One Pot Macaroni Cheeseburger Soup
This hearty and comforting One Pot Macaroni Cheeseburger Soup combines the beloved flavors of a cheeseburger and macaroni in a creamy, flavorful broth. Ideal for a quick family dinner, this dish is easy to prepare and enjoyable for both kids and adults.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 set measuring cups and spoons
- 1 chopping board
- 1 ladle
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup macaroni pasta
- 4 cups beef broth
- 1 cup diced tomatoes, canned
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (yellow or Dijon)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- Optional toppings: sliced pickles, chopped green onions, additional cheese
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Stir in the Worcestershire sauce, mustard, onion powder, garlic powder, salt, and pepper. Mix well to coat the beef and onions with the seasonings.
- Add the macaroni pasta, beef broth, and diced tomatoes to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 10-12 minutes, or until the macaroni is al dente.
- Uncover the pot and stir in the milk and shredded cheddar cheese. Cook until the cheese is melted and the soup is creamy, about 3-5 minutes.
- Taste and adjust the seasoning if necessary.
- Serve hot, topping with optional sliced pickles, chopped green onions, or more cheese if desired.
Notes
For a healthier twist, you can use ground turkey or chicken instead of beef.
Feel free to add vegetables such as bell peppers or carrots for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.