One-Pot Macaroni Cheeseburger Soup Recipe

Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon. Drain any excess grease if necessary.

Step 2: Sauté the Veggies

1. Add the diced onion, grated carrot, celery, and garlic to the pot with the browned beef.
2. Cook for 3–5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Add Liquids and Seasonings

1. Stir in the beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, paprika, mustard powder, salt, and black pepper.
2. Bring the mixture to a gentle boil.

Step 4: Cook the Pasta

1. Stir in the uncooked elbow macaroni. Reduce the heat to medium-low and let the soup simmer for 10–12 minutes, or until the pasta is tender.
2. Stir occasionally to prevent the pasta from sticking to the bottom.

Step 5: Make It Creamy

1. Reduce the heat to low. Stir in the milk and shredded cheddar cheese.
2. Continue stirring until the cheese is fully melted and the soup is creamy and smooth. Adjust seasoning with salt and pepper if needed.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with chopped parsley or crumbled bacon, if desired.
2. Serve hot with crusty bread, crackers, or a simple side salad.

Tips for Success

• Cheese Choice: Use sharp cheddar for a bolder flavor, or mix in some mozzarella or pepper jack for a twist.
• Pasta Perfection: Cook the pasta in the soup for convenience, but if you prefer firmer pasta, cook it separately and stir it in at the end.
• Customize It: Add diced pickles for a cheeseburger-like tang or stir in a dollop of sour cream for extra richness.
• Meal Prep: This soup freezes well. Let it cool completely before storing in freezer-safe containers. Reheat gently to avoid curdling.