One-Pot Macaroni Cheeseburger Soup Recipe for Cozy Nights

Hearty soups with macaroni cheeseburger flavors can revolutionize your weeknight dinner routine.

Comfort meets convenience in this ingenious culinary creation that packs incredible taste into a single pot.

Melted cheese, ground beef, and pasta swirl together in a creamy, satisfying blend.

Weeknight cooking suddenly becomes less complicated and more delicious with this streamlined approach.

Home cooks craving a quick meal will appreciate how effortlessly this recipe comes together.

Curious palates and hungry bellies will absolutely adore this inventive soup that delivers classic cheeseburger magic.

Let this recipe become your new dinnertime hero.

One-Pot Macaroni Cheeseburger Soup: Reasons to Enjoy It

• Simplify your cooking with this hassle-free soup that comes together in under 30 minutes, requiring minimal cleanup and maximum flavor.
• Transform classic cheeseburger flavors into a creamy, hearty soup that delivers all the nostalgic taste of a burger in a warm, satisfying bowl.
• Kids and adults alike will love this kid-approved recipe that sneaks in vegetables while offering the irresistible cheesy goodness everyone craves.
• Perfect for busy weeknights, casual gatherings, or when you need a quick and nutritious meal that doesn't compromise on taste or satisfaction.

Ingredients for One-Pot Macaroni Cheeseburger Soup

• Ground Beef: Rich meat that gives the soup a hearty cheeseburger flavor, best when using lean ground beef for less grease.
• Chicken Broth: Provides liquid base and depth of flavor, low-sodium options work well for controlling salt content.

• Unsalted Butter: Creates smooth base for sautéing vegetables and adding richness.
• Heavy Cream: Adds creamy texture and luxurious mouthfeel to the soup.
• Sharp Cheddar Cheese: Delivers bold cheese flavor, freshly shredded cheese melts more smoothly than pre-packaged.

• Onion, Carrots, Celery: Classic soup base that adds sweetness and nutrition, chopped uniformly for even cooking.
• Garlic: Provides intense flavor and aromatic base for the soup.
• Dried Oregano, Dried Thyme: Herbs that enhance overall savory profile and complement beef flavor.

• All-Purpose Flour: Thickens the soup and creates smooth consistency.
• Salt and Pepper: Essential seasonings for balanced taste.
• Elbow Macaroni: Classic pasta shape that captures soup's creamy texture.

Cooking Instructions for Cheeseburger Mac Soup

Step 1: Sizzle the Beef

Grab a large pot and heat it up. Toss in ground beef with oregano and thyme. Sprinkle some salt and pepper. Stir and break the beef into tiny pieces while cooking. Once browned, scoop it out and set aside.

Step 2: Dance the Vegetables

• Onions
• Carrots
• Celery

Crank up the heat and cook these veggies, stirring occasionally until they’re soft and fragrant.

Step 3: Awaken the Aromatics

• Minced garlic
• Remaining oregano
• Thyme

Stir for about a minute until the kitchen smells amazing.

Step 4: Dust with Flour

Sprinkle flour over the vegetables. Coat everything evenly and cook for another minute, stirring constantly.

Step 5: Build the Liquid Base

Pour chicken broth slowly, scraping up any tasty bits from the bottom. Toss in uncooked macaroni. Season with salt and pepper. Bring to a simmer, then reduce heat. Cook until pasta is tender.

Step 6: Create Creamy Magic

Pull the pot off the heat. Swirl in heavy cream. Gradually add cheddar cheese, stirring until it melts into a smooth, dreamy consistency.

Step 7: Final Symphony

Return the beef to the pot. Mix everything together. Taste and adjust seasoning. Serve steaming hot. Optional: Sprinkle extra cheese or herbs on top.

Pro Tips for Creamy, Meaty Macaroni Soup

• Maximize Flavor: Toast the dried herbs in butter before adding other ingredients to intensify their aromatic qualities and deepen the overall taste profile.
• Prevent Pasta Clumping: Stir the macaroni frequently during cooking and add it to the liquid at the right temperature to ensure even cooking and prevent sticking.
• Cheese Melting Trick: Remove the pot from heat before adding cheese and add it gradually while stirring constantly to create a smooth, creamy texture without graininess.
• Customize Dietary Needs: Swap ground beef with plant-based crumbles for a vegetarian version, or use gluten-free pasta and flour for a celiac-friendly alternative.
• Storage Wisdom: Cool the soup completely before refrigerating, and store separately from additional toppings to maintain optimal texture when reheating.

