One-Pot Macaroni Cheeseburger Soup
Ground beef, elbow macaroni, milk, and cheddar come together in one pot for a thick, creamy cheeseburger soup. Keep extra broth nearby to loosen the soup as the pasta absorbs liquid.
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt to taste
- Black pepper to taste
Instructions
- Brown the beef and onion. Add the ground beef and diced onion to a large soup pot over medium heat. Cook, breaking the beef into crumbles, until the meat is completely browned and the onion has softened.
- Drain excess grease. Carefully remove any excess fat from the pot while leaving the beef and onion mixture in place.
- Add the broth. Pour in the beef broth and stir well, scraping up any flavorful browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
- Cook the macaroni. Stir in the elbow macaroni and cook uncovered for about 7 to 8 minutes, stirring occasionally, until the pasta is just tender.
- Make it creamy. Reduce the heat to medium-low. Pour in the milk, then gradually stir in the shredded cheddar cheese.
- Melt the cheese. Continue stirring gently until the cheddar has completely melted and the broth is creamy and smooth. Avoid bringing the soup back to a rapid boil.
- Season and serve. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve warm.
Notes
Pasta and broth: Measure the 2 cups of macaroni dry. The 2 cups of beef broth are the starting amount. Stir often and add small splashes of hot broth if the liquid becomes low before the pasta is tender. Pasta cooking time varies by brand.
Cheese: Shred cheddar from a block for a smoother result. Lower the heat before adding the milk, then melt the cheese gradually. Avoid a rapid boil after adding dairy.
Consistency: The soup thickens as it stands. Stir in warm beef broth or milk to loosen it before serving or reheating.
Storage: Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat to 165°F throughout, adding liquid as needed. Freshly cooked soup has the best pasta and dairy texture.