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One-pot Macaroni Cheeseburger Soup

This One-Pot Macaroni Cheeseburger Soup is a comforting and hearty dish that combines the flavors of a classic cheeseburger with the texture of macaroni and cheese. Perfect for weeknight dinners, this soup is easy to make and requires minimal cleanup!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Ladle
  • 1 Cutting board

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 6 cups chicken broth
  • 2 cups elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • to taste salt and pepper
  • fresh parsley for garnish optional

Instructions
 

  • In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, about 5-7 minutes. Drain any excess fat.
  • Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Stir in the elbow macaroni and reduce heat to a simmer. Cook for about 8-10 minutes, or until the macaroni is al dente, stirring occasionally.
  • Once the pasta is cooked, reduce the heat to low, and stir in the shredded cheddar cheese and milk. Mix until the cheese is melted and the soup is creamy.
  • Add Worcestershire sauce, paprika, salt, and pepper to taste. Stir well to combine.
  • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
  • For variations, feel free to customize the vegetables according to your preference, or add a pinch of cayenne pepper or some diced jalapeños for spice.
  • Store leftover soup in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat before serving.

Notes

Feel free to customize the vegetables according to your preference. Bell peppers or peas can be great additions.
For a spicier version, consider adding a pinch of cayenne pepper or some diced jalapeños.
This soup can be stored in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat before serving.