One-Pot Macaroni Cheeseburger Soup

You’re in for some serious comfort food with this One-Pot Macaroni Cheeseburger Soup — a creamy, cheesy, hearty dish that combines all the best parts of a cheeseburger and mac & cheese… in soup form! 🍔🧀🍲

It’s perfect for chilly nights, kid-approved, and ready in about 30–40 minutes, all in one pot.

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🥣 One-Pot Macaroni Cheeseburger Soup

📝 Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 medium carrot, grated or finely chopped (optional)

• 1 rib celery, diced (optional)

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp mustard (yellow or Dijon)

• 1/2 tsp paprika

• 1/2 tsp salt (more to taste)

• 1/4 tsp black pepper

• 4 cups beef broth

• 1 cup milk or half-and-half

• 1 1/2 cups elbow macaroni, uncooked

• 2 cups shredded cheddar cheese (sharp cheddar works great)

• 4 oz cream cheese (optional, for extra creaminess)

• Optional garnish: chopped pickles, green onions, or bacon bits

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👩‍🍳 Instructions

1. Brown the beef:

   • In a large pot or Dutch oven over medium heat, cook ground beef and onion until the beef is browned and onions are soft (about 5–6 minutes).

   • Drain excess fat if needed.

2. Add aromatics & seasonings:

   • Stir in garlic, carrot, celery, tomato paste, Worcestershire, mustard, paprika, salt, and pepper.

   • Cook for another 2–3 minutes to blend the flavors.

3. Add broth & pasta:

   • Pour in the beef broth and bring to a boil.

   • Stir in the macaroni and reduce to a simmer.

   • Cook for 8–10 minutes, or until pasta is tender, stirring occasionally.

4. Make it creamy:

   • Stir in the milk and reduce heat to low.

   • Add the cheddar cheese and cream cheese, stirring until melted and fully incorporated.

5. Taste & adjust:

   • Taste and adjust seasoning — add more salt, pepper, or a splash of hot sauce if you like heat.

6. Serve hot:

   • Ladle into bowls and garnish as desired (try a little chopped pickle or crumbled bacon on top for a “loaded cheeseburger” vibe!).

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🔁 Tips & Variations

• Cheese: Mix it up with Monterey Jack, Colby, or a blend.

• Thicker soup? Let it simmer uncovered a little longer. Want it thinner? Add more broth or milk.

• Low-carb option: Swap the pasta for cauliflower florets.

• Veggies: Add diced tomatoes, spinach, or frozen peas at the end.

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🧊 Storage

• Keeps in the fridge for up to 4 days.

• Reheat gently on the stove or in the microwave. Add a splash of milk or broth to loosen if it thickens.

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Let me know if you want a slow cooker version or to make it spicy, gluten-free, or vegetarian!