Craving the comfort of a cheeseburger and all the coziness of soup in just one bowl? Let me introduce you to my absolute favorite twist on a family classic: One-Pot Macaroni Cheeseburger Soup. This recipe brings together all the flavors you love—beefy, cheesy, and delightfully creamy—with tender elbow macaroni bathing in a rich, savory broth. The best part: it all comes together in a single pot, making cleanup a total breeze. Whether you want something hearty for a weeknight dinner or to impress friends with a creative spin on soup, this dish always hits the spot.

One-Pot Macaroni Cheeseburger Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of One-Pot Macaroni Cheeseburger Soup lies in its perfect blend of familiar ingredients and clever, flavorful additions. Each component adds its own magic—some for depth and color, others for creamy richness or satisfying chew. Here’s exactly what you’ll need:

Olive oil: Gives the beef and onions a delicious base and helps everything sizzle together beautifully.
Ground beef: The star of the show, adding heartiness and classic cheeseburger flavor.
Yellow onion: Infuses sweetness and roundness into the broth as it cooks down.
Garlic: Brings in a punchy, aromatic layer that makes this soup irresistible.
Smoked paprika: Adds gentle warmth and a hint of smokiness for depth.
Dried mustard: Brightens the soup and echoes that classic cheeseburger tang.
Salt & black pepper: Simple essentials that enhance every bite.
Low-sodium beef broth: Provides a savory, comforting base without making things too salty.
Diced tomatoes with juice: Grants sweet acidity and balances the richness—don’t skip the juice!
Elbow macaroni: The classic shape soaks up flavor and gives the soup its beloved texture.
Heavy cream: Swirls in a velvety, decadent finish that makes this soup feel extra special.
Shredded sharp cheddar cheese: Melted pockets of cheese in every spoonful—need I say more?
Sour cream: Adds tangy creaminess and helps meld all the flavors together.
Chopped pickles & green onions (optional): Lively, crunchy garnishes that bring a true cheeseburger vibe.

How to Make One-Pot Macaroni Cheeseburger Soup

Step 1: Brown the Beef

Start by heating your olive oil in a large pot or Dutch oven over medium heat. Toss in the ground beef and cook until it’s fully browned, breaking it up with a spoon so you get nice, bite-sized pieces throughout. This isn’t just about cooking the meat; Browning really develops a savory foundation for the entire soup. If there’s excess fat, carefully drain it before moving to the next step.

Step 2: Sauté Aromatics and Add Seasonings

Once the beef is browned, add your diced onion and let it cook for a few minutes—just enough until it’s tender and fragrant. Then, stir in the minced garlic, smoked paprika, dried mustard, salt, and pepper. Let the mixture sizzle for about a minute, which helps the spices bloom and ensures every bite of the One-Pot Macaroni Cheeseburger Soup is packed with flavor.

Step 3: Build the Brothy Base

Pour in the beef broth and the can of diced tomatoes, including all their sweet, tangy juice. Increase the heat and bring everything to a gentle boil. This step melds those aromatic flavors with plenty of comforting liquid, creating a soup base that’s both nourishing and savory.

Step 4: Cook the Macaroni

Stir in the elbow macaroni and reduce the heat to a simmer. Let the soup cook uncovered for 10 to 12 minutes, making sure to stir occasionally so the noodles don’t stick to the bottom. You want the macaroni to be perfectly al dente—it’ll continue to absorb broth and soften even after the soup is done, so don’t overcook.

Step 5: Stir in the Creamy Goodness

Lower the heat, then add your heavy cream, shredded cheddar cheese, and sour cream. Stir well until the cheddar melts and the soup becomes silky smooth. Let it simmer together for another 2 to 3 minutes to bring all those comforting, cheesy flavors together into the perfect bowl of One-Pot Macaroni Cheeseburger Soup. Taste and adjust the seasoning if you’d like, then get ready to serve it up while it’s piping hot.

