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OnePot Macaroni Cheeseburger Soup No Velveeta

This delicious one-pot macaroni cheeseburger soup combines ground beef, macaroni, and classic cheeseburger flavors in a creamy, comforting bowl of goodness. Perfect for a busy weeknight, this recipe is easy to make, and cleanup is a breeze!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 ladle for serving

Ingredients
  

  • 1 pound ground beef For a healthier option, you can use ground turkey or chicken instead of beef.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced any color
  • 4 cups beef broth
  • 2 cups elbow macaroni
  • 1 cup shredded cheddar cheese Can add more cheese as a topping if desired.
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • to taste salt and pepper
  • optional chopped green onions Can be used as a topping.
  • optional additional cheese Can be used as a topping.
  • optional croutons Can be used as a topping.

Instructions
 

  • In a large pot or Dutch oven over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess grease if necessary.
  • Add the diced onion, minced garlic, and bell pepper to the pot. Sauté for about 3-4 minutes, until the vegetables are softened.
  • Pour in the beef broth and bring the mixture to a gentle boil.
  • Stir in the elbow macaroni, Worcestershire sauce, mustard powder, salt, and pepper. Reduce the heat to medium-low and cook for about 8-10 minutes, stirring occasionally, until the macaroni is tender.
  • Once the macaroni is cooked, remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy.
  • Taste and adjust seasoning if necessary. Serve hot, garnishing with optional toppings if desired.

Notes

For a healthier option, you can use ground turkey or chicken instead of beef.
Feel free to add more vegetables like carrots or zucchini for added nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat on the stove with a bit of extra broth if needed.