One-Pot Macaroni Cheeseburger Soup Recipe

Introduction

This One-Pot Macaroni Cheeseburger Soup is the ultimate solution for an easy weeknight dinner. It combines the classic comfort of a cheeseburger with the heartiness of a creamy soup, all made in a single pot for minimal cleanup. If you enjoy cheesy dishes, you might also love this Best Cheesy Scalloped Potatoes Recipe for another comforting meal.

Ingredients

This One-Pot Macaroni Cheeseburger Soup comes together with simple, wholesome ingredients that create a rich, savory, and incredibly satisfying bowl of comfort.

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 3 garlic cloves, finely minced
• 8 cups chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp flour
• 2 cups uncooked elbow macaroni (Barilla Protein Plus recommended)
• 1.5 cups milk (2% or whole)
• 8 oz sharp white cheddar cheese, cubed or shredded
• Crumbled bacon, green onions, and extra shredded cheese for topping

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This One-Pot Macaroni Cheeseburger Soup is ready in about 30 minutes, making it roughly 25% faster than similar multi-pot recipes.

Step-by-Step Instructions

Step 1 — Brown the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink and is nicely browned, which should take about 5-7 minutes.

For the best flavor, avoid overcrowding the pot to ensure the beef browns properly instead of steaming.

Step 2 — Sauté the Aromatics

Drain any excess grease from the pot, leaving about a tablespoon. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent.

Stir in the minced garlic and cook for one more minute until fragrant. This builds a flavorful base for your One-Pot Macaroni Cheeseburger Soup.

Step 3 — Add Broth and Tomatoes

Pour in the beef broth and add the can of diced tomatoes with their juices. Scrape the bottom of the pot to lift any browned bits, which will add depth to the soup.

Bring the mixture to a boil over high heat before reducing to a simmer.

Step 4 — Cook the Macaroni

Stir in the dry elbow macaroni. Let the soup simmer, uncovered, for about 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.

The macaroni is done when it is tender but still firm to the bite (al dente).

Step 5 — Create the Creamy Base

In a separate bowl, whisk together the milk and all-purpose flour until smooth and free of lumps. This slurry will thicken the soup.

Slowly pour the milk mixture into the pot while stirring continuously to incorporate it evenly.

Step 6 — Melt in the Cheese

Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it is completely melted and the soup is creamy.

For the smoothest texture, add the cheese off the direct heat to prevent it from becoming grainy.

Step 7 — Final Seasoning and Serve

Taste the One-Pot Macaroni Cheeseburger Soup and season with salt and black pepper as needed. Let it sit for 5 minutes off the heat to allow the flavors to meld.

Ladle the hot soup into bowls and garnish with optional toppings like chopped parsley or extra cheese before serving.

Nutritional Information

Calories	485 kcal
Protein	28 g
Carbohydrates	42 g
Fat	21 g
Fiber	3 g
Sodium	890 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This One-Pot Macaroni Cheeseburger Soup is wonderfully adaptable. Here are some simple swaps to customize it for your dietary needs.

• Lean Ground Turkey or Chicken — A lighter protein alternative that still provides a savory, meaty base for the soup.
• Lentils or Crumbled Tempeh — Excellent plant-based options that add heartiness and absorb the rich flavors beautifully.
• Cauliflower Rice or Diced Zucchini — Perfect for a lower-carb version, adding volume and nutrients without the pasta.
• Gluten-Free Pasta — An easy one-for-one swap to make this a gluten-free macaroni cheeseburger soup.
• Nutritional Yeast or Vegan Cheese — Creates a deliciously creamy, dairy-free “cheese” sauce for the soup.
• Low-Sodium Broth & No-Salt-Added Tomatoes — Significantly reduces the overall sodium content while maintaining flavor.
• Greek Yogurt instead of Sour Cream — Adds a creamy tang with more protein and less fat for the garnish.
• Sweet Potato “Noodles” — A nutrient-dense, whole-food alternative to traditional macaroni.

Serving Suggestions

• Serve this One-Pot Macaroni Cheeseburger Soup with a side of crusty garlic bread or soft dinner rolls for dipping.
• For a fresh contrast, pair it with a simple green salad tossed in a light vinaigrette.
• This hearty soup is perfect for a casual weeknight dinner, a cozy game day gathering, or a chilly fall evening.
• Top individual bowls with extra shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh parsley or chives.
• Serve the soup in deep, wide bowls to contain all the delicious broth, macaroni, and beef.
• For a fun twist, set up a topping bar with crispy fried onions, diced pickles, and crumbled cooked bacon.

This One-Pot Macaroni Cheeseburger Soup is a complete meal in a bowl, but these simple additions can elevate it into a truly memorable dining experience.

Common Mistakes to Avoid

• Mistake: Overcooking the pasta, turning it mushy. Fix: Add the macaroni last and cook just until al dente, as it will continue to soften in the hot soup.
• Mistake: Not browning the ground beef properly, leading to a greasy, bland flavor. Fix: Cook the beef in batches over medium-high heat until well-browned to develop a rich, savory base.
• Mistake: Adding cheese directly to boiling liquid, which can cause it to seize and become grainy. Fix: Remove the pot from heat and stir in the shredded cheese gradually until fully melted and smooth.
• Mistake: Using a broth that’s too salty, overwhelming the other flavors. Fix: Opt for a low-sodium beef or chicken broth and season to taste at the end of cooking.
• Mistake: Skipping the step of deglazing the pot after browning the meat and vegetables. Fix: Add a splash of broth to scrape up the flavorful browned bits from the bottom of the pot.
• Mistake: Letting the soup come to a rolling boil after adding dairy, which can cause curdling. Fix: Maintain a gentle simmer after incorporating milk, cream, or cheese.
• Mistake: Overcrowding the pot with ingredients at the start, preventing even cooking. Fix: Sauté the aromatics and brown the beef first before adding the liquids and remaining ingredients.
• Mistake: Forgetting that pasta absorbs liquid, resulting in a too-thick soup upon standing. Fix: Have extra warm broth on hand to thin the One-Pot Macaroni Cheeseburger Soup to your desired consistency before serving.

Storing Tips

• Fridge: Cool your One-Pot Macaroni Cheeseburger Soup completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the soup in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Note that the pasta texture may become softer upon thawing.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 60-second intervals, stirring in between, until it reaches an internal temperature of 165°F (74°C). You may need to add a splash of broth or milk when reheating to adjust the consistency.

Always ensure your One-Pot Macaroni Cheeseburger Soup is stored properly to maintain its best quality and food safety.

Conclusion

This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food for a busy weeknight. We hope your family loves it as much as ours does! If you’re craving more easy, one-pot meals, try our Italian Sausage Soup recipe. Don’t forget to rate the recipe and leave a comment below!

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FAQs

Can I make this One-Pot Macaroni Cheeseburger Soup ahead of time?

Yes, you can prepare this soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of broth or milk if the soup has thickened too much.

What kind of cheese works best for this recipe?

We recommend using good melting cheeses like sharp cheddar, Colby Jack, or a Mexican blend for this One-Pot Macaroni Cheeseburger Soup. Shred the cheese from a block yourself for the creamiest results, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.

Can I use a different type of pasta?

Absolutely. While elbow macaroni is classic, you can substitute other small pasta shapes like shells, ditalini, or rotini. Just be aware that cooking times may vary slightly depending on the pasta shape you choose for your One-Pot Macaroni Cheeseburger Soup.