How to Serve One-Pot Macaroni Cheeseburger Soup

Garnishes

This soup absolutely shines with a handful of fresh garnishes! Toss on some chopped pickles for a classic cheeseburger zing, scatter green onions for color and lift, or go wild with extra shredded cheddar if you feel indulgent. Each topping adds a pop of flavor and a dash of fun right before serving.

Side Dishes

While the One-Pot Macaroni Cheeseburger Soup is filling all by itself, pairing it with something simple takes your meal up a notch. Serve alongside crusty garlic bread for dipping, a crisp side salad, or even sweet potato fries if you’re craving that burger-and-fries experience. Each addition brings extra variety to your dinner table.

Creative Ways to Present

If you’re serving this to friends or family, ladle the soup into colorful bowls and let everyone top their own with garnishes. For a playful party twist, serve the soup in mini bread bowls or offer it in mugs with skewered mini pickles and cheese on top. However you present it, this soup is a conversation starter and sure to put a smile on every face.

Make Ahead and Storage

Storing Leftovers

Leftover soup tastes even better the next day as the flavors continue to meld. Cool your One-Pot Macaroni Cheeseburger Soup to room temperature, then transfer it to an airtight container and refrigerate for up to three days. If you notice it thickens, just stir in a splash of broth or water when reheating to bring back its creamy consistency.

Freezing

You can absolutely freeze One-Pot Macaroni Cheeseburger Soup for later! Spoon cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to two months. Keep in mind that pasta texture will soften a little upon thawing, but the flavor will stay wonderfully comforting.

Reheating

To reheat, warm the soup gently in a pot over medium-low heat, adding broth as needed. Stir frequently to ensure the cheese melts back in smoothly. You can also microwave individual portions, stirring every minute. Your soup will be just as cozy, creamy, and delicious as when it was first made.

FAQs

Can I use a different type Main Course

Absolutely! While elbow macaroni is classic, feel free to swap in small shells, rotini, or even penne. Short, sturdy shapes absorb the flavor-packed broth beautifully and give the soup its delightful texture.

Is it possible to make this soup lighter?

Yes! Substitute ground turkey for beef, use light cream or whole milk instead of heavy cream, and consider reducing the cheese just a tad. It will still be creamy and delicious, just a bit less rich.

What kind of cheddar works best?

Sharp cheddar brings big flavor, but you can mix and match with mild or even pepper jack for extra zing. Freshly shredding your cheese from a block makes it melt smoother and prevents a grainy texture.

Can I make One-Pot Macaroni Cheeseburger Soup vegetarian?

Definitely! Use plant-based ground meat or lentils for protein, swap in vegetable broth, and you’ll have a hearty, satisfying vegetarian bowl without losing any of the soup’s tasty spirit.

Why does the soup thicken as it sits?

The pasta continues to soak up broth over time, making the soup thicker and almost stew-like. Just add a bit more broth when reheating to return it to your preferred consistency—so easy!

Final Thoughts

If you’re searching for a soul-warming, easy dinner that captures the playful spirit of a cheeseburger and the soothing comfort of a creamy pasta soup, give this One-Pot Macaroni Cheeseburger Soup a try. I promise it’ll become a regular on your family table and make you look forward to leftovers! Happy cooking and enjoy every spoonful!

One-Pot Macaroni Cheeseburger Soup Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this hearty One-Pot Macaroni Cheeseburger Soup. A rich and creamy soup loaded with ground beef, macaroni, and cheddar cheese, this dish is a satisfying meal in a bowl.

Ingredients

Scale

Main Soup:

1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups low-sodium beef broth
1 (14.5-ounce) can diced tomatoes with juice
1 1/2 cups elbow macaroni (uncooked)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1/4 cup sour cream

Garnish:

Chopped pickles
Green onions

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Instructions

Brown the Beef: Heat olive oil in a large pot, cook ground beef until browned. Add onions, garlic, paprika, mustard, salt, and pepper.
Cook the Soup: Pour in broth and tomatoes, bring to a boil. Add macaroni, simmer until pasta is cooked. Stir in cream, cheddar, and sour cream.
Finish and Serve: Adjust seasoning, garnish with pickles or green onions, and serve hot.