One-Pot Macaroni Cheeseburger Soup
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- ½ cup diced tomatoes (canned or fresh)
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk (any kind)
- Salt & pepper, to taste
- Optional: 1 teaspoon garlic powder, ½ teaspoon paprika, chopped fresh parsley for garnish
Instructions
- Cook the meat and onion
In a large pot over medium heat, brown the ground beef with the diced onion until fully cooked and the onion is soft. Drain excess fat if needed. - Add tomatoes and seasonings
Stir in diced tomatoes. Add garlic powder, paprika, salt, and pepper if using. Cook for 2–3 minutes until heated through. - Add broth and macaroni
Pour in the beef broth and bring to a boil. Stir in elbow macaroni. Reduce heat and simmer for 8–10 minutes, or until pasta is tender, stirring occasionally. - Add milk and cheese
Lower the heat to medium-low. Stir in milk and shredded cheddar cheese. Continue stirring until cheese is fully melted and the soup is creamy. - Adjust seasoning
Taste and add more salt and pepper if needed. - Serve
Ladle into bowls and garnish with parsley or extra shredded cheese if desired. Enjoy warm!
Tips
- For extra creaminess, use half-and-half instead of milk.
- You can add diced bell peppers, corn, or cooked bacon for extra flavor.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk.
Comfort food in a bowl—macaroni, cheeseburger flavor, and creamy goodness all in one pot!
