Fast and filling one-pot macaroni cheeseburger soup.

Fast and Filling One-Pot Macaroni Cheeseburger Soup: A Comforting, Hearty Meal

When you’re craving a meal that combines the comforting flavors of macaroni and cheese with the heartiness of a cheeseburger, look no further than this One-Pot Macaroni Cheeseburger Soup. It’s rich, creamy, and packed with all the goodness of a cheeseburger, but in the form of a warm, satisfying soup. Best of all, it’s made in just one pot, making cleanup a breeze. Whether you’re feeding your family on a busy weeknight or craving a hearty meal for yourself, this recipe is the perfect solution. Let’s dive into how you can whip up this delicious soup in no time!

Ingredients:

1 lb ground beef (you can also use turkey or chicken for a leaner option)
1 medium onion, diced
2 cloves garlic, minced
3 cups chicken or beef broth
1 ½ cups elbow macaroni (or any small pasta shape you prefer)
1 cup shredded cheddar cheese (extra sharp cheddar for a deeper flavor)
1 cup milk (whole milk works best for creaminess)
1 cup heavy cream (for an extra rich and creamy texture)
1 tbsp Worcestershire sauce (optional, but adds great depth of flavor)
1 tsp dried mustard powder (optional, but gives that cheeseburger-like tang)
Salt and pepper, to taste
1 ½ cups diced potatoes (optional for extra heartiness)
Toppings (optional): Crumbled bacon, shredded lettuce, pickles, or more shredded cheese

Instructions:

1. Cook the Ground Beef:

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook, breaking it up with a spoon as it browns. Season with a pinch of salt and pepper.
Once the beef is browned and cooked through, drain any excess fat and transfer the beef to a plate. Set aside.

2. Sauté the Vegetables:

In the same pot, add a little more oil (or a splash of beef broth to deglaze the pan) and sauté the diced onion and garlic over medium heat until they soften and become fragrant, about 3-4 minutes.

3. Add the Broth, Potatoes, and Pasta:

Return the cooked ground beef to the pot. Pour in the chicken or beef broth, and if you’re using potatoes, add them now. Stir everything together to combine.
Bring the mixture to a simmer over medium heat. Add the elbow macaroni (or your chosen pasta) and let it cook for about 8-10 minutes, or until the pasta is tender and the potatoes are fully cooked. Stir occasionally to prevent the pasta from sticking to the bottom.

4. Make It Creamy:

Once the pasta and potatoes are cooked, lower the heat and add the milk and heavy cream to the pot. Stir to combine, and let the soup heat through for 1-2 minutes.
Stir in the shredded cheddar cheese until it melts completely, creating a creamy, cheesy base.

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