One-Pot Macaroni Cheeseburger Soup

Introduction**

Imagine a cozy night, a steaming bowl of soup, and the flavors of a juicy cheeseburger blending with creamy macaroni. That’s exactly what this One-Pot Macaroni Cheeseburger Soup delivers — hearty, cheesy, and soul-warming without the use of processed cheese. It’s family-friendly, easy to make, and perfect for chilly evenings or anytime you crave comfort in a spoon.

Ingredients**

For the Soup Base:

• 1 lb (450g) lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, shredded or finely chopped
• 2 celery stalks, diced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups beef broth (or chicken broth for a lighter flavor)
• 2 cups milk (whole or 2%)
• 1 cup heavy cream (or half-and-half)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard (optional but adds flavor)
• 1 tsp paprika
• Salt and black pepper to taste

For the Pasta and Cheese:

• 2 cups elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese (sharp or medium)
• ½ cup shredded mozzarella cheese (for extra creaminess)

Optional Toppings:

• Crumbled cooked bacon
• Diced pickles
• Chopped green onions or parsley
• A sprinkle of extra cheddar

Instructions**

1. Brown the Beef:
   In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat if necessary.
2. Add Aromatics:
   Add diced onion, celery, and carrots to the pot. Sauté for about 5 minutes until softened, then stir in minced garlic and cook another 30 seconds.
3. Make the Roux:
   Push the veggies and meat to the side of the pot. Add butter in the center, let it melt, then sprinkle in flour. Stir constantly for about 1 minute until you form a thick paste — this will thicken your soup.
4. Add Liquids:
   Slowly pour in the beef broth while stirring to avoid lumps. Add milk, heavy cream, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir everything together until smooth.
5. Simmer:
   Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 10–15 minutes to thicken and develop flavor.
6. Add Pasta:
   Stir in the uncooked macaroni. Simmer for 8–10 minutes, stirring occasionally, until the pasta is tender.
7. Add Cheese:
   Turn off the heat. Gradually stir in the shredded cheddar and mozzarella until melted and creamy. Taste and adjust seasoning as needed.
8. Serve Hot:
   Ladle into bowls and top with your favorite cheeseburger toppings — bacon, pickles, or even a drizzle of ketchup and mustard if you’re bold!

Tips & Variations**

• For spice lovers: Add a pinch of cayenne or a spoon of hot sauce.
• For more veggies: Add peas, corn, or bell peppers.
• For a thicker soup: Reduce the broth slightly or simmer longer before adding cheese.
• For a leaner version: Swap beef for ground turkey or chicken.

Nutritional Highlights (per serving, approx.)**

• Calories: 450
• Protein: 28g
• Carbs: 32g
• Fat: 23g
• Calcium-rich from real cheese and milk
• Packed with protein from beef and pasta

History & Inspiration**

Cheeseburger soup is believed to have originated in Midwestern America, where cold winters called for hearty meals that combined familiar flavors. The idea of turning a classic cheeseburger into a soup gained traction in diners and home kitchens in the 1980s — a clever way to satisfy burger cravings in spoonable form!

Benifits

• Comforting & filling: Perfect for family dinners.
• No processed cheese: Real ingredients mean richer flavor.
• Balanced meal: Combines protein, carbs, and dairy for a wholesome dish.
• Freezer-friendly: Reheats beautifully for meal prep.

For the Lovers of Comfort Food**

If you’re the type who can’t resist creamy pastas, cheesy casseroles, or thick chowders, this soup will win your heart. Each bite is like wrapping yourself in a cozy blanket — rich, creamy, and nostalgic

Conclusion**

One-Pot Macaroni Cheeseburger Soup brings together everything you love in one easy dish — juicy beef, tender pasta, and melty cheese in a creamy, savory broth. No Velveeta, no fuss, just pure homemade goodness. Whether you’re feeding a crowd or making leftovers for the week, this soup will keep everyone coming back for seconds.