gently warm it in a saucepan over medium-low heat, stirring frequently until heated through. You may need to add a splash of milk or broth to restore its creamy consistency. To reheat frozen soup, thaw it overnight in the refrigerator, then follow the same stovetop reheating method. If reheating directly from frozen, you can also microwave individual portions in a microwave-safe dish, stirring halfway through.
Final Thoughts
This One-Pot Macaroni Cheeseburger Soup truly delivers on its promise of ultimate comfort and convenience. It’s a simple yet incredibly rewarding meal that brings delicious, familiar flavors to your table with minimal effort. Gather your ingredients and give this delightful soup a try – you’re sure to make it a regular in your meal rotation!
One-Pot Macaroni Cheeseburger Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess grease.1 pound lean ground beef
- Add the chopped onion to the pot with the browned beef and cook until softened, about 5-7 minutes.1 large onion, finely chopped
- Stir in the minced garlic and cook for another minute until fragrant.2 cloves garlic, minced
- Pour in the undrained diced tomatoes and the beef broth. Add the dried oregano and basil. Season with salt and pepper to your liking.1 (28 ounce) can diced tomatoes, undrained, 1 carton beef broth, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, Salt and freshly ground black pepper
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the uncooked elbow macaroni. Cover the pot and let it simmer for about 10-12 minutes, or until the macaroni is al dente, stirring occasionally to prevent sticking.8 ounces elbow macaroni, uncooked
- Once the pasta is cooked, stir in the milk (or half-and-half).1 cup milk (or half-and-half for extra creaminess)
- Gradually add the shredded cheddar cheese, stirring until it is melted and the soup is a creamy, cohesive consistency.1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Taste and adjust seasonings if necessary.Salt and freshly ground black pepper
- Ladle the hot soup into bowls and serve immediately.