24 One Pot Macaroni Cheeseburger Soup

Directions:

1. Brown Ground Beef: In a large pot over medium heat, cook the ground beef with diced onion until the beef is browned and the onion softens. Drain any excess fat for a lighter soup.
2. Add Beef Broth: Pour in the beef broth, which provides a rich base, and bring the mixture to a boil. This step enhances the soup’s flavor as the broth infuses the beef and onion.
3. Cook Macaroni: Add the elbow macaroni, stirring to ensure it’s evenly distributed. Let it simmer uncovered for about 7-8 minutes, or until the pasta reaches an al dente texture. This way, the pasta absorbs the beefy flavors, adding extra depth to every bite.
4. Add Cheese and Milk: Lower the heat to medium-low, then add the milk and shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup reaches a creamy consistency.
5. Season and Serve: Taste the soup, then add salt and pepper as needed. Ladle the soup into bowls while it’s hot and creamy. Enjoy this comforting dish with your favorite toppings!

How to Serve One-Pot Macaroni Cheeseburger Soup

This soup is hearty on its own, but a few simple additions can make it even more satisfying. Serve it with a side of crusty bread, crackers, or even toasted baguette slices for dipping. For extra flavor, top each bowl with freshly chopped parsley, a sprinkle of additional shredded cheese, or even a dollop of sour cream.

How to Store One-Pot Macaroni Cheeseburger Soup

If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When ready to reheat, place the soup in a pot on the stove over low heat, adding a splash of milk or beef broth if needed to maintain its creamy texture. Alternatively, you can reheat individual portions in the microwave in 30-second intervals, stirring between each to ensure even heating.

Tips to Make One-Pot Macaroni Cheeseburger Soup

• For Extra Creaminess: Use whole milk or half-and-half in place of regular milk for a richer, creamier soup. You can even add a small amount of heavy cream if you like an extra decadent texture.
• Cheese Selection: While cheddar is classic, feel free to mix in a blend of cheeses like Monterey Jack, mozzarella, or even a bit of sharp cheddar for added depth and flavor.
• Prevent Sticking: Stir the soup often, especially after adding the cheese, to keep it from sticking to the bottom of the pot. This will also help the cheese melt evenly into the broth.
• Seasoning Boost: Try adding garlic powder, onion powder, or a sprinkle of smoked paprika for more complexity. A dash of Worcestershire sauce or a splash of soy sauce can add a savory, umami flavor that enhances the beefiness.
• Experiment with Broth: Beef broth is the main choice here, but for a unique taste, try using half beef broth and half chicken broth. This can lighten the overall flavor while still providing richness.
• Use Freshly Shredded Cheese: Pre-shredded cheese has anti-caking agents that can affect melting. For a smoother soup, shred cheese from a block if possible.
• Add Veggies for Nutrition: Stir in some finely diced carrots, celery, or spinach when adding the broth. These veggies will soften as the soup cooks and blend well with the flavors, adding color and nutrients.
• Pasta Cooking Tip: Cook the pasta just until al dente to prevent it from becoming mushy when reheated. The macaroni will continue to absorb liquid as it sits in the soup.
• Reheat with Care: When reheating leftovers, add a splash of milk or broth to maintain the creamy consistency, as the soup may thicken in the fridge.
• Garnish for Presentation: Fresh herbs like parsley or chives, a sprinkle of black pepper, or a small handful of extra shredded cheese on top can make the soup look and taste even more appealing.

Variations for One-Pot Macaroni Cheeseburger Soup

• Add Veggies: For a nutritious boost, toss in some diced tomatoes, bell peppers, carrots, or even a handful of spinach or kale. These veggies add color and texture without overwhelming the cheeseburger flavor.
• Try Different Cheeses: While cheddar is traditional, you can experiment with Monterey Jack, mozzarella, or even smoked gouda for a unique twist. A combination of cheeses can give the soup a richer and more complex flavor.
• Make It Spicy: Add a pinch of crushed red pepper flakes, a dash of hot sauce, or even chopped jalapeños for some heat. A bit of pepper jack cheese mixed in can also add a spicy, creamy kick.
• Bacon Cheeseburger Soup: For a “bacon cheeseburger” vibe, add cooked, crumbled bacon on top as a garnish or mix it directly into the soup. This adds a savory, smoky flavor that pairs perfectly with the creamy cheese.
• Low-Carb Option: Skip the macaroni and substitute with cauliflower florets or zucchini noodles. This variation is great for those looking for a low-carb or keto-friendly option, while still enjoying a hearty, cheeseburger-inspired meal.
• Add Potatoes: Swap out the macaroni for small diced potatoes to make it more of a cheeseburger potato soup. The potatoes add a creamy texture and blend nicely with the cheese and beef flavors.
• Taco Cheeseburger Twist: Add a packet of taco seasoning to the ground beef while browning and use pepper jack cheese for a Tex-Mex version of this soup. Serve with crushed tortilla chips on top for extra crunch!

FAQs for One-Pot Macaroni Cheeseburger Soup

Q: Can I use a different type of pasta instead of elbow macaroni?
A: Yes, you can use other small pasta shapes like shells, rotini, or ditalini. Just keep in mind that different shapes may have slightly different cooking times, so adjust as needed to keep the pasta al dente.

Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to restore its creamy consistency, as the pasta may absorb some of the liquid over time.

Q: Is there a way to make this soup gluten-free?
A: Yes, simply substitute the elbow macaroni with gluten-free pasta. Be sure to monitor the cooking time, as gluten-free pasta often cooks faster than regular pasta.

Q: Can I freeze this soup?
A: This soup is best enjoyed fresh, but if you’d like to freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months. When ready to reheat, thaw it overnight in the fridge and add a little broth or milk to refresh the texture as you warm it up.

Q: How can I make the soup thicker or thinner?
A: For a thicker soup, simmer it a little longer before adding the cheese, or add a small amount of cornstarch slurry. To thin it out, simply add more broth or milk until you reach your desired consistency.

Q: What can I use instead of beef broth?
A: If you’re out of beef broth, chicken or vegetable broth can work in a pinch, though the flavor will vary slightly. A splash of soy sauce or Worcestershire sauce can help add back some of the richness that beef broth provides.

Q: Can I use ground turkey instead of ground beef?
A: Yes, ground turkey is a great lean alternative to ground beef. The flavor will be slightly different, but it’s a delicious variation that makes the soup a bit lighter.

Q: How can I prevent the cheese from clumping?
A: To avoid clumping, add the cheese gradually over low heat while stirring continuously. Using freshly shredded cheese rather than pre-shredded (which often has anti-caking agents) can also help the cheese melt smoothly into the soup.

Q: Can I make this soup dairy-free?
A: Yes, you can substitute the milk with a dairy-free alternative like almond or oat milk, and use a dairy-free cheese alternative. The flavor may differ slightly, but it can still be creamy and delicious.