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On cold evenings, nothing brings my family together quite like this creamy, comforting soup. It’s like having your favorite cheeseburger and mac and cheese join forces in the coziest way possible – and the best part? It all comes together in just one pot!
Over the past few months on my Pinterest @mealmia, I’ve been sharing all kinds of soup recipes, from classic chicken noodle to hearty vegetable stews. But this One-Pot Macaroni Cheeseburger Soup? It’s quickly become our family’s ultimate comfort food champion. In reality, it was born on a hectic Wednesday when I needed to combine my kids’ two favorite meals into something quick and easy.
Around here, dinner needs to be three things: delicious, easy to make, and kid-approved. My 8-year-old Jack does his homework at the kitchen counter while I cook, and nothing helps him focus better than the smell of this soup simmering away. Meanwhile, 6-year-old Aliana has appointed herself the official taste-tester, always ready with her special soup spoon. Even my husband John, who usually prefers traditional meals, asks for this soup specifically on chilly nights.
Why This Recipe Works
After countless kitchen experiments and family taste tests, I’ve perfected this recipe to be both incredibly satisfying and surprisingly simple. The best soup nights are when everyone gathers around the pot, each with their favorite toppings ready to go. Jack always adds extra cheese (like father, like son!), while Aliana creates what she calls “soup art” with carefully placed crispy bacon bits.
Of course, there were some interesting learning moments along the way. Like the time I discovered that adding the macaroni too early made it too mushy (a mistake that led to what we now jokingly call “The Great Pasta Mush of 2023”). Or when I accidentally used extra-sharp cheddar and learned that milder cheese actually works better for that classic cheeseburger taste.
Key Components Breakdown
Essential Ingredients
- Ground beef (lean but not too lean – 85/15 is perfect)
- Elbow macaroni
- Yellow onion
- Garlic
- Chicken broth (low sodium)
- Milk (whole milk gives the best results)
- Sharp cheddar cheese
- American cheese (for that authentic cheeseburger taste)
- Yellow mustard
- Seasonings (salt, pepper, onion powder, garlic powder)
- Optional toppings:
- Crispy bacon bits
- Diced tomatoes
- Chopped pickles
- Extra shredded cheese
- Chopped green onions
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
- Ladle
- Can opener
Pro Tip: I found my favorite Dutch oven at a holiday sale, and it’s been a game-changer for this recipe. But any large pot with a heavy bottom will work great!
The Technique Section
Critical Steps
- Browning the Beef The foundation of flavor starts here! Break the ground beef into small, uniform pieces as it browns. My secret? Use a wooden spoon to break it up, then let it develop a nice crust before stirring. As Aliana says, “the crispy bits are the best bits!”
- Building the Base
- Cook onions in the beef drippings until soft
- Add garlic just until fragrant (30 seconds)
- Stir in seasonings to bloom their flavors
- Add broth and scrape up all the flavorful brown bits
- Pasta Perfect Timing This is where timing is everything! Add the macaroni when the broth is at a rolling boil, then reduce to a simmer. Jack is our official timer keeper – he takes this job very seriously!
Temperature and Timing
- Brown beef over medium-high heat (8-10 minutes)
- Simmer pasta for exactly 8-9 minutes
- Add cheese over low heat
- Total cooking time: 30-35 minutes
Pro Tip: Never boil the soup after adding cheese – it’ll become grainy!
Troubleshooting Guide
Common Issues
Problem: Soup Too Thin Solution: Let it simmer uncovered for a few extra minutes. The pasta will help thicken it naturally.
Problem: Grainy Cheese Sauce Solution: Remove pot from heat before adding cheese and stir in gradually. As John always reminds me, “Patience makes perfect!”
Problem: Mushy Pasta Solution: Don’t add pasta until you’re ready to serve within 30 minutes. If making ahead, cook pasta separately.
Variations and Adaptations
Family Favorites
- Jack’s Version: Extra cheese and bacon bits, no tomatoes
- Aliana’s Twist: Tiny pasta stars instead of elbow macaroni
- John’s Style: Added jalapeños for heat
- Mom’s Hack: I often make a double batch and freeze half (without pasta) for busy nights
Seasonal Options
- Summer Light: Add fresh corn and diced bell peppers
- Fall Comfort: Stir in some diced butternut squash
- Winter Warm-Up: Extra cheese and a touch of cream
Quick Tips
- Prep ingredients before starting – it moves fast!
- Grate cheese while beef browns
- Keep broth warm for better cooking
- Stir occasionally to prevent sticking
Storage and Make-Ahead
- Stores well in fridge for 3-4 days
- Freezes beautifully without pasta (up to 3 months)
- Reheat gently on stovetop or microwave
- Add splash of milk when reheating
- If freezing, add fresh pasta when reheating
This One-Pot Macaroni Cheeseburger Soup has become our family’s go-to comfort meal for good reason. It’s not just about the delicious blend of flavors – it’s about how it brings us all together. Whether it’s Jack doing his math homework while sneaking peeks at the pot, Aliana arranging her toppings in perfect circles, or John coming home to the amazing aroma, this soup creates moments we cherish.
I hope this recipe brings as much warmth and joy to your family as it has to mine. Remember, the best soups are made with love and stirred with laughter!
Don’t forget to follow me on Pinterest @mealmia for more cozy family recipes and one-pot wonders. I’d love to see your version of this soup – tag me in your photos!
From my kitchen to yours, Mia ????
Print
Ultimate One-Pot Macaroni Cheeseburger Soup
- Total Time: 35 minutes
- Yield: 6–8 bowls 1x
Description
The perfect blend of two comfort food favorites that will have your family asking for seconds!
Ingredients
For the Base:
- 1 pound lean ground beef (85/15)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- 8 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cups elbow macaroni
For the Cheese Mixture:
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup American cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings:
- Crispy bacon bits
- Extra shredded cheese
- Diced tomatoes
- Chopped pickles
- Green onions
Instructions
- Brown the Beef
- Heat Dutch oven over medium-high heat
- Add ground beef, breaking into small pieces
- Cook until browned (8-10 minutes)
- Drain excess fat if needed, leaving 2 tablespoons
Jack’s Test: “When it smells like a burger, it’s ready!”
- Build the Base
- Add onions to beef, cook until soft (5 minutes)
- Add garlic, cook 30 seconds
- Stir in tomato paste and mustard
- Pour in broth, scraping bottom of pot
- Add milk and bring to boil
Aliana’s Tip: “Stir it like you’re making a tornado!”
- Cook the Pasta
- Add macaroni to boiling liquid
- Reduce heat to medium
- Cook 8-9 minutes, stirring occasionally
- Pasta should be al dente
- Add Cheese
- Remove from heat
- Stir in cheeses gradually
- Add seasonings
- Stir until smooth and creamy
Notes
- Use freshly grated cheese for best melting
- Don’t overcook the pasta
- Adjust liquid if needed for desired consistency
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450
- Fat: 2g
- Carbohydrates: 35g
- Fiber: 24g
- Protein: 28g