Cozy One-Pot Macaroni Cheeseburger Soup Recipe for Cool Days

Stirring up a deliciously hearty one-pot macaroni cheeseburger soup that combines all the comfort of your favorite burger with creamy pasta magic.

Childhood memories of juicy hamburgers dance alongside rich, cheesy noodles in this unexpected culinary creation.

We’ve crafted a recipe that bridges classic diner flavors with home-cooked warmth.

Quick and simple ingredients merge to create something truly spectacular.

Hungry diners will appreciate how easily this dish comes together in a single pot.

Minimal cleanup means more time enjoying each delectable spoonful packed with familiar, beloved tastes.

You’ll want to bookmark this crowd-pleasing recipe that guarantees smiles around the dinner table.

Questions You May Have About One-Pot Macaroni Cheeseburger Soup

• What makes this One-Pot Macaroni Cheeseburger Soup different from other soups?

This soup combines the classic flavors of a cheeseburger with comforting mac and cheese in one delicious, easy-to-make dish. It’s a unique twist that brings together ground beef, cheese, and pasta in a creamy, hearty soup that’s perfect for a quick and satisfying meal.

• Can I use a different type of ground meat in this recipe?

Absolutely! While the recipe calls for ground beef, you can easily substitute it with ground turkey, ground chicken, or even plant-based ground meat for a different flavor profile. Just make sure to adjust the seasoning accordingly.

• Is this soup kid-friendly?

Definitely! Kids love the combination of cheesy, meaty flavors, and the one-pot method makes it super easy to prepare. The familiar taste of cheeseburger and mac and cheese is sure to be a hit with children and adults alike.

• How can I make this soup a bit healthier?

You can use lean ground beef, reduce the amount of cheese, or add more vegetables like spinach or kale. Using low-sodium chicken broth and controlling the salt can also make the soup a bit lighter while maintaining its delicious flavor.

Why One-Pot Macaroni Cheeseburger Soup Is A Hit

• Revolutionize One-Pot Comfort: This recipe transforms classic cheeseburger flavors into a hearty, creamy soup that delivers maximum taste with minimal kitchen cleanup.
• Speed Meets Satisfaction: Whip up a complete meal in under 30 minutes, combining protein-packed ground beef, tender vegetables, and cheesy pasta in a single pot for busy weeknight dinners.
• Flavor-Packed Convenience: Enjoy restaurant-style taste at home with simple ingredients that blend perfectly, creating a rich, comforting soup that appeals to both kids and adults with its familiar cheeseburger-inspired profile.

Everything You Need For One-Pot Macaroni Cheeseburger Soup

• Ground Beef: Provides hearty meat flavor and protein, choose lean ground beef for less grease.
• Sharp Cheddar Cheese: Brings rich, tangy cheese flavor, use freshly shredded for best melting.

• Onion, Carrots, Celery: Classic soup base with deep vegetable flavor, fresh and crisp vegetables work best.
• Garlic: Adds intense aromatic essence, fresh minced garlic preferred over pre-chopped.

• Dried Oregano, Dried Thyme: Provide earthy herbal undertones, use dried herbs for concentrated flavor.

• Chicken Broth: Creates soup base with savory depth, low-sodium broth allows better seasoning control.
• Heavy Cream: Adds creamy richness and smooth texture, full-fat cream recommended.
• All-Purpose Flour: Helps thicken soup and create smooth consistency, unbleached flour works well.
• Unsalted Butter: Provides foundation for sautéing vegetables, allows better salt control.

• Fresh Herbs: Optional topping for added freshness and color, parsley or chives work nicely.

How To Make One-Pot Macaroni Cheeseburger Soup

Step 1: Sizzle the Beef

Cook ground beef in a big pot over medium heat. Sprinkle in dried oregano and thyme. Add a pinch of salt and pepper. Break up the meat with a spatula until it turns golden brown. Scoop out the beef and set aside in a separate bowl.

Step 2: Dance the Veggies

• Diced onions
• Sliced carrots
• Sliced celery

Crank up the heat to medium-high. Stir the vegetables around until they soften and become tender, about 10 minutes.

Step 3: Awaken the Aromatics

• Minced garlic
• Remaining oregano
• Remaining thyme

Stir for a minute until the kitchen fills with a delicious fragrance.

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 in chicken broth slowly, scraping up any tasty bits from the bottom of the pot. Toss in uncooked elbow macaroni. Season with salt and pepper. Bring to a simmer, then reduce heat. Let it bubble gently for 5-7 minutes until pasta is perfectly tender.

Step 6: Creamy Cheese Transformation

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

Step 7: Final Fusion and Feast

Return the cooked beef to the pot. Stir everything together. Taste and adjust seasoning. Ladle into bowls and top with extra cheese or fresh herbs if you’re feeling fancy. Enjoy your one-pot wonder!

Simple Tips For One-Pot Macaroni Cheeseburger Soup

• Quick Beef Browning Trick: Cook ground beef with herbs before adding to soup for deeper, more complex flavor profiles that elevate the entire dish.
• Vegetable Sautéing Secret: Cook vegetables on medium-high heat to develop caramelization and intensify their natural sweetness, creating a richer soup base.
• Flour Coating Technique: Coat vegetables with flour before adding liquid to create a thicker, smoother soup without lumps and enhance the overall texture.
• Cheese Melting Hack: Remove pot from heat before adding cheese and stir gradually to prevent separation and ensure a creamy, smooth consistency.
• Low-Carb Adaptation: Swap elbow macaroni with cauliflower rice or zucchini noodles for a lower-carb version that maintains the cheeseburger soup's delicious flavor profile.

