One-Pot Macaroni Cheeseburger Soup Recipe
Macaroni Cheeseburger Soup Night
I still remember the first time I ladled this macaroni cheeseburger soup into a steaming bowl on a chilly evening. The aroma of browned beef, warm paprika, and melting cheddar filled the kitchen, and the first spoonful tasted like childhood diner comfort with a grown-up twist. It’s thick, creamy, and hearty enough to satisfy a crowd or quiet weeknight cravings.
Why you’ll love this macaroni cheeseburger soup
This recipe is a one-pot, weeknight lifesaver that combines the nostalgic flavors of a cheeseburger with the cozy comfort of soup. It comes together quickly, uses simple pantry ingredients, and makes excellent leftovers for lunch the next day. The creamy cheddar and tender potatoes create a rich texture that kids and adults both adore.
- Ready in about 30 minutes
- Minimal cleanup with a single pot
- Family-friendly and easy to customize
Ingredients
Protein
- 1 pound ground beef
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
Soup Base
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
Dairy
- 1 cup shredded cheddar cheese
- 1 cup milk
Garnish
- 1/4 cup fresh parsley, chopped for garnish
Instructions
Step 1
In a large pot over medium heat, add the ground beef and cook for 8 to 10 minutes until well browned and no pink remains. Drain any excess fat, leaving about a teaspoon for flavor. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
Step 2
Add the diced potatoes, 4 cups beef broth, Worcestershire sauce, mustard, and paprika to the pot. Increase heat to bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 3
Reduce heat to low and stir in the shredded cheddar cheese and milk. Continue to cook for an additional 3 to 5 minutes, stirring occasionally, until the cheese is fully melted and the soup becomes creamy and slightly thickened. Look for the cheese to be smoothly incorporated and the soup to coat the back of a spoon.
Step 4
Taste and season with salt and pepper to your preference. Serve the soup hot, garnished with fresh chopped parsley.
Pro Tips and Variations
- Brown the beef well for a deeper, caramelized flavor and make sure to drain excess fat so the soup isn’t greasy.
- If you prefer a pasta version, stir in 1 to 2 cups cooked macaroni or pasta shells in the last few minutes.
- For a smoother soup, mash a few potato chunks in the pot before adding the cheese.
- Make it lighter by swapping half the beef for ground turkey and using low fat milk.
- Freeze cooled soup in airtight containers for up to 3 months; thaw overnight in the fridge and reheat gently.
- If you want a different stuffed-pasta spin, check this similar one-pot option one-pot ravioli soup for inspiration.
Serving Suggestions
- Serve with warm crusty bread or buttery dinner rolls for dipping.
- A crisp green salad balances the richness nicely.
- Add a dill pickle spear or sliced pickles on the side to echo classic cheeseburger flavors.
- Top each bowl with extra shredded cheddar and a sprinkle of black pepper.
- Pair with simple oven fries or chips for a diner-style meal.
FAQ
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the onion and garlic first, then add everything to the slow cooker and cook on low for 4 to 6 hours until potatoes are tender. Stir in cheese and milk at the end.
Q: Can I substitute potatoes with pasta directly in the recipe?
A: You can, but cook pasta separately to al dente and stir it in just before serving to avoid mushy pasta in leftovers.
Q: How can I thicken the soup more?
A: Simmer uncovered for a few extra minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until thickened.
Q: Is this freezer-friendly?
A: Yes. Freeze in portion-sized containers. When reheating, thaw in the fridge overnight and warm gently on the stove, adding a splash of milk if it seems too thick.
Warm wishes
Thanks for reading and trying this cozy, easy macaroni cheeseburger soup. I hope it becomes a regular in your rotation—leave a comment to tell me how you customized it or what your family loved most.
Reader Review
“This soup is dinner-table magic. So simple but everyone asked for seconds. The cheddar makes it feel indulgent without being fussy.”
Conclusion
If you want another stovetop take on cheeseburger soup with a no-velveeta approach, check out this version from Midwest Foodie Blog Midwest Foodie Blog cheeseburger soup.
Macaroni Cheeseburger Soup
Ingredients
Method
- In a large pot over medium heat, add the ground beef and cook for 8 to 10 minutes until well browned and no pink remains. Drain any excess fat, leaving about a teaspoon for flavor.
- Add the chopped onion and minced garlic and sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
- Add the diced potatoes, 4 cups beef broth, Worcestershire sauce, mustard, and paprika to the pot.
- Increase heat to bring the mixture to a boil, then reduce to a low simmer.
- Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce heat to low and stir in the shredded cheddar cheese and milk.
- Continue to cook for an additional 3 to 5 minutes, stirring occasionally, until the cheese is fully melted and the soup becomes creamy and slightly thickened.
- Taste and season with salt and pepper to your preference.
- Serve the soup hot, garnished with fresh chopped parsley.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
- Cheesy Beef Rigatoni Bake - January 5, 2026
- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
