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One-Pot Macaroni Cheeseburger Soup

One-Pot Macaroni Cheeseburger Soup Recipe

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A cozy soup that combines the flavors of a classic cheeseburger with pasta in a creamy broth, perfect for weeknight dinners or meal prep.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 pound ground beef (85–90% lean)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced (optional)
  • 1 stalk celery, diced (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 4 cups low-sodium beef broth
  • 1 cup milk
  • 1 cup half-and-half or heavy cream
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 2 cups shredded sharp cheddar cheese
  • 2 ounces cream cheese, softened (optional)
  • 12 teaspoons dill pickle juice (optional)
  • Sliced green onions or chives, for topping (optional)

Instructions

  1. Heat a large pot over medium-high. Add oil (if needed) and then beef. Cook, breaking it up, until browned. Drain excess fat if needed.
  2. Add onion, carrot, and celery. Cook for 3–4 minutes until soft. Stir in garlic for 30 seconds.
  3. Add salt, pepper, paprika, oregano, tomato paste, mustard, ketchup, and Worcestershire. Stir for 1 minute.
  4. Pour in broth, bring to a boil. Add macaroni and reduce to a lively simmer, stirring often for 8–10 minutes until al dente.
  5. Lower heat to low, stir in milk and cream, warming gently—do not boil.
  6. Off the heat or on very low, stir in cream cheese (if using) and cheddar until smooth. Optionally, add pickle juice.
  7. Ladle into bowls and top with extra cheddar, chopped pickles, and green onions.

Notes

Stir pasta often to prevent sticking. Keep heat low when adding dairy to avoid curdling. For thicker soup, let it sit off heat for 5 minutes or simmer 1–2 minutes more.

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