One-Pot Macaroni Cheeseburger Soup (No Velveeta)

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One-Pot Macaroni Cheeseburger Soup (No Velveeta)

Introduction

One-Pot Macaroni Cheeseburger Soup is a hearty, comforting meal that brings together everything people love about a classic cheeseburger—savory beef, onions, cheese, and pasta—into a warm, creamy soup. This version uses real cheese only, no Velveeta, and is made entirely in one pot for easy cooking and cleanup. It is ideal for busy weeknights, cold weather, or anytime you want a filling family-friendly dish.

Ingredients

Soup Base

  • 1 lb (450 g) ground beef
  • 1 tablespoon olive oil (if beef is lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced

Liquids & Seasoning

  • 4 cups beef broth
  • 2 cups milk (whole or 2%)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder (optional, for cheeseburger flavor)

Pasta

  • 1½ cups uncooked elbow macaroni

Cheese Mixture (No Velveeta)

  • 2 cups freshly shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack or Colby cheese
  • 2 tablespoons cream cheese (optional, for extra creaminess)

Optional Toppings

  • Chopped pickles
  • Crispy bacon bits
  • Diced tomatoes
  • Green onions

Equipment Needed

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cheese grater

Instructions

Step 1: Brown the Beef

  1. Heat the pot over medium heat.
  2. Add ground beef and cook until browned, breaking it up as it cooks.
  3. Drain excess grease if needed.
  4. Remove beef from the pot and set aside.

Step 2: Sauté the Vegetables

  1. Add olive oil if needed.
  2. Add onion, carrot, and celery.
  3. Cook for 4–5 minutes until softened.
  4. Stir in garlic and cook for 30 seconds.

Step 3: Build the Soup

  1. Return the cooked beef to the pot.
  2. Add beef broth, milk, Worcestershire sauce, salt, pepper, paprika, and mustard powder.
  3. Bring to a gentle boil.

Step 4: Cook the Pasta

  1. Stir in macaroni.
  2. Reduce heat to a steady simmer.
  3. Cook uncovered for 10–12 minutes, stirring often to prevent sticking.

Step 5: Add the Cheese

  1. Reduce heat to low.
  2. Stir in cream cheese (if using) until melted.
  3. Gradually add shredded cheeses, stirring constantly until smooth.
  4. Do not boil after adding cheese.

Step 6: Serve

  • Taste and adjust seasoning.
  • Ladle into bowls and add desired toppings.

Tips for Best Results

  • Shred your own cheese to prevent grainy texture.
  • Keep heat low when adding cheese to avoid separation.
  • Stir frequently once pasta is added.
  • Use whole milk for the creamiest soup.
  • Add more broth if soup thickens too much while standing.

Variations

  • Use ground turkey or chicken instead of beef.
  • Add diced potatoes for extra heartiness.
  • Stir in diced tomatoes for a tomato-cheeseburger flavor.
  • Make it spicy with cayenne or diced jalapeños.

Storage

  • Refrigerate leftovers up to 3 days.
  • Reheat gently on the stovetop with extra milk or broth.
  • Not ideal for freezing due to dairy and pasta texture.

Serving Suggestions

  • Serve with crusty bread or garlic toast.
  • Pair with a simple green salad.
  • Top with pickles for an authentic cheeseburger taste.

Final Thoughts

This One-Pot Macaroni Cheeseburger Soup delivers rich, comforting flavor using real ingredients and minimal cleanup. Creamy, filling, and customizable, it is a dependable recipe that brings classic comfort food to the table in a new and satisfying way.

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