One Pot Macaroni Cheeseburger Soup

Ever had one of those days when you’re craving both a cheeseburger AND mac and cheese but can’t decide which to make? Or maybe you’re just looking at a pile of dishes from yesterday and thinking “nope, not today Satan!” Well, friend, I’ve got the perfect solution that’ll make your taste buds high-five your laziness: One Pot Macaroni Cheeseburger Soup. It’s exactly what it sounds like – all the comfort of mac and cheese, all the flavors of a cheeseburger, and only ONE pot to clean up afterward. Winning at life, much?

Why This Recipe is Awesome

Let me count the ways this recipe deserves a standing ovation in your kitchen:

First off, it’s a one-pot wonder. That means less time washing dishes and more time scrolling through TikTok with cheesy fingers. You’re welcome.

Second, it combines two comfort food heavyweights into one magnificent bowl of happiness. It’s like if mac and cheese and a cheeseburger had a beautiful soup baby that you get to eat. Not weird at all, I promise.

Third, it’s completely customizable based on what you’ve got lying around your fridge. Forgotten vegetables? Throw ’em in. Different cheese? Sure thing. This recipe is basically the “choose your own adventure” of comfort food.

And lastly, it’s basically impossible to mess up. Unless you set your kitchen on fire, in which case we have bigger problems than soup.

Ingredients You’ll Need

• 1 pound ground beef (the leaner, the better, but who are we kidding?)
• 1 medium onion, diced (tears are part of the cooking process, embrace them)
• 2 cloves garlic, minced (or more if you’re not planning on kissing anyone soon)
• 1 tablespoon tomato paste (that’s the stuff in the tiny can you always forget about)
• 4 cups beef broth (store-bought is fine, we’re not judging)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups elbow macaroni, uncooked (or whatever pasta shape speaks to your soul)
• 2 cups shredded cheddar cheese (freshly shredded melts better, but the pre-shredded stuff works if you’re really committed to that laziness vibe)
• 1 tablespoon Dijon mustard (the secret ingredient that makes people go “hmm, what IS that?”)
• 1 cup milk (whole milk makes it creamier, but use what you’ve got)
• Salt and pepper to taste
• Optional garnishes: chopped pickles, extra cheese, crispy bacon bits, sliced green onions (for when you’re feeling fancy)

Step-by-Step Instructions

1. Brown the beef. In a large pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink, about 5-7 minutes. If your beef released enough fat to swim in, drain some of it off. If not, congrats on your lean meat!
2. Add the aromatics. Toss in the diced onion and cook until they’re getting soft and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Pro tip: If your garlic burns, just start over. Burnt garlic is the devil’s seasoning.
3. Build the flavor base. Stir in the tomato paste and cook for about a minute, letting it get a bit caramelized. It should smell ridiculously good right about now.
4. Add the liquids. Pour in the beef broth and canned tomatoes with their juice. Bring the mixture to a boil, stirring occasionally. This is a good time to text someone about how you’re “cooking up something amazing” with a chef emoji.
5. Cook the pasta. Once boiling, add the macaroni, reduce heat to a simmer, and cook until the pasta is tender, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom and creating a crusty mess.
6. Make it cheesy. Reduce heat to low and stir in the Dijon mustard, milk, and shredded cheese. Stir until the cheese is melted and the soup looks gloriously creamy. Season with salt and pepper to taste.
7. Serve it up! Ladle into bowls and top with your chosen garnishes. I personally believe the pickles are non-negotiable for that true cheeseburger experience, but you do you.

Common Mistakes to Avoid

Overcooking the pasta: Nobody wants mushy macaroni. Test it a minute or two before the package says it should be done. Remember, it’ll continue cooking a bit in the hot soup.

Using pre-shredded cheese only: That stuff is coated with anti-caking agents that can make your soup grainy. Mix in some freshly grated cheese for maximum meltability. Yes, I just made up that word.

Skipping the Dijon: It might seem weird, but that tangy kick is what makes this soup taste like a cheeseburger instead of just beef pasta soup. Trust the process.

Walking away during cooking: This soup needs occasional stirring, especially when the pasta’s cooking. Unless you enjoy scraping burnt pasta off the bottom of your pot (spoiler alert: you don’t), stick around.

Alternatives & Substitutions

Protein swap: Not feeling beef? Ground turkey or chicken works great for a lighter option. You might want to add a splash more oil when cooking since they’re leaner.

Dairy-free needs: Plant-based milk and vegan cheese can work, but FYI, the meltability factor drops significantly. Maybe add a bit of nutritional yeast to boost the cheesy flavor.

Pasta options: Any short pasta shape works here. Rotini, shells, farfalle – go wild! Just adjust cooking time accordingly. Those cute little alphabet shapes? Totally acceptable if you want to spell out sassy messages in your soup.

Veggie boosters: Add diced bell peppers, grated carrots, or a handful of spinach if you’re trying to convince yourself this is “healthy.” I see you, and I respect the effort.

Spice it up: Add a dash of hot sauce or red pepper flakes if you’re into that whole “feeling alive” thing.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
You can, but the pasta will continue absorbing liquid, turning your soup into more of a casserole situation. Not necessarily bad, just different. If making ahead, cook the pasta separately and add it when reheating.

Will this freeze well?
Dairy-based soups can get a bit weird in the freezer, separating and becoming grainy when thawed. Can you do it? Sure. Should you? Maybe make a smaller batch instead.

How do I make this healthier?
Healthier? In this economy? Fine… use lean ground beef or turkey, whole grain pasta, low-sodium broth, and reduce the cheese (though I’ll judge you silently for that last one).

My soup is too thick/thin. Help?
Too thick? Add more broth or milk. Too thin? Mix a tablespoon of cornstarch with cold water and stir it in, or just let it simmer uncovered for a few more minutes. Cooking is basically just controlled chaos anyway.

Can I make this in a slow cooker?
You can cook the meat and veg, then transfer to a slow cooker with the liquids and tomatoes for a few hours on low. Add the pasta in the last 30 minutes, then stir in cheese and milk at the very end. Is it easier? Debatable. Does it dirty more dishes? Absolutely.

Final Thoughts

There you have it – a soup that satisfies multiple cravings while being easy enough to make when your brain is running on minimal bandwidth. It’s the perfect comfort food for those days when adulting feels like too much (which is, let’s be honest, most days).

The beauty of this One Pot Macaroni Cheeseburger Soup is that it’s almost impossible to mess up, incredibly satisfying, and adaptable to whatever you’ve got in your kitchen. Plus, you can totally pretend you slaved away for hours while actually spending most of the cooking time scrolling through your phone.

So go ahead – whip up a batch, grab a spoon, and curl up somewhere cozy. You deserve this cheesy, beefy hug in a bowl. And when someone asks for your culinary secret? Just wink mysteriously. Some things are better left unsaid… like how ridiculously easy this was to make.