This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food for any day of the week. Combining tender macaroni, juicy ground beef, and a creamy cheese-infused broth, it’s a delightful twist on classic cheeseburgers in soup form. The addition of tomatoes and herbs creates a balanced, flavorful base that enhances every spoonful.
Not only is this recipe quick and easy, but it’s also made in a single pot, minimizing cleanup while maximizing taste. Perfect for a cozy family dinner or a gathering with friends, this soup is guaranteed to be a hit. Serve it with crusty bread for an extra indulgent meal!
Ingredients:
- 1 tbsp olive oil
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 cup milk
- 1/4 cup heavy cream
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Remove excess grease if necessary.
- Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
- Stir in beef broth, diced tomatoes (with their juice), smoked paprika, oregano, and basil. Bring the mixture to a boil.
- Add the uncooked elbow macaroni and reduce the heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Stir in milk and heavy cream, then gradually add cheddar and mozzarella cheese. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 6 servings