Description
This One-Pot Macaroni Cheeseburger Soup combines the hearty flavors of a cheeseburger with the comforting warmth of a creamy soup. Ground beef, diced tomatoes, elbow macaroni, and sharp cheddar cheese come together in a rich, cheesy broth, making it a perfect family-friendly meal that’s quick and easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Optional Toppings
- Diced pickles
- Ketchup
- Mustard
- Other favorite burger toppings
Instructions
- Cook the beef, onion, and garlic: In a large pot or Dutch oven over medium-high heat, brown the ground beef while breaking it apart. When the beef is halfway cooked, add the chopped onion and minced garlic. Continue cooking until the onion is translucent and the beef is fully browned. Drain excess grease if needed.
- Add tomatoes, broth, and pasta: Stir in the undrained diced tomatoes and beef broth. Bring the mixture to a gentle boil, then add the elbow macaroni. Stir well, reduce heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally until the pasta is tender.
- Melt the cheese: Turn off the heat and stir in the shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is creamy and smooth. Season with salt and pepper to taste.
- Serve with toppings: Ladle the hot soup into bowls and add your favorite burger-inspired toppings such as diced pickles, ketchup, or mustard. Serve immediately and enjoy this rich, cheesy comfort food.
Notes
- Drain excess grease after browning the beef to avoid a greasy soup.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Feel free to add other burger toppings like cooked bacon bits or sautéed mushrooms.
- If you prefer a thicker soup, reduce the beef broth slightly or simmer uncovered for a few extra minutes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
