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