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When you can’t decide between a hearty cheeseburger, creamy macaroni, or a comforting bowl of soup, why not have them all? This One-Pot Macaroni Cheeseburger Soup is the ultimate fusion of comfort foods! Packed with juicy beef, tender pasta, and a rich, cheesy broth, it’s a crowd-pleasing dish that’s easy to make and perfect for busy weeknights. Plus, it all comes together in just one pot—fewer dishes, more deliciousness!
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream (or whole milk for a lighter option)
- 1 ½ cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional toppings: chopped green onions, bacon bits, or extra cheese
Instructions:
- Cook the Beef:
- In a large pot over medium-high heat, add the ground beef, breaking it apart with a spoon. Add the diced onion and garlic. Cook until the beef is browned and the onions are soft. Drain excess fat if necessary.
- Add Broth and Tomatoes:
- Pour in the beef broth and can of diced tomatoes (including the juice). Stir to combine, then bring to a gentle boil.
- Add Macaroni and Simmer:
- Add the uncooked macaroni to the pot. Reduce the heat to medium-low, cover, and let it simmer until the macaroni is tender (about 8–10 minutes), stirring occasionally.
- Add Cream and Cheese:
- Once the pasta is cooked, pour in the heavy cream and stir well. Gradually add the shredded cheddar and mozzarella cheese, stirring constantly until melted and smooth.
- Season and Serve:
- Season with salt and pepper to taste. Ladle the soup into bowls, and top with optional toppings like green onions, bacon bits, or extra cheese.
- Enjoy!
- Serve hot with a side of crusty bread for dipping.
This soup is best enjoyed immediately, but leftovers can be stored in the fridge for up to 3 days. Enjoy the delicious, cheesy goodness!
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