One-Pot Macaroni Cheeseburger

This hearty one-pot macaroni cheeseburger soup combines two American comfort food classics into one delicious meal. The rich flavors of a cheeseburger blend perfectly with the creamy texture of macaroni and cheese, creating a satisfying dinner that will please both kids and adults alike.

I first made this soup on a chilly autumn evening when my family was craving both burgers and something warm. Now it's become our Thursday night tradition when everyone's tired from the week but still wants something homemade and comforting.

Ingredients

• Ground beef: the star of the show provides that classic burger flavor use 80/20 for best flavor
• Onion: adds sweetness and depth to the base flavor dice it finely for picky eaters
• Beef broth: creates a rich savory foundation choose low sodium so you can control the saltiness
• Elbow macaroni: the perfect pasta shape that holds the creamy sauce in every bite
• Cheddar cheese: provides that authentic cheeseburger taste use sharp for more flavor
• Milk: creates the creamy texture without heavy cream look for whole milk for richness
• Salt and pepper: simple seasonings that let the cheeseburger flavor shine

Step-by-Step Instructions

Brown the Beef and Onions:

Cook the ground beef and diced onion in a large heavy bottomed pot over medium heat for about 5 to 7 minutes until the meat is no longer pink and the onions are translucent. Break up the beef into small pieces as it cooks using a wooden spoon. Once fully cooked drain any excess fat to prevent a greasy soup.

Create the Broth Base:

Add the beef broth to the pot with the cooked meat and onions then increase the heat to high. Bring the mixture to a rolling boil which will help extract flavor from the meat into the broth. This creates the foundational flavor of your soup.

Cook the Pasta:

Add the elbow macaroni directly to the boiling broth no need to cook it separately. Stir occasionally to prevent sticking and cook for about 7 to 8 minutes until the pasta is tender but still has a slight bite. The pasta will continue cooking slightly once removed from heat.

Create the Creamy Finish:

Reduce the heat to low before adding milk and shredded cheese. This prevents the dairy from curdling or separating. Stir continuously until the cheese has completely melted and the soup has thickened slightly about 2 to 3 minutes. The texture should be creamy not gritty.

Season and Serve:

Taste the soup and add salt and pepper as needed. Remember that cheese and broth already contain salt so start with a small amount. Ladle the hot soup into bowls and serve immediately while the cheese is still perfectly melted and gooey.

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The shredded cheddar is truly the magical ingredient in this recipe. I discovered that adding it gradually while stirring constantly creates the silkiest texture without needing processed cheese products. My son once called this "liquid cheeseburger" and the name has stuck in our house ever since.

Storage Tips

This soup stores beautifully in the refrigerator for up to 4 days in an airtight container. The pasta will absorb some of the liquid as it sits, so when reheating, add a splash of milk or broth to restore the creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching. The flavors actually develop and improve after a day in the refrigerator, making this an excellent make-ahead meal option for busy weeknights.

Customization Ideas

Transform this basic recipe by adding your favorite burger toppings. Consider stirring in diced tomatoes and shredded lettuce just before serving for a true cheeseburger experience. Add a squirt of ketchup and mustard for authentic burger flavor, or mix in diced pickles for tanginess. For a bacon cheeseburger soup, crisp up some chopped bacon before browning the beef and use it as both a flavoring and garnish. The versatility of this recipe allows you to tailor it to your family's preferences.

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Serving Suggestions

Serve this hearty soup with a simple green salad for a complete meal. Toasted garlic bread makes an excellent dipper for sopping up every last drop of the creamy broth. For a fun presentation especially for kids, offer typical burger condiments on the side like ketchup, mustard, and relish so everyone can customize their bowl. During summer gatherings, I love serving this alongside sliced watermelon for a playful take on a cookout menu that works even on rainy days when grilling isn't possible.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute cheddar with other cheeses like Colby Jack, gouda, or mozzarella for a different flavor profile. Just make sure it’s a meltable cheese.

→ Can I make this soup gluten-free?

Absolutely! Use gluten-free pasta and ensure your beef broth is gluten-free for a safe and delicious alternative.

→ How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring in a splash of milk if needed to restore creaminess.

→ Can I substitute ground beef with another protein?

Yes, ground turkey, chicken, or even a plant-based protein alternative works well in this soup. Adjust seasonings as needed to match the protein flavor.

→ What side dishes go well with this soup?

This soup pairs wonderfully with a green salad, crusty bread, or a light vegetable medley for a balanced meal.