Introduction
What do you get when you combine the heartiness of macaroni, the savoriness of cheeseburgers, and the warmth of a comforting soup? Pot macaroni cheeseburger soup—a rich and creamy one-pot dish that’s perfect for satisfying your cravings and soothing your soul.
This soup is a delightful medley of ground beef, tender pasta, and a cheesy broth, all coming together to create a meal that feels like a hug in a bowl. It’s as filling as it is flavorful, making it an ideal option for lunch or dinner. Whether served on a chilly evening or as a quick weeknight meal, it’s bound to please the entire family.
What makes this dish stand out is its versatility. You can customize it with your favorite cheeses, add vegetables for extra nutrition, or spice it up with a dash of hot sauce. It’s a one-pot wonder that’s as easy to make as it is to devour.
In this article, we’ll uncover why pot macaroni cheeseburger soup has become a comfort food favorite and guide you step-by-step to make this crowd-pleasing meal. Let’s dive into the pot of creamy, cheesy goodness!
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Key Ingredients
Pot macaroni cheeseburger soup relies on a handful of simple yet flavorful ingredients to deliver its hearty, comforting appeal. Here’s what you’ll need to get started:
Main Ingredients
- Ground Beef: The foundation of this soup, ground beef adds a savory, meaty flavor that mimics the classic cheeseburger. Opt for lean ground beef to keep the soup balanced without excess grease.
- Macaroni: Tender elbow macaroni is the perfect pasta choice, as it holds up well in the creamy broth and provides that comforting, familiar texture.
- Cheddar Cheese: Sharp cheddar melts beautifully into the broth, creating a rich, cheesy flavor that ties the dish together. Feel free to experiment with other cheese blends, such as Colby or Monterey Jack.
- Broth: A combination of beef broth and milk forms the soup’s base, providing both depth and creaminess.
- Vegetables: Chopped onions, carrots, and celery add a touch of sweetness and extra nutrients, complementing the hearty, cheesy flavors.
These ingredients come together harmoniously, creating a soup that’s packed with flavor and texture in every spoonful.
Optional Additions
Customize your pot macaroni cheeseburger soup with these optional extras for added flair and flavor:
- Bacon: Crumbled, crispy bacon adds a smoky, savory crunch that takes the cheeseburger inspiration to the next level. Sprinkle it on top as a garnish or stir it directly into the soup.
- Jalapeños: For a spicy kick, dice fresh or pickled jalapeños and mix them into the broth. Adjust the amount to suit your heat tolerance.
- Heavy Cream: If you prefer an even richer soup, swap out some of the milk for heavy cream. It enhances the velvety texture and gives the soup a luxurious mouthfeel.
Cooking Instructions
Transforming simple ingredients into a pot of creamy, hearty macaroni cheeseburger soup is straightforward and rewarding. Follow these step-by-step instructions to create this comforting dish.
Browning the Beef
The first step is building the flavorful foundation of the soup:
- Heat the Pot
Place a large pot or Dutch oven over medium heat. Add a drizzle of oil if necessary to prevent sticking. - Cook the Ground Beef
Add 1 pound of ground beef to the pot. Break it into small pieces with a wooden spoon and cook until it’s browned and fully cooked, about 6–8 minutes. Season with a pinch of salt and pepper. - Drain Excess Fat
If your beef is not lean, drain the excess fat from the pot to avoid a greasy soup. Leave a small amount for added flavor. - Sauté the Vegetables
Stir in 1 diced onion, 1 cup of diced carrots, and 1 cup of diced celery. Cook for another 5 minutes until the vegetables are softened and fragrant.
This step ensures the beef and vegetables are well-seasoned and serve as a robust base for the soup.
Preparing the Base Broth
Once the beef and vegetables are ready, it’s time to build the soup’s creamy broth:
- Add the Broth and Milk
Pour in 4 cups of beef broth and 2 cups of milk. Stir to combine and bring the mixture to a gentle simmer over medium heat. - Season the Broth
Add 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika, and a pinch of cayenne pepper (optional). Adjust the seasoning to taste, adding more salt and pepper if needed. - Thicken the Broth
To create a creamy texture, make a slurry by whisking together 2 tablespoons of cornstarch and ¼ cup of cold water. Slowly pour the slurry into the simmering broth while stirring constantly. Allow the soup to simmer for an additional 5 minutes, until the broth begins to thicken. - Optional Vegetables
If desired, add 1 cup of frozen peas or diced tomatoes for extra texture and flavor. Simmer for another 2–3 minutes to incorporate.
