Description

This One-Pot Macaroni Cheeseburger Soup is a comforting and hearty dish that combines the flavors of a classic cheeseburger with creamy, cheesy macaroni soup. Made in a single pot, it features ground beef, cheddar and mozzarella cheeses, tender elbow macaroni, and flavorful seasonings, perfect for a satisfying weeknight meal.

Ingredients

Scale

Meat and Aromatics

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced

Liquids and Dairy

3 cups chicken broth
1 1/2 cups milk
2 cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese

Dry Ingredients and Seasonings

2 tablespoons all-purpose flour
2 cups uncooked elbow macaroni
1 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional and Garnishes

1/2 cup diced pickles (optional)
2 tablespoons chopped fresh parsley for garnish

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Instructions

Cook the beef and aromatics: In a large pot or Dutch oven over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are softened, stirring occasionally. Drain excess fat if necessary to avoid greasiness.
Add the flour: Sprinkle the all-purpose flour over the beef mixture. Stir well to coat the meat and onions evenly with the flour, which helps thicken the soup later.
Add broth and milk: Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming. Then stir in the milk, mixing well to combine all liquids evenly.
Season the soup: Add mustard powder, paprika, salt, and black pepper to the pot. Stir to distribute the seasonings throughout the mixture, enhancing the classic cheeseburger flavor.
Cook the pasta: Bring the soup to a gentle simmer. Add the uncooked elbow macaroni, and cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is tender but not mushy.
Add cheeses: Lower the heat to low. Stir in 1 1/2 cups of the shredded cheddar cheese and all of the shredded mozzarella cheese. Continue stirring until the cheeses melt completely creating a rich and creamy texture.
Adjust seasoning and serve: Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with the remaining cheddar cheese, diced pickles if using, and sprinkled with fresh chopped parsley for a burst of color and freshness.

Notes

For a richer and creamier soup, substitute half-and-half for milk.
Enhance flavor by adding diced tomatoes or cooked crispy bacon.
Be sure to stir frequently when cooking the pasta to prevent sticking to the bottom of the pot.
If you prefer a thicker soup, you can add an additional tablespoon of flour or reduce the amount of broth slightly.
Diced pickles add a tangy crunch, but you can omit them if preferred.