Name: One Pot Macaroni Cheeseburger Soup: The Ultimate Comfort Food Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp Worcestershire sauce; 1 tsp paprika; Salt and black pepper, to taste; 4 cups beef broth; 2 cups milk; 2 cups elbow macaroni, uncooked; 1 can (10.5 oz) condensed cheddar cheese soup (optional); 2 cups shredded sharp cheddar cheese; 1/2 cup sour cream

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This one pot macaroni cheeseburger soup is everything I crave when I want something hearty, cheesy, and comforting. It’s loaded with ground beef, tender elbow macaroni, and a rich, creamy cheese broth that tastes like a classic cheeseburger in soup form. I make it all in one pot, which means less cleanup and more time to enjoy the deliciousness.

Why You’ll Love This Recipe

I love this recipe because it combines two favorites—mac and cheese and cheeseburgers—into one warm and satisfying bowl. It’s family-friendly, budget-friendly, and packed with flavor. The ground beef gives it a savory base, while the cheddar cheese brings that creamy, melty comfort. It’s a go-to dish when I want a filling, crowd-pleasing dinner that comes together quickly. One Pot Macaroni Cheeseburger Soup: The Ultimate Comfort Food Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp paprika
• Salt and black pepper, to taste
• 4 cups beef broth
• 2 cups milk
• 2 cups elbow macaroni, uncooked
• 1 can (10.5 oz) condensed cheddar cheese soup (optional, for extra creaminess)
• 2 cups shredded sharp cheddar cheese
• ½ cup sour cream

Directions

In a large pot or Dutch oven, I cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
I add the diced onion and garlic, cooking for another 2–3 minutes until softened.
I stir in the Worcestershire sauce, paprika, salt, and pepper.
I pour in the beef broth and milk, then bring the mixture to a simmer.
I stir in the uncooked macaroni and reduce the heat to medium-low. I let it cook, uncovered, for about 10–12 minutes, stirring occasionally, until the pasta is tender.
If I’m using cheddar cheese soup, I stir it in once the pasta is nearly done.
I turn off the heat and stir in the shredded cheddar cheese until melted, then mix in the sour cream to make it extra creamy.

Servings and timing

This recipe makes about 6 hearty servings. It takes 10 minutes to prep and about 25 minutes to cook—ready in under 40 minutes total.

Variations

Sometimes I use ground turkey or chicken for a lighter version. I’ve added diced tomatoes or a splash of hot sauce for a little extra zip. For a cheesier twist, I use a mix of cheeses—cheddar, Monterey Jack, or even Velveeta. I also switch up the pasta depending on what I have—shells or rotini work well too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave with a splash of milk or broth to loosen the soup, since the pasta will continue to absorb liquid as it sits. This soup doesn’t freeze well due to the dairy and pasta, but it’s so tasty it rarely lasts long. One Pot Macaroni Cheeseburger Soup: The Ultimate Comfort Food Recipe

FAQs

Can I make this without condensed cheese soup?

Yes, I often skip it and just use extra shredded cheese and a bit more sour cream—it’s still creamy and delicious.

Can I use pre-cooked pasta?

I prefer cooking the pasta right in the soup so it absorbs flavor, but if I have leftovers, I stir them in at the end to avoid overcooking.

What cheese melts best in this soup?

I use freshly shredded sharp cheddar—it melts smoothly and adds great flavor. Pre-shredded cheese can work, but it may be slightly grainier.

Is this soup spicy?

No, but I sometimes add hot sauce, cayenne, or pepper jack cheese for a kick if I want a spicy version.

Can I make this in a slow cooker?

I brown the beef first, then transfer everything but the pasta and cheese to the slow cooker. I add the pasta in the last 30 minutes and stir in the cheese and sour cream at the end.

Conclusion

One pot macaroni cheeseburger soup is my ultimate comfort food. It’s rich, cheesy, and packed with flavor, all made in a single pot with simple ingredients. Whether I’m cooking for a family dinner or just want a warm bowl on a chilly night, this soup always satisfies.