Introduction:
One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food mash-up—combining everything you love about a classic cheeseburger and creamy mac and cheese into a soul-warming soup. Made in just one pot, it’s quick, easy to clean up, and loaded with ground beef, tender macaroni, cheddar cheese, and a savory broth. Perfect for busy weeknights, picky eaters, and anyone craving something cozy and satisfying.
Origin and Cultural Significance:
Cheeseburger-inspired dishes have become a fun, flavorful part of American comfort food culture. Turning this diner classic into a soup with pasta takes the nostalgia of a cheeseburger and gives it a homey, scoopable twist. One-pot meals are popular for their ease, and this soup reflects that modern need for quick, hearty, family-friendly dinners without sacrificing taste.
Ingredients Quantity:
- 1 tablespoon olive oil or butter
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon mustard (yellow or Dijon)
- 1/2 teaspoon paprika
- 2 cups uncooked elbow macaroni
- 1 cup whole milk or half-and-half
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions or pickles (for garnish, optional)
Optional Additions:
- Add ketchup or Worcestershire sauce for a burger-style tang
- Swap cheddar for pepper jack or Colby for a spicier twist
- Mix in chopped pickles or a swirl of sour cream at the end
- Use ground turkey or plant-based meat as an alternative protein
- Add a handful of shredded lettuce or top with croutons for texture
Tips for Success:
- Use lean ground beef and drain excess fat to keep the broth balanced
- Don’t overcook the macaroni—add it once the broth is boiling and check often
- Stir in cheese off the heat to avoid grainy texture
- Make it ahead—this soup reheats beautifully and thickens as it sits
- Taste before adding salt, as the broth and cheese already add seasoning
Instructions:
- In a large pot or Dutch oven, heat oil or butter over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add chopped onion and garlic. Cook for 3–4 minutes, until softened and fragrant.
- Stir in beef broth, diced tomatoes, tomato paste, mustard, and paprika. Bring to a boil.
- Add macaroni, reduce heat to medium, and simmer uncovered for 8–10 minutes, or until pasta is tender.
- Stir in milk or half-and-half. Reduce heat to low and gradually stir in shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions, extra cheese, or chopped pickles if desired.
Description:
This soup is everything you want in a comforting meal: creamy, cheesy, savory, and filling. The ground beef gives it that classic burger flavor, the tomatoes and mustard add zip, and the macaroni soaks up all the rich goodness. It’s like eating a cheeseburger and mac & cheese together—with a spoon.
Nutritional Information (per serving, approx. 6 servings):
- Calories: 450
- Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 740mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugars: 5g
- Protein: 28g
Conclusion:
One-Pot Macaroni Cheeseburger Soup is a warm, filling dinner that brings together the best of two comfort food classics. It’s kid-friendly, budget-friendly, and perfect for chilly nights or whenever you need something cheesy and delicious on the table fast.
Recommendation:
Serve with buttery garlic toast, cornbread, or even potato wedges for the ultimate diner-style experience at home. Store leftovers in the fridge for up to 4 days—they’ll thicken into a cheesy pasta dish you can revive with a splash of broth or milk.
Embracing Healthful Indulgence:
You can lighten this recipe by using:
- Ground turkey or chicken
- Reduced-fat cheese
- Whole grain pasta
- Evaporated skim milk instead of cream
Even with those swaps, the flavor stays rich and satisfying—proof that indulgence and balance can go hand in hand.