Best Way to Store Cheeseburger Macaroni Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing soup with pasta, as it can become mushy when thawed.
• Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth to restore original consistency if the soup has thickened.
• Thaw overnight in the refrigerator, then reheat slowly on the stovetop. Stir frequently to prevent scorching and maintain creamy texture.

Perfect Sides with Macaroni Cheeseburger Soup

• Toss a crisp garden salad with tangy vinaigrette to cut through the soup's richness. Mix fresh romaine, cucumber slices, and cherry tomatoes for a refreshing contrast.
• Select an amber ale or hoppy IPA to complement the beef's robust flavor. The beer's maltiness enhances the soup's cheesy, meaty profile while providing a cool, refreshing counterpoint.
• Serve warm, crusty sourdough or garlic bread for dipping. The bread's crispy exterior and soft interior soak up the creamy soup, creating a delightful textural experience that elevates each spoonful.
• Add quick-pickled red onions or dill pickle slices as a bright, acidic topping. Their tangy crunch provides a vibrant counterbalance to the soup's creamy, hearty base.

Cheeseburger Soup Variants Worth Trying

• Vegetarian Cheeseburger Soup: Replace ground beef with plant-based crumbles or diced mushrooms for a hearty vegetarian version that maintains the rich, savory flavor profile.
• Gluten-Free Adaptation: Swap all-purpose flour with cornstarch or gluten-free flour blend, and use gluten-free elbow macaroni to create a celiac-friendly option without compromising taste.
• Low-Carb Keto Version: Substitute macaroni with cauliflower rice or zucchini noodles, and use heavy cream and cheese to keep the creamy texture while reducing carbohydrate content.
• Dairy-Free Alternative: Use coconut cream instead of heavy cream, nutritional yeast or dairy-free cheese alternatives, and plant-based butter to accommodate lactose-intolerant individuals while preserving the soup's comforting essence.

One-Pot Macaroni Cheeseburger Soup Recipe

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4.5 from 40 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty cheeseburger macaroni soup blends classic comfort with unexpected culinary magic. Creamy, rich flavors meld seamlessly, promising a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (450g) ground beef

Herbs:

• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Dairy and Dairy Alternatives:

• 6 tablespoons (85g) unsalted butter
• 1 cup (240ml) heavy cream
• 8 ounces (225g) sharp cheddar cheese, shredded

Vegetables:

• 1 cup (150g) diced yellow onion
• 1 cup (130g) sliced carrots
• 1 cup (100g) sliced celery
• 5 cloves garlic, minced

Dry Ingredients:

• 4 tablespoons (30g) all-purpose flour

Liquid Ingredients:

• 8 cups (1.9 liters) chicken broth

Pasta:

• 8 ounces (225g) uncooked elbow macaroni

Seasonings:

• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Initiate by sizzling ground beef in a spacious pot over medium flame, incorporating dried oregano and thyme. Season generously with salt and pepper, crumbling meat thoroughly until perfectly browned. Transfer cooked beef to a separate vessel.
2. Within the same pot, melt unsalted butter and introduce diced onions, sliced carrots, and celery. Elevate heat to medium-high, sautéing vegetables until they soften and develop a golden edge, approximately 10 minutes.
3. Reduce temperature to medium, introducing minced garlic and remaining herbs. Allow aromatics to bloom for one minute, releasing their intense fragrance.
4. Dust vegetables with all-purpose flour, ensuring complete and even coating. Continuously stir for another minute to eliminate raw flour taste.
5. Gradually pour chicken broth, stirring to dissolve any flavorful browned bits from pot bottom. Introduce uncooked elbow macaroni, seasoning additionally with salt and pepper.
6. Accelerate heat to medium-high, bringing liquid to a gentle simmer. Reduce temperature, allowing pasta to cook until tender yet slightly firm, approximately 5-7 minutes.
7. Remove from heat, gently incorporating heavy cream and gradually melting sharp cheddar cheese until silky smooth.
8. Reintroduce reserved ground beef, thoroughly integrating all components. Taste and refine seasoning as needed.
9. Ladle piping hot soup into serving bowls, optionally embellishing with extra cheese or fresh herb garnish for enhanced visual appeal and flavor complexity.

Notes

• Swap ground beef with turkey or plant-based crumbles for a lighter, healthier alternative that doesn’t compromise on flavor.
• Choose gluten-free elbow macaroni and replace all-purpose flour with cornstarch to make this recipe celiac-friendly and safe for those with wheat sensitivities.
• Elevate the soup’s richness by using bone broth instead of standard chicken broth, which adds deeper nutritional complexity and intensifies the overall taste profile.
• Control sodium levels by using low-sodium broth and measuring salt carefully, allowing diners to adjust seasoning individually at the table for personalized taste preferences.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 3g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 100mg