Description
A hearty and satisfying 4-ingredient one-pot macaroni cheeseburger soup that combines all the flavors of a classic cheeseburger in a warm, comforting bowl. Perfect for busy weeknights and family dinners.
Ingredients
Scale
- 1 pound ground beef (80/20 blend for optimal flavor)
- 1 box (16 oz) elbow macaroni pasta
- 32 oz beef broth (low-sodium preferred)
- 2 cups shredded sharp cheddar cheese
Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until golden-brown. Do not drain the fat.
- Pour the beef broth directly over the browned ground beef. Increase heat to high and bring to a rolling boil, about 5-7 minutes. Scrape the bottom of the pot to capture browned bits.
- Add the elbow macaroni to the boiling broth. Reduce heat to medium-high and cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking.
- Remove pot from heat completely. Add shredded cheddar cheese gradually, stirring continuously until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
Notes
- Don’t drain the fat from 80/20 ground beef – it adds authentic cheeseburger flavor
- Always add cheese off the heat to prevent separation and graininess
- Stir pasta every 2-3 minutes to ensure even cooking
- For reheating leftovers, add extra broth or milk to restore creamy consistency
- Soup will thicken as it cools – this is normal due to pasta absorption
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 3g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: 4-ingredient one-pot macaroni cheeseburger soup, easy cheeseburger soup, one pot soup recipe, comfort food, quick dinner