Description
One-Pot Macaroni Cheeseburger Soup is a hearty, comforting meal loaded with ground beef, tender pasta, vegetables, and a creamy, cheesy broth – all made without Velveeta. Perfect for busy weeknights and picky eaters alike.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup milk or half-and-half
- 2 cups elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot or Dutch oven over medium heat, cook ground beef until browned. Drain excess grease if needed.
- Add diced onion, garlic, carrots, and celery to the pot. Cook for 5–7 minutes, until vegetables are softened.
- Stir in dried basil, parsley, salt, and pepper. Add beef broth and diced tomatoes, then bring to a boil.
- Add the uncooked macaroni and reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
- Reduce heat to low. Stir in milk and shredded cheese until melted and soup is creamy. Adjust seasoning as needed.
- Serve hot, optionally garnished with extra cheese or fresh herbs.
Notes
- Use ground turkey or chicken for a leaner option.
- Replace cheddar with Monterey Jack or a blend for different flavor profiles.
- Add chopped spinach or peas for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 470
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: cheeseburger soup, one-pot meal, no Velveeta, easy dinner, ground beef macaroni soup