Name: One-Pot Macaroni Cheeseburger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) lean ground beef; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 cups (about 8 oz / 225 g) dry elbow macaroni; 4 cups (960 ml) beef broth; 1 (14.5 oz / 410 g) can diced tomatoes, undrained; 1 cup (240 ml) milk; 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese; 2 tablespoon tomato ketchup; 1 teaspoon Worcestershire sauce; 1 teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste; Optional garnish: chopped pickles or sliced green onions

Okay, friend, here’s the soup I make when life’s a bit mad

The first time I made One-Pot Macaroni Cheeseburger Soup, I was starving, it was raining, and the dog was staring at me like I owed him rent. I tossed everything in one big pot out of pure stubbornness, half expecting chaos. Instead, hello cozy cheeseburger in a spoon. It felt like Tuesday met Friday and decided to just get along. Also, I ate two bowls and didn’t share. Oops.

It’s kind of like hamburger helper’s more charming cousin who studied abroad and came back with good cheese. And yes, it’s a one pot situation, so fewer dishes; more lounging.

Why I keep making this when days go sideways

I make this when I crave something cheesy but don’t want to babysit five different pans. The soup does it’s own thing once it simmers.
My family goes a bit bonkers for it because it tastes like a loaded burger and pasta had a cozy little chat. Pickles on top are not optional, apparently.
It forgives timing errors. I’ve let it bubble a smidge too long and, actually, I find it works better if the pasta is slightly under then finishes in the cheesy pool.
The leftovers reheat like a dream, though on second thought, in my place it never lasts, like, more than a day.
I used to get cranky about clumpy cheese. Then I learned to lower the heat before stirring in the cheddar and now we’re golden.

What you’ll need, plus swaps I actually use

450 g ground beef about 1 lb. I sometimes use ground turkey if I’m feeling lighter, or plant based crumbles when my cousin visits.
2 tablespoon butter or olive oil. Grandma swore by salted butter, but honestly any version works fine.
1 small onion, finely diced. A handful of frozen chopped onions when I’m in a hurry.
2 garlic cloves, minced. Garlic powder works in a pinch, about 1 tsp.
2 tablespoon tomato paste. Ketchup will do if you must, I’ve done it. Different vibe, still tasty.
1 teaspoon dijon or yellow mustard. Burger energy.
1 tablespoon Worcestershire sauce. Soy sauce works if that’s what you have.
1 teaspoon smoked paprika or regular paprika. Optional, but lovely.
4 cups beef broth about 1 liter. Chicken broth works, even vegetable.
2 cups whole milk or 1 cup milk plus 1 cup half and half. Evaporated milk is great for extra creaminess.
200 g elbow macaroni about 2 cups dry. Any short pasta. Shells are cute.
2 to 2 and a half cups shredded cheddar about 225 g. Sharp for flavor. A bit of American cheese melts like a dream.
Salt and black pepper to taste.
Optional toppers: chopped dill pickles, green onions, sesame seeds, crispy bacon bits, a little hot sauce, even a squiggle of ketchup if that’s your jam.

Note: If you like nerdy pasta timing stuff, Barilla has a handy guide I peek at when I forget al dente times: how to cook pasta.

Let’s cook this together, no stress

Warm a big soup pot or Dutch oven over medium heat and add the butter or oil. Brown the beef, breaking it up with a spoon, about 5 to 7 minutes. If there’s lots of fat, spoon off a bit, but leave a little for flavor. This is where I usually sneak a taste, purely scientific.
Stir in the onion and a pinch of salt; cook until translucent, about 3 minutes. Add the garlic for 30 seconds until fragrant. Don’t let it burn, it gets bossy.
Add tomato paste, mustard, Worcestershire, and paprika. Cook this pastey mix for 1 minute to wake it up, it should smell like a burger stand in the best way.
Pour in the broth and milk, scrape the bottom of the pot to free the tasty browned bits. Bring just to a lively simmer. If it looks a bit weird at this stage, don’t worry, it always does.
Tumble in the macaroni. Stir, lower to a gentle simmer, and cook uncovered 8 to 10 minutes, stirring now and then so the pasta doesn’t sulk and stick.
When the pasta is almost tender, reduce heat to low. Let the bubbling calm down for a minute before adding cheese. Important. I once rushed this step and regretted it because the cheese went grainy.
Stir in the cheddar a handful at a time until melted and silky. If it’s thicker than you like, splash in more milk. If you want it thicker, simmer a minute longer or stir in a tiny cornstarch slurry about 1 teaspoon cornstarch mixed with 1 tablespoon cold milk.
Taste and season with salt and pepper. Ladle into bowls and load with pickles, green onions, sesame seeds, bacon bits, whatever makes you grin.

Small digression: last time I made this, my neighbor popped by to borrow a whisk, we ended up swapping soup for banana bread, and now I’m convinced bartering is alive and well on my street. Anyway. Back to you and your pot of joy.

Notes from my many bowls of testing

Cheese melts best when the soup is steamy but not boiling. If you see rapid bubbles, give it a minute.
Pasta keeps slurping up liquid as it sits. I keep an extra splash of milk or broth handy when reheating.
American cheese plus sharp cheddar gives that diner style melt, and I’m not mad at it.
Actually, I find it works better if I cook the pasta a minute less than the box says, then finish in the soup.

Variations I’ve tried, loved, and one that was a bit meh

Bacon cheeseburger vibe: crisp 3 to 4 slices bacon first, cook beef in the bacon drippings, then crumble bacon on top. Proper lush.
Spicy: add 1 teaspoon chili flakes or a spoon of chipotle in adobo with the tomato paste.
Veggie heavy: stir in a handful of diced bell pepper with the onion and toss in a cup of frozen peas at the end.
Turkey and mushroom: half beef, half finely chopped mushrooms, cooks down beautifully and adds savoriness.
Beer night: swap 1 cup of broth for a light lager and simmer 2 minutes before adding pasta. Tastes pubby in the best way.
The meh: I tried cauliflower rice instead of pasta and it went watery, not my fave. Live and learn.

Gear I use, and what to do if you don’t have it

A heavy Dutch oven is ideal because it holds steady heat. That said, you can absolutely use a deep skillet and a medium saucepan as a backup plan: simmer broth in the saucepan while you brown beef in the skillet, then combine. Slightly more dishes, still dinner.

How to store it without losing the magic

Fridge: 3 to 4 days in a sealed container. The pasta will swell a bit, which I actually enjoy, but add a splash of milk when reheating. Though honestly, in my house it never lasts more than a day.
Freezer: It freezes best without the pasta. Make the soup base, cool, freeze up to 3 months. Reheat and cook fresh pasta right in. For safe freezing advice, the USDA has a clear guide: freezing and food safety.

Serving it up, the fun part

Top with chopped pickles and sesame seeds for burger vibes.
Toast a split hamburger bun into croutons, toss them on top. My family calls them bun crunchies and they disappear fast.
A crisp salad