Save And Reheat One-Pot Macaroni Cheeseburger Soup

• Refrigerate: Transfer the cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to maintain freshness and prevent absorbing other food odors.
• Freeze: Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 2 months. The creamy texture might slightly separate when thawed, but stirring will help restore consistency.
• Reheat on Stovetop: Warm the soup over medium-low heat, stirring frequently. Add a splash of chicken broth or water to thin out the soup if it has thickened during storage. Heat until thoroughly warm and steaming.
• Microwave Option: Place soup in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval to ensure even heating. Stop when the soup reaches the desired temperature.

Great Pairings With One-Pot Macaroni Cheeseburger Soup

• Elevate with Buttery Garlic Bread: Crisp, golden garlic bread slices provide a perfect crunchy companion to the creamy, cheesy soup. The buttery, herb-infused bread complements the rich beef and pasta flavors wonderfully.
• Pair with Crisp Amber Ale: A medium-bodied amber ale cuts through the soup's richness with its slightly hoppy profile. Its malty undertones match the beef and cheese, creating a balanced drinking experience.
• Match with Zesty Pickle Spears: Tangy dill pickle spears offer a bright, acidic contrast to the hearty, creamy soup. Their sharp crunch provides a refreshing palate cleanser between bites of the rich macaroni cheeseburger soup.
• Serve with Crisp Green Salad: A light, fresh mixed green salad with a simple vinaigrette balances the soup's heaviness. The salad's bright, clean flavors create a perfect counterpoint to the rich, cheesy dish.

Ways To Change One-Pot Macaroni Cheeseburger Soup

• Spicy Southwest Macaroni Cheeseburger Soup: Kick up the heat by adding diced jalapeños during vegetable sautéing and mix in a tablespoon of chili powder. Swap sharp cheddar for pepper jack cheese and top with crispy tortilla strips for extra crunch.
• Vegetarian Green Chili Version: Replace ground beef with plant-based crumbles or black beans. Incorporate roasted green chiles for depth and use vegetable broth instead of chicken broth. Garnish with fresh cilantro and a dollop of Greek yogurt.
• Mediterranean Herb Fusion: Substitute dried herbs with fresh rosemary and oregano. Add crumbled feta cheese alongside cheddar and mix in sun-dried tomatoes. Sprinkle with za'atar seasoning before serving for an exotic Mediterranean flavor profile.
• Smoky Bacon Cheeseburger Soup: Crisp up bacon pieces and use bacon fat for sautéing vegetables. Stir chopped bacon into the soup before adding cheese. Enhance smokiness with a touch of smoked paprika and top with additional crispy bacon bits.

One-Pot Macaroni Cheeseburger Soup Recipe

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4.9 from 19 reviews

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

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Description

Hearty one-pot macaroni cheeseburger soup delivers classic comfort with a playful twist, blending juicy beef, tender pasta, and creamy cheese in a single delightful bowl. Comfort calls when hunger strikes, and this satisfying soup promises to make dinner simple and delicious for hungry families.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (450g) ground beef

Vegetables:

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

Seasonings and Other Ingredients:

• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 6 tablespoons (85g) unsalted butter
• 4 tablespoons (30g) all-purpose flour
• 8 cups (1.9 liters) chicken broth
• 8 ounces (225g) uncooked elbow macaroni
• 1 cup (240 milliliters) heavy cream
• 8 ounces (225g) sharp cheddar cheese, shredded
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Prepare the ground beef by sautéing it in a large pot over medium heat. Infuse the meat with dried oregano and thyme, seasoning with salt and pepper. Break the beef into crumbles as it cooks, then transfer to a separate bowl.
2. Utilize the same pot to melt unsalted butter, then introduce diced onion, sliced carrots, and celery. Elevate the heat and sauté the vegetables, stirring intermittently until they become tender and slightly caramelized.
3. Reduce the heat and incorporate minced garlic along with the remaining herbs. Allow the aromatics to release their fragrance for a brief moment, creating a robust flavor base.
4. Dust the vegetable mixture with all-purpose flour, ensuring an even coating. Toast the flour for a minute to eliminate any raw flour taste and create a thickening agent for the soup.
5. Slowly pour in the chicken broth, whisking to prevent lumps and lift any browned bits from the pot’s bottom. Add the elbow macaroni, adjusting seasoning as needed. Bring the mixture to a gentle simmer, then reduce heat and cook until the pasta reaches al dente perfection.
6. Remove the pot from heat and introduce heavy cream, creating a luxurious texture. Gradually fold in sharp cheddar cheese, stirring until it melts completely and forms a smooth, creamy consistency.
7. Reunite the reserved ground beef with the soup, gently stirring to distribute evenly. Perform a final taste test, adjusting seasonings to your preference. Ladle the steaming soup into bowls, optionally garnishing with additional cheese or fresh herbs for an extra layer of flavor and visual appeal.

Notes

• Customize the meat by using ground turkey or plant-based crumbles for a leaner or vegetarian version of the soup.
• Choose high-quality sharp cheddar cheese for a more robust and complex flavor profile that enhances the overall taste.
• Prevent macaroni from becoming mushy by slightly undercooking it during the initial simmering stage, as it will continue to soften in the hot soup.
• Optimize the soup’s thickness by adjusting the liquid content: add more broth for a thinner consistency or simmer longer to reduce and thicken the soup.

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

Nutrition

• Serving Size: 6
• Calories: 553
• Sugar: 4g
• Sodium: 1040mg
• Fat: 36g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 109mg