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One-Pot Cheeseburger Macaroni Soup

Hearty soup combining classic cheeseburger flavors with tender macaroni in a creamy, cheesy broth - perfect comfort food in one pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef 80/20 blend
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups whole milk
  • 2 cups elbow macaroni uncooked
  • 2 cups sharp cheddar cheese shredded
  • 4 oz cream cheese cubed
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and pepper to taste
Optional Toppings
  • green onions chopped
  • bacon bits
  • sour cream

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle for serving

Method
 

  1. In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it apart as it cooks, about 6-8 minutes.
  2. Add diced onion to the pot and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Stir in tomato paste, Worcestershire sauce, paprika, garlic powder, and onion powder. Cook for 1 minute to develop flavors.
  4. Pour in beef broth and milk, bringing the mixture to a gentle boil while scraping up any browned bits from the bottom of the pot.
  5. Add the uncooked elbow macaroni and cook for 12-14 minutes, stirring occasionally, until pasta is tender.
  6. Reduce heat to low and gradually stir in cubed cream cheese until melted and smooth.
  7. Add shredded cheddar cheese in handfuls, stirring constantly until completely melted and creamy.
  8. Season with salt and pepper to taste. Serve hot with desired toppings like green onions, bacon bits, or sour cream.

Notes

For extra richness, add a splash of heavy cream at the end. If soup becomes too thick, thin with additional broth or milk. Leftovers keep well for 3-4 days in the refrigerator.