Creamy one-pot cheeseburger macaroni soup—rich, cheesy, hearty, comforting, satisfying, delicious, cozy, and filling family-friendly dinner.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup and maximum flavor all in one pot.
- Family-Friendly: Kids and adults will both love the comforting flavors.
- Quick & Easy: Ready in just over 30 minutes, perfect for busy nights.
- Cheesy & Creamy: Loaded with cheddar and mozzarella for that rich, melty finish.
- Hearty & Filling: Ground beef and pasta make it a complete, satisfying meal.
- Customizable: Add your favorite burger toppings as garnishes.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
- Perfect For Leftovers: Tastes even better the next day.
- Great For Cold Weather: A cozy, warming bowl of soup for chilly evenings.
- Comfort In A Bowl: Tastes like your favorite cheeseburger meets creamy mac and cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 4 cups beef broth
- 1 (15-ounce) can diced tomatoes
- 1 cup heavy cream
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon Dijon mustard (optional)
- Fresh parsley or green onions for garnish
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess fat if needed.
- Add the diced onion and cook for 3 minutes, until translucent. Stir in garlic and cook for another 30 seconds.
- Season with salt, pepper, paprika, and oregano. Stir to combine.
- Pour in beef broth and diced tomatoes (with juices). Bring to a boil.
- Stir in uncooked macaroni and reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in heavy cream, cheddar, mozzarella, and mustard (if using). Cook for another 2–3 minutes until cheese is melted and soup is creamy.
- Remove from heat and let sit a few minutes to thicken.
- Garnish with parsley or green onions and serve hot.
Servings And Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories Per Serving: Approximately 520 kcal
Variations
- Make It Spicy: Add red pepper flakes or a dash of hot sauce.
- Swap The Meat: Use ground turkey or chicken instead of beef.
- Add Veggies: Stir in frozen peas, corn, or spinach for extra nutrition.
- Use Other Pasta Shapes: Shells, penne, or rotini work well too.
- Cheeseburger Toppings Twist: Add pickles or chopped tomatoes as garnish.
- Lighter Version: Substitute half-and-half for the heavy cream.
- Extra Cheesy: Mix in pepper jack or American cheese for more flavor.
- Gluten-Free: Use gluten-free pasta and check labels on other ingredients.
- Make It A Bake: Pour finished soup into a casserole dish, top with extra cheese, and broil for 5 minutes.
- Top With Croutons: Adds a fun burger-bun texture!
Storage/Reheating
Storage:
Cool leftovers completely and store in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it’s too thick. Microwave in 30-second intervals, stirring in between.
FAQs
Can I Use Pre-Cooked Pasta?
Yes, but reduce the broth slightly and stir it in just before adding the cream and cheese to prevent overcooking.
Can I Freeze This Soup?
It’s best enjoyed fresh, as dairy and pasta can change texture when frozen. However, you can freeze it in portions and reheat slowly.
What Can I Use Instead Of Heavy Cream?
Try half-and-half or whole milk with a tablespoon of butter for a lighter version.
Is This Recipe Kid-Friendly?
Absolutely! It combines classic kid-approved flavors: cheeseburger, pasta, and creamy cheese.
Can I Make This Vegetarian?
Yes, swap ground beef for a plant-based alternative and use vegetable broth.
What Kind Of Cheese Works Best?
Cheddar for flavor, mozzarella for meltiness—together they’re perfect. You can mix in others like Colby or Monterey Jack.
How Do I Prevent The Pasta From Getting Mushy?
Don’t overcook and serve immediately. The pasta continues to absorb liquid as it sits.
Can I Make This In Advance?
Yes, just store it and reheat gently with a splash of broth or milk to bring back creaminess.
What Can I Serve With This Soup?
Garlic bread, a crisp green salad, or a simple pickle spear pair well with the hearty flavors.
Can I Skip The Mustard?
Yes, it’s optional. It adds a tangy layer of flavor but the soup is still delicious without it.
Conclusion
Creamy One-Pot Cheeseburger Macaroni Soup is the ultimate quick comfort food mashup. It’s everything you love about cheeseburgers and mac & cheese—together in a single creamy, satisfying bowl. With simple ingredients, rich flavor, and kid-friendly appeal, this dish is bound to become a favorite in your meal rotation.
Try More One-Pot and Comfort Food Favorites
After savoring every spoonful of this Creamy One-Pot Cheeseburger Macaroni Soup, you might find yourself craving more hearty, hassle-free dishes. Warm up with the ultra-comforting Mac and Cheese Meatloaf Casserole — it’s everything you love about weeknight comfort on a single plate. Fans of meaty pasta will love the cheesy richness in our Ground Beef Stroganoff Pasta Casserole With Cheese. For a beefy twist on pasta night, try the indulgent Creamy Parmesan Garlic Beef Bowtie Pasta. If you want more one-dish magic, don’t miss the cheesy, spicy kick of our Cheesy Dorito Chicken Casserole. And for a quick spin on handheld comfort, the Crispy Cheeseburger Egg Rolls pack all the burger goodness into a crispy, golden shell.
Print
Creamy One-Pot Cheeseburger Macaroni Soup
- Total Time: 35 minutes
- Yield: 6 servings
Description
A hearty and comforting one-pot meal that brings together the classic flavors of a cheeseburger with tender macaroni in a creamy, cheesy broth—perfect for cozy weeknights or quick family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 4 cups beef broth
- 1 (15-ounce) can diced tomatoes
- 1 cup heavy cream
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon Dijon mustard (optional)
- Fresh parsley or green onions for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess fat if necessary.
- Add the diced onion and cook for 3 minutes, until translucent. Stir in garlic and cook for another 30 seconds.
- Season with salt, pepper, paprika, and oregano, stirring to coat the meat evenly.
- Pour in beef broth and diced tomatoes (with juices). Bring to a boil.
- Stir in the uncooked macaroni and reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in heavy cream, cheddar, mozzarella, and mustard (if using). Cook for another 2–3 minutes until the cheese is melted and the soup is creamy.
- Remove from heat and let sit for a few minutes to thicken.
- Garnish with fresh parsley or green onions before serving.
Notes
- Use ground turkey or chicken as a lighter alternative to beef.
- Adjust the amount of cheese based on your desired level of creaminess.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American