Description

This One-Pot Macaroni Cheeseburger Soup is a hearty, cheesy, and comforting dish packed with seasoned ground beef, tender macaroni, and a rich, creamy broth. It’s like a cheeseburger in soup form — a family favorite that comes together in one pot for easy cleanup!

Ingredients

For the Soup:

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

2 cups beef broth

1 cup water

1 (14.5 oz) can diced tomatoes (with juice)

2 cups elbow macaroni (uncooked)

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 tablespoon Worcestershire sauce

1 teaspoon mustard powder

½ teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt

(or to taste)

¼ teaspoon crushed red pepper flakes (optional)

Optional Garnishes:

Crumbled bacon

Chopped fresh parsley

Extra shredded cheddar cheese

Toasted bread or croutons

Instructions

Cook the Ground Beef:

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into crumbles as it cooks.

Add the diced onion and minced garlic, cooking for another 2-3 minutes, until the onion is soft and translucent.

Drain any excess grease from the pot if necessary.

Build the Broth:

Add the beef broth, water, Worcestershire sauce, diced tomatoes (with their juice), mustard powder, smoked paprika, salt, pepper, and red pepper flakes (if using) to the pot.

Stir well to combine and bring to a boil.

Cook the Macaroni:

Add the elbow macaroni to the pot.

Reduce the heat to medium-low and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.

Make It Creamy:

Stir in the heavy cream and shredded cheddar cheese.

Continue stirring over low heat until the cheese is fully melted, and the soup is thick and creamy.

Serve and Garnish:

Ladle the macaroni cheeseburger soup into bowls.

Garnish with crumbled bacon, fresh parsley, extra cheddar cheese, or toasted bread on the side.