Description
This One-Pot Macaroni Cheeseburger Soup is a hearty and comforting dish that combines the flavors of cheeseburgers with a creamy macaroni soup base. Made with ground beef, tender elbow macaroni, rich cheese, and a blend of spices, it’s perfect for a quick and satisfying weeknight meal. The soup is cooked entirely in one pot, making cleanup a breeze and the combination of ketchup and mustard gives it that classic cheeseburger taste.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
Spices
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Pasta
- 4 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 cup milk
- 2 cups elbow macaroni, uncooked
Cheese and Condiments
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons ketchup
- 1 tablespoon mustard
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into crumbles, about 5–6 minutes. Drain excess grease if necessary to keep the soup from being too oily.
- Sauté Aromatics and Add Spices: Add diced onion and minced garlic to the pot and cook until softened and fragrant, about 3–4 minutes. Stir in paprika, dried oregano, chili powder, salt, and black pepper to evenly coat the meat and aromatics.
- Add Liquids and Simmer: Pour in the beef broth, diced tomatoes with their juice, and milk. Stir well and bring the mixture to a gentle simmer over medium heat.
- Cook the Macaroni: Add the uncooked elbow macaroni to the simmering soup. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender but not mushy.
- Incorporate Cheese and Condiments: Stir in ketchup, mustard, shredded cheddar cheese, and shredded mozzarella cheese. Continue stirring until the cheeses are fully melted and the soup has a creamy consistency.
- Thicken and Garnish: Remove the pot from heat and let the soup sit for a few minutes to thicken slightly. Garnish with freshly chopped parsley before serving.
Notes
- For extra cheesiness, top each bowl with additional shredded cheddar cheese before serving.
- You can substitute ground turkey or chicken for the ground beef for a leaner option.
- Leftovers reheat well on the stovetop; add a splash of broth or milk to restore creaminess if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
