This One-Pot Macaroni Cheeseburger Soup is cozy comfort food in a bowl think juicy cheeseburger meets creamy mac and cheese. Everything cooks in one pot (even the pasta), so cleanup is easy and dinner is on the table fast. No Velveeta here, just real cheddar, a rich broth, and simple pantry ingredients you probably already have.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1/2 cup diced tomatoes (canned or fresh)
- 2 cups beef broth (or chicken/vegetable broth)
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1 cup milk (any kind: whole, 2%, or non-dairy)
- Salt and pepper, to taste
- Optional add-ins:
- 2 cloves garlic, minced
- 1 tsp paprika (smoked or sweet)
- 1 cup frozen peas or carrots (or mixed veggies)
- 2 tbsp fresh herbs, chopped (parsley or chives)
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef with the diced onion. Season lightly with salt and pepper. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
- Add Tomatoes & Broth: Stir in the diced tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle boil.
- Cook the Macaroni: Add the elbow macaroni to the pot. If using garlic, paprika, or frozen vegetables, add them now. Reduce heat to a medium simmer and cook, stirring occasionally, for about 7–8 minutes or until the pasta is al dente.
- Add Cheese & Milk: Lower the heat to low. Stir in the milk and shredded cheddar cheese a handful at a time, stirring constantly until the cheese is fully melted and the soup is creamy. Do not let it boil after adding the milk and cheese.
- Adjust Consistency: If the soup is too thick, add a splash of broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer a few more minutes, stirring often.
- Season & Serve: Taste and adjust with more salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or chives if desired. Serve hot and enjoy! 😋
Variation
- Bacon Cheeseburger Soup: Stir in 4–6 slices of cooked, crumbled bacon when you add the cheese for smoky, diner-style flavor.
- Loaded Veggie Version: Add extra veggies like bell peppers, corn, or spinach along with the pasta for more color, texture, and nutrition.
- Spicy Jalapeño Cheeseburger Soup: Add 1–2 diced jalapeños (seeded for milder heat) and a pinch of red pepper flakes when cooking the onions for a spicy kick.
Cooking Notes
- Keep the heat at a gentle simmer once the pasta is added so it cooks evenly and doesn’t stick to the bottom.
- Add the cheese gradually over low heat and stir constantly to prevent it from clumping or becoming grainy.
- If using very lean meat, add a teaspoon of oil when browning to help with flavor and browning.
Serving Suggestions
- Top each bowl with extra shredded cheddar, a sprinkle of paprika, and fresh herbs for a restaurant-style finish.
- Serve with warm crusty bread, garlic toast, or a simple green salad to round out the meal.
- For a true “burger” vibe, add a few dill pickle slices and a drizzle of ketchup or mustard on top just before serving.
Tips
- Pre-shred your cheese from a block; it melts smoother than bagged shredded cheese, which often has anti-caking agents.
- Stir the soup frequently after adding the pasta to prevent sticking and ensure even cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of milk or broth.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: Approx. 450
- Protein: Approx. 26 g
- Sodium: Approx. 900 mg
Frequently Asked Questions
- Can I use a different type of pasta?
– Yes. Any small pasta like shells, rotini, or penne works. Just adjust the cooking time according to the package and simmer until al dente. - How can I make this soup lighter?
– Use ground turkey, low-fat milk, and reduced-fat cheddar. You can also add extra vegetables and slightly reduce the amount of pasta and cheese. - Can I make this ahead of time?
– Yes, but the pasta will continue to absorb liquid and thicken the soup. Reheat gently with extra broth or milk to loosen it back up. - Can I freeze this soup?
– It’s best fresh, but you can freeze it. The texture of the pasta and dairy may change slightly. Cool completely, freeze up to 2 months, and reheat slowly with added liquid if needed.
Conclusion
This One-Pot Macaroni Cheeseburger Soup brings together everything you love about a classic cheeseburger and a cozy bowl of mac and cheese without any Velveeta. It’s creamy, hearty, and family-friendly, with minimal dishes and maximum flavor. Keep it simple or load it up with veggies and toppings for a satisfying, weeknight-friendly dinner.
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One-Pot Macaroni Cheeseburger Soup (No Velveeta)
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Omnivore (can be adapted)
Description
This One-Pot Macaroni Cheeseburger Soup is cozy comfort food in a bowl—think juicy cheeseburger meets creamy mac and cheese. Everything cooks in one pot (even the pasta), so cleanup is easy and dinner is on the table fast. No Velveeta here, just real cheddar, a rich broth, and simple pantry ingredients you probably already have.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1/2 cup diced tomatoes (canned or fresh)
- 2 cups beef broth (or chicken/vegetable broth)
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1 cup milk (any kind: whole, 2%, or non-dairy)
- Salt and pepper, to taste
- Optional add-ins:
- 2 cloves garlic, minced
- 1 tsp paprika (smoked or sweet)
- 1 cup frozen peas or carrots (or mixed veggies)
- 2 tbsp fresh herbs, chopped (parsley or chives)
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef with the diced onion. Season lightly with salt and pepper. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
- Add Tomatoes & Broth: Stir in the diced tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle boil.
- Cook the Macaroni: Add the elbow macaroni to the pot. If using garlic, paprika, or frozen vegetables, add them now. Reduce heat to a medium simmer and cook, stirring occasionally, for about 7–8 minutes or until the pasta is al dente.
- Add Cheese & Milk: Lower the heat to low. Stir in the milk and shredded cheddar cheese a handful at a time, stirring constantly until the cheese is fully melted and the soup is creamy. Do not let it boil after adding the milk and cheese.
- Adjust Consistency: If the soup is too thick, add a splash of broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer a few more minutes, stirring often.
- Season & Serve: Taste and adjust with more salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or chives if desired. Serve hot and enjoy! 😋
Notes
- For a richer flavor, use full-fat milk and sharp cheddar.
- Ground turkey makes this a bit lighter but still hearty and satisfying.
- This soup thickens as it cools—add a splash of broth or milk when reheating.
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and scorching.
- You can easily double the recipe to feed a crowd or for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, One-Pot, Main Dish
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl (about 1.5–2 cups)
- Calories: Approx. 450 per serving
- Sugar: About 6 g
- Sodium: Approx. 900 mg (varies by broth and added salt)
- Fat: Approx. 20 g
- Saturated Fat: Approx. 9 g
- Unsaturated Fat: Approx. 9 g
- Trans Fat: 0–0.5 g (depends on beef used)
- Carbohydrates: Approx. 42 g
- Fiber: About 2 g
- Protein: Approx. 26 g
- Cholesterol: Approx. 80 mg
Keywords: one-pot cheeseburger soup, macaroni cheeseburger soup, no Velveeta, ground beef soup, easy weeknight dinner, skillet soup, comfort food
