One-Pot Macaroni Cheeseburger Soup

If there’s one thing that screams comfort food, it’s the irresistible combination of macaroni, beef, and melted cheese—all cozying up together in a rich, creamy soup. Our One-Pot Macaroni Cheeseburger Soup brings all the nostalgia of a classic cheeseburger into a warm, hearty bowl of goodness. It’s the perfect dish to whip up when you crave something indulgent, comforting, and ridiculously satisfying—all without the hassle of multiple pots and pans.

Whether it’s a chilly weeknight dinner, a casual gathering with friends, or a cozy meal to share with your family, this soup hits all the right notes. Creamy, cheesy, and packed with flavor, it’s the kind of dish that will make everyone reach for seconds—if not thirds!

Why You’ll Love This Recipe

• One-pot convenience: Minimal cleanup without sacrificing flavor.
• Rich, cheesy indulgence: A creamy base loaded with cheddar, Monterey Jack, and cream cheese.
• Hearty and satisfying: Packed with ground beef and pasta to keep everyone full.
• Customizable: Adjust the spice, cheese blend, or pasta to suit your taste.
• Quick prep: Ready in just 40 minutes, perfect for busy weeknights.
• Family-friendly: Loved by kids and adults alike.

Ingredients Breakdown

Here’s everything you’ll need to make this comfort-filled soup. Measurements are precise for 6 servings.

Main Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Liquids & Dairy

• 4 cups beef broth
• 2 cups milk
• 1 cup heavy cream
• 4 oz cream cheese, softened

Pasta & Cheese

• 2 cups elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Seasonings & Garnish

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped (for garnish)

Tools & Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Immersion blender (optional, for a smooth texture)
• Cheese grater (if shredding cheese yourself)

Step-by-Step Instructions

This recipe is designed for clarity and ease, making even a first-time cook feel confident.

1. Brown the beef: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 lb ground beef and cook until fully browned, breaking it apart with a spoon. Drain any excess fat to avoid a greasy soup.
2. Sauté onion and garlic: Add the finely chopped onion and minced garlic to the pot. Cook for 3–4 minutes until the onion becomes translucent and the garlic is fragrant. This step builds the foundational flavor.
3. Add liquids: Pour in 4 cups of beef broth, 2 cups of milk, and 1 cup heavy cream. Stir gently and bring the mixture to a gentle simmer.
4. Cook the pasta: Add 2 cups uncooked elbow macaroni, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Stir occasionally and cook until the pasta is tender, about 10–12 minutes.
5. Incorporate cream cheese: Reduce heat to low. Add 4 oz of softened cream cheese, stirring until fully melted and smooth.
6. Add shredded cheeses: Stir in 2 cups cheddar and 1 cup Monterey Jack cheeses until melted into a thick, creamy base.
7. Blend (optional): For an ultra-smooth texture, use an immersion blender. You can also leave it slightly chunky for more texture.
8. Taste and adjust: Sample the soup and add more salt or pepper if needed.
9. Garnish and serve: Ladle hot soup into bowls and sprinkle with 1/4 cup chopped fresh parsley. Serve immediately for the best flavor and texture.

Tips & Variations

• Vegetarian option: Swap the ground beef for plant-based crumbles and use vegetable broth instead of beef broth.
• Vegan option: Use dairy-free milk, cream, and vegan cheeses. Nutritional yeast can add an extra cheesy flavor.
• Gluten-free option: Substitute elbow macaroni with a gluten-free pasta.
• Adjusting spice: Add a pinch of cayenne or smoked paprika for more heat.
• Pantry swaps: Swiss or mozzarella cheese works in place of Monterey Jack for a different flavor profile.

Flavor Profile & Pairings

This soup is creamy, cheesy, and savory, with a subtle smokiness from paprika and a hint of earthiness from oregano. The ground beef adds hearty umami, while fresh parsley on top brings a pop of color and freshness.

For sides, pair it with:

• Garlic bread or soft dinner rolls
• Simple green salad with vinaigrette
• Roasted vegetables for added texture

Nutritional Overview (Per Serving, Approximate)

Nutrient	Amount
Calories	540 kcal
Protein	28 g
Carbohydrates	38 g
Fat	30 g
Fiber	2 g
Sugar	6 g

Dietary notes: Contains dairy and gluten. Can be adapted to vegetarian, vegan, or gluten-free diets with swaps.

Make-Ahead & Meal Prep Tips

• Advance prep: Chop onions and garlic ahead of time. Cheese can be shredded in advance.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk if needed to restore creaminess.

FAQs

1. Can I use other pasta shapes?
Yes! Small pasta like shells, rotini, or cavatappi work well, but cooking times may vary slightly.

2. Can I freeze this soup?
Yes, but pasta may absorb extra liquid when frozen. Consider slightly undercooking the pasta before freezing.

3. How can I make it extra cheesy?
Add an additional 1/2 cup of cheddar or a mix of your favorite cheeses before serving.

4. Is this soup kid-friendly?
Absolutely! Its creamy, cheesy nature makes it a hit with kids and adults alike.

5. Can I make it spicier?
Yes! Add a pinch of cayenne pepper or red chili flakes while cooking for some heat.

6. Can I leave out the cream cheese?
Cream cheese adds creaminess and body. Omitting it will make the soup less thick, but it’s still delicious.

Cooking Timeline (at a Glance)

Step	Time
Prep ingredients	15 minutes
Brown beef & sauté aromatics	7 minutes
Cook pasta in liquids	10–12 minutes
Incorporate cheeses & finish	6–8 minutes
Total	40 minutes

Serving Suggestions

Serve piping hot in deep bowls, garnished with fresh parsley. Add crunchy breadsticks or crackers on the side for dipping. For a fun presentation, serve in bread bowls for an extra cozy touch.

Recipe Variations

1. Bacon Cheeseburger Soup: Add 4–6 slices of cooked, crumbled bacon.
2. Tex-Mex Cheeseburger Soup: Add diced green chilies, cumin, and a squeeze of lime for a zesty twist.
3. Mushroom Cheeseburger Soup: Add sautéed mushrooms with the onions for an earthy depth.
4. Extra Veggie Soup: Add diced carrots, celery, or bell peppers for extra nutrition and color.

Ingredient Spotlight

Ground Beef: Opt for 80/20 beef for a juicy, flavorful soup. Drain excess fat to keep the soup creamy, not greasy.
Cheddar Cheese: Sharp cheddar brings depth, while Monterey Jack keeps it smooth and melty. Freshly shredding cheese ensures it melts perfectly.

Pro Cooking Tips

• Use medium heat when cooking the pasta in the liquids to prevent sticking or burning.
• Stir frequently once the cheese is added to avoid clumping.
• Let the soup rest 2–3 minutes off heat before serving; it thickens slightly as it cools.

Storage & Freezing Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze without pasta if possible; cook fresh pasta when ready to serve.
• Reheating: Warm on low, adding milk as needed to restore creaminess.

Expanded Conclusion

This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort dish that combines the best of two worlds: the cozy familiarity of a cheeseburger and the soul-warming charm of a creamy soup. Quick to prepare, indulgently cheesy, and endlessly customizable, it’s perfect for busy weeknights, family dinners, or even meal prep for the week ahead.

Dive into a bowl of this soup, grab your favorite spoon, and enjoy a cozy, flavorful experience that brings a little happiness to every bite. Don’t forget to garnish with fresh parsley for that final pop of color and freshness. Once you try this recipe, it’s likely to become a family favorite you’ll return to again and again.

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