One-Pot Macaroni Cheeseburger Soup
Think cheeseburger + mac and cheese in a spoonable, weeknight-easy bowl. This one-pot wonder is rich and cozy without fuss—very much the kind of dependable comfort we love to share at tinsuf.
Yield: 6 servings
Time: 30 minutes
Category: Soup
Cuisine: American
Table of Contents
Ingredients
Instructions
Tips & Swaps
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Ingredients
1 lb ground beef
1 medium onion, diced
2 cups beef broth
2 cups elbow macaroni, uncooked
1 cup milk (whole or 2%)
1 cup shredded cheddar cheese, plus more to finish
Salt and black pepper, to taste
Optional: 1 Tbsp ketchup, 1 tsp yellow mustard, dill pickle relish for serving
Instructions
Brown beef and onion in a large pot over medium heat, 6–8 minutes; drain fat.
Add broth; bring to a boil. Stir in macaroni and cook 7–8 minutes until al dente, stirring occasionally.
Reduce heat. Stir in milk, then cheddar until smooth and creamy. Add ketchup/mustard if using.
Season to taste. Serve hot with extra cheddar (and a touch of pickle relish for true cheeseburger vibes).
Tips & Swaps
Thicker soup: Simmer 2–3 minutes after adding cheese, or melt in 2 oz cream cheese.
Veggie boost: Sauté diced carrots and celery with the onion; toss in frozen peas at the end.
Lean option: Swap ground turkey and use chicken broth.
Make-ahead: Cook pasta separately and add to bowls when serving to avoid over-soft noodles in leftovers.