🍲 One-Pot Macaroni Cheeseburger Soup

A rich, creamy, and comforting one-pot soup that combines all the classic
flavors of a cheeseburger with tender macaroni pasta. This hearty dish is
perfect for busy weeknights and guaranteed to be a family favorite.

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup water
• 1 cup milk
• 1 can (14.5 oz / 400 g) diced tomatoes, undrained
• 1 cup elbow macaroni (uncooked)
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons cream cheese (optional)
• 1 tablespoon ketchup
• 1 teaspoon mustard
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil (if needed)

Optional Toppings

• Extra shredded cheddar cheese
• Chopped fresh parsley
• Crumbled cooked bacon
• Diced pickles

Instructions

1. Cook the Beef: In a large pot over medium heat, add olive oil if needed and cook ground beef until browned. Break apart as it cooks. Drain excess fat if necessary.
2. Add Aromatics: Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Build the Soup Base: Pour in beef broth, water, milk, and diced tomatoes with juices. Stir in ketchup, mustard, paprika, salt, and black pepper.
4. Add the Pasta: Stir in uncooked macaroni. Bring to a gentle boil, reduce heat, and simmer 10–12 minutes, stirring occasionally, until pasta is tender.
5. Add the Cheese: Reduce heat to low. Stir in shredded cheddar and cream cheese (if using) until melted and smooth.
6. Adjust & Serve: Taste and adjust seasoning as needed. Serve hot with desired toppings.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop, adding a splash of milk or broth if needed.

Tips for Success

• Use sharp cheddar for extra flavor.
• Substitute ground turkey for a lighter version.
• For thicker soup, reduce the liquid slightly.
• For thinner consistency, add more broth or milk.