One-Pot Macaroni Cheeseburger Soup

Oh yes! 🧀🍔 This One-Pot Macaroni Cheeseburger Soup is creamy, cheesy, and hearty—like a warm hug in a bowl. Perfect for weeknights!

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One-Pot Macaroni Cheeseburger Soup

Ingredients (serves 4–6)

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 4 cups milk (whole or 2%)

• 1 cup chicken or beef broth

• 2 cups shredded cheddar cheese

• 1 teaspoon mustard (optional)

• 2 cups uncooked elbow macaroni

• Salt & pepper, to taste

• Optional toppings: diced pickles, extra cheese, cooked bacon bits

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Instructions

1. Cook the beef

   • In a large pot, cook ground beef over medium heat until browned.

   • Drain excess fat. Add onions and garlic, sauté 2–3 minutes until soft.

2. Make the roux

   • Push beef to the side, melt butter in the pot.

   • Stir in flour and cook 1–2 minutes until lightly golden.

3. Add liquids

   • Slowly whisk in milk and broth until smooth.

   • Bring to a gentle simmer.

4. Cook pasta

   • Stir in uncooked macaroni. Simmer 8–10 minutes until pasta is tender, stirring occasionally.

5. Add cheese & seasonings

   • Remove from heat and stir in cheddar cheese and mustard.

   • Season with salt and pepper to taste.

6. Serve

   • Ladle into bowls and top with pickles, extra cheese, or bacon bits if desired.

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Tips

• Use sharp cheddar for a richer flavor.

• Don’t overcook the pasta—it will absorb liquid as it sits.

• Make it extra creamy by adding ¼ cup cream or cream cheese with the milk.

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If you want, I can also give a “super quick, ultra-cheesy 20-minute version” that’s extra gooey and perfect for busy nights. Want me to do that?