Craving a comforting bowl of goodness that tastes like your favorite burger but is ready in a snap? This One Pot Macaroni Cheeseburger Soup delivers all the classic cheeseburger flavors in an incredibly easy, satisfying soup. It’s the ultimate weeknight savior for busy families looking for a delicious and fuss-free meal.
Key Ingredients for One Pot Macaroni Cheeseburger Soup
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 90/10)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning (or a blend of dried oregano, basil, and thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup elbow macaroni, uncooked
- 1/2 cup milk (whole or 2%)
- 4 ounces shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Optional toppings: Chopped fresh parsley, additional shredded cheese, croutons, a dollop of sour cream or Greek yogurt, diced pickles.
How to Make One Pot Macaroni Cheeseburger Soup
This One Pot Macaroni Cheeseburger Soup is a culinary marvel of simplicity and flavor, coming together in under 40 minutes from start to finish. It’s the perfect marriage of savory ground beef, tender pasta, and a rich, cheesy broth that will have everyone asking for seconds. The beauty of this recipe lies in its single-pot convenience, minimizing cleanup while maximizing taste.
Step-by-Step Instructions
- Brown the Beef and Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.
- Simmer the Base: Pour in the beef broth and add the undrained diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the Macaroni: Stir in the uncooked elbow macaroni. Increase the heat slightly to maintain a gentle simmer, and cook, uncovered, for about 10-12 minutes, or until the macaroni is al dente, stirring occasionally to prevent sticking. The soup will thicken as the pasta cooks and absorbs liquid. If the soup becomes too thick, you can add a little more beef broth or water to reach your desired consistency.
- Get Cheesy: Remove the pot from the heat. Stir in the milk until well combined. Gradually add the shredded cheddar cheese, stirring constantly until it’s completely melted and the soup is creamy and smooth. Taste and adjust seasoning if needed.
- Serve Generously: Ladle the hot One Pot Macaroni Cheeseburger Soup into bowls. Garnish with your favorite toppings like chopped fresh parsley, extra shredded cheese, crispy croutons, a spoonful of sour cream, or some tangy diced pickles.
Why You’ll Love This One Pot Macaroni Cheeseburger Soup
You’ll absolutely fall in love with this One Pot Macaroni Cheeseburger Soup! Its main feature is the incredibly satisfying blend of all your favorite cheeseburger components – savory beef, gooey cheese, and tender pasta – all melded into a heartwarming, spoonable soup. It’s a fantastic cost-saving alternative to eating out, allowing you to create a restaurant-worthy meal right in your own kitchen for a fraction of the price. Think of it as a warm hug in a bowl, far more comforting and easier to manage than traditional burgers and fries.
This soup is a game-changer for busy weeknights, offering minimal cleanup thanks to its brilliant one-pot design. The rich, cheesy broth is incredibly flavorful, enhanced by simple yet impactful additions like Worcestershire sauce and Italian seasoning. We’ve found it’s a more approachable and forgiving dish than a classic beef stew, and just as comforting as a hearty chili, but with a unique personality all its own. Give this delicious One Pot Macaroni Cheeseburger Soup a try – your family will thank you!
Storing and Reheating Tips
Properly storing and reheating your One Pot Macaroni Cheeseburger Soup will ensure you can enjoy its deliciousness long after the first serving.
- Refrigeration: Once cooled, transfer the soup to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring frequently until heated through. You may need to add a splash of beef broth or milk to loosen the soup as it thickens upon standing. Alternatively, you can reheat individual portions in the microwave. Be cautious not to overheat, as this can cause the cheese to separate.
- Freezing: For longer storage, let the soup cool completely. While dairy-based soups can sometimes separate upon thawing, this recipe holds up reasonably well. Transfer the cooled soup to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months. To thaw, transfer the soup to the refrigerator overnight and then reheat on the stovetop as described above. Some find that a quick immersion blend after reheating can help restore a smoother texture if separation occurs.
Final Thoughts
This One Pot Macaroni Cheeseburger Soup is a testament to how simple ingredients can create an incredibly satisfying and flavorful meal. It’s the perfect dish for both novice and experienced cooks looking for comfort and convenience. Give this recipe a whirl soon; you won’t regret the delicious simplicity it brings to your table!
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One Pot Macaroni Cheeseburger Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.1 tablespoon olive oil, 1 pound ground beef (80/20 or 90/10), 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon Worcestershire sauce, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Pour in the beef broth and add the undrained diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.4 cups beef broth, 1 (14.5 ounce) can diced tomatoes, undrained
- Stir in the uncooked elbow macaroni. Increase the heat slightly to maintain a gentle simmer, and cook, uncovered, for about 10-12 minutes, or until the macaroni is al dente, stirring occasionally to prevent sticking. The soup will thicken as the pasta cooks and absorbs liquid. If the soup becomes too thick, you can add a little more beef broth or water to reach your desired consistency.1 cup elbow macaroni, uncooked
- Remove the pot from the heat. Stir in the milk until well combined. Gradually add the shredded cheddar cheese, stirring constantly until it’s completely melted and the soup is creamy and smooth. Taste and adjust seasoning if needed.1/2 cup milk (whole or 2%), 4 ounces shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Ladle the hot One Pot Macaroni Cheeseburger Soup into bowls. Garnish with your favorite toppings like chopped fresh parsley, extra shredded cheese, crispy croutons, a spoonful of sour cream, or some tangy diced pickles.Chopped fresh parsley, Additional shredded cheese, Croutons, A dollop of sour cream or Greek yogurt, Diced pickles