Adding Pasta and Cheese
The final step is to cook the pasta and add the signature cheesy goodness:
- Cook the Pasta in the Broth
Stir in 1½ cups of elbow macaroni directly into the simmering broth. Allow the pasta to cook for 8–10 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender but not overdone. - Melt the Cheese
Reduce the heat to low and gradually stir in 2 cups of shredded cheddar cheese, one handful at a time. Stir constantly to ensure the cheese melts smoothly into the broth without clumping. - Optional Additions
If you’re adding crumbled bacon or diced jalapeños, stir them in at this stage. For an extra creamy texture, add ½ cup of heavy cream and mix well. - Adjust the Consistency
If the soup is too thick, thin it out with additional broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to thicken naturally. - Serve Immediately
Ladle the soup into bowls and garnish with extra shredded cheese, a sprinkle of fresh parsley, or a few crumbles of bacon for a decorative touch.
With these straightforward instructions, you’ll have a pot of rich, satisfying macaroni cheeseburger soup ready to serve. This one-pot wonder is perfect for cozy family dinners or sharing with friends, guaranteed to warm hearts and fill stomachs!
Customizing the Recipe
Pot macaroni cheeseburger soup is incredibly versatile, allowing you to adjust the flavors and ingredients to suit your preferences or dietary needs. Here are three popular ways to customize this comforting dish.
Making It Spicy
For those who enjoy a little heat, here’s how to add some spice to your soup:
- Incorporate Spicy Ingredients
- Stir in diced jalapeños or add a few teaspoons of hot sauce (like Sriracha or Tabasco) to the broth for a kick.
- Sprinkle in crushed red pepper flakes or a pinch of cayenne pepper for a more subtle heat.
- Choose Spicy Cheese
Replace some of the cheddar cheese with pepper jack cheese or another spicy cheese variety for an added layer of flavor. - Top It Off
Garnish the soup with a dollop of spicy salsa or a few slices of pickled jalapeños to complete the fiery flavor profile.
Healthy Version (Low-Fat or Keto)
To make this soup lighter or suitable for a keto diet, try these adjustments:
- Use Lean Meat
Opt for extra-lean ground beef or ground turkey to reduce fat content. - Replace the Pasta
For a low-carb or keto-friendly option, substitute macaroni with zucchini noodles (zoodles) or diced cauliflower. - Lower the Dairy Fat
- Use reduced-fat cheddar cheese and swap heavy cream or whole milk with unsweetened almond milk or low-fat milk.
- Thicken the soup using pureed cauliflower instead of cornstarch.
- Add More Veggies
Increase the volume of low-calorie vegetables like spinach, kale, or diced bell peppers to make the soup more nutritious and filling.
Vegetarian Adaptation
For a vegetarian-friendly version of macaroni cheeseburger soup, try these swaps:
- Replace the Meat
Use plant-based ground beef substitutes or sautéed mushrooms to replicate the savory, meaty texture. Lentils or black beans are also excellent protein-rich options. - Choose Vegetable Broth
Replace the beef broth with a robust vegetable broth to maintain a rich flavor base. - Add More Vegetables
Bulk up the soup with extra vegetables like diced zucchini, sweet corn, or broccoli for added texture and nutrition.
These customizations make pot macaroni cheeseburger soup suitable for every palate and dietary preference while retaining its comforting essence. Experiment with these variations to make the recipe uniquely yours!
Serving and Storing
Best Toppings
Elevate your pot macaroni cheeseburger soup with these delicious toppings:
- Shredded Cheese: Sprinkle extra sharp cheddar, pepper jack, or mozzarella on top for gooey, melted goodness.
- Croutons: Add crunch with seasoned croutons or toasted bread cubes.
- Crispy Bacon: Crumbled bacon brings a smoky, savory flair.
- Pickles: For a cheeseburger-inspired touch, garnish with diced dill pickles.
- Green Onions or Parsley: Fresh herbs add a pop of color and flavor.
Freezing and Reheating Tips
Pot macaroni cheeseburger soup freezes well, but follow these tips for the best results:
- Cool Completely: Let the soup cool to room temperature before transferring it to freezer-safe containers. Leave some space at the top to allow for expansion.
- Freeze Without Pasta: For the best texture, freeze the soup base (without macaroni) and cook fresh pasta when reheating.
- Thaw and Reheat: Defrost the soup overnight in the refrigerator, then reheat on the stovetop over medium heat. Add freshly cooked macaroni and stir until warmed through.
FAQs
Can I use different types of cheese?
Yes, you can customize the soup with your favorite cheeses. Colby Jack, Gouda, mozzarella, or even blue cheese can enhance the flavor. Combining cheeses creates a rich, complex taste.
Can I substitute ground turkey or chicken?
Absolutely! Ground turkey or chicken works well as a lighter alternative to ground beef. Just be sure to season it generously to bring out its flavor.
How long does this soup last?
Stored in an airtight container in the refrigerator, the soup stays fresh for up to 3–4 days. If freezing, it can last up to 3 months when properly stored.
Can I make this in a slow cooker?
Yes! Brown the ground beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the macaroni and cheese during the last 30 minutes of cooking to avoid overcooking.
How to avoid overcooking the macaroni?
To prevent soggy pasta, cook the macaroni separately and add it to the soup just before serving. If cooking it directly in the soup, monitor closely and remove the pot from heat as soon as the pasta is al dente.