One-Pot Macaroni Cheeseburger Soup
This is the ultimate comfort food mashup! Imagine all the flavors of a juicy cheeseburger and creamy macaroni and cheese, combined into a hearty, comforting soup that cooks in a single pot. It’s family-friendly, incredibly satisfying, and perfect for a cozy night in.
Ingredients
· 1 lb (450g) ground beef (I prefer 80/20 for flavor)
· 1 medium yellow onion, diced
· 1 bell pepper (any color), diced
· 3 cloves garlic, minced
· 3 tbsp all-purpose flour
· 4 cups (1 liter) beef broth (or chicken broth)
· 1 (14.5 oz / 411g) can diced tomatoes, undrained
· 1 (8 oz / 227g) can tomato sauce
· 2 cups whole milk
· 1 tbsp Worcestershire sauce
· 1 tsp dried oregano
· 1 tsp paprika
· ½ tsp mustard powder (optional but recommended)
· 1 ½ cups (about 6 oz / 170g) uncooked elbow macaroni
· 3 cups shredded sharp cheddar cheese
· Salt and black pepper to taste
Toppings (The “Burger” Bar):
· Shredded iceberg lettuce
· Diced dill pickles or pickle relish
· Diced tomatoes
· Crispy cooked and crumbled bacon
· A dollop of ketchup or mustard (trust me!)
· Extra shredded cheese
· Sour cream
Instructions
- Brown the Beef & Veggies:
· In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat until browned, breaking it up with a spoon. Drain most of the fat, leaving about 1 tbsp.
· Add the diced onion and bell pepper. Cook for 5-6 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Create the Roux & Base:
· Sprinkle the flour over the meat mixture. Stir constantly and cook for 1-2 minutes to eliminate the raw flour taste.
· Slowly pour in the beef broth while stirring constantly to avoid lumps. Scrape up any browned bits from the bottom of the pot (that’s flavor!).
- Simmer & Build Flavor:
· Add the diced tomatoes (with juice), tomato sauce, milk, Worcestershire sauce, oregano, paprika, and mustard powder. Stir well.
· Bring the soup to a gentle boil, then reduce heat to a low simmer. Let it simmer uncovered for 10 minutes, stirring occasionally.
- Cook the Pasta:
· Stir in the uncooked elbow macaroni. Continue to simmer for 10-12 minutes, or until the pasta is al dente, stirring frequently to prevent sticking.
- The Cheesy Finish:
· Crucial Step: Turn the heat down to the lowest possible setting. Gradually add the shredded cheddar cheese, one handful at a time, stirring until each addition is completely melted before adding the next. This prevents the cheese from seizing or making the soup grainy.
· Season with salt and pepper to taste. The soup will continue to thicken as it cools slightly.
- Serve:
· Ladle the hot soup into bowls and let everyone top it like their favorite burger! The classic combo is a sprinkle of shredded lettuce, diced pickles, and a drizzle of ketchup.
Pro-Tips for the Perfect Soup
· Pasta Choice: Elbow macaroni is classic, but you can use other small shapes like cavatappi, shells (conchiglie), or ditalini.
· Avoid Overcooking Pasta: The pasta will continue to absorb liquid as the soup sits. If you plan on having leftovers, consider slightly undercooking the pasta by 1-2 minutes, or storing some soup separately from the pasta.
· Cheese Science: Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy or less smooth.
· Too Thick? If the soup becomes too thick upon standing (the pasta soaks up the broth), simply thin it out with a little extra warm milk or broth when reheating.
· Make it Lighter: Use ground turkey or chicken, low-fat milk, and reduce the cheese slightly.
· Make it Spicy: Add a pinch of red pepper flakes with the spices, or a dash of hot sauce at the end.
Storage: Keeps in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen it up.
This soup is a complete meal in a bowl—hearty, cheesy, and packed with familiar, delicious flavors. It’s guaranteed to become a cold-weather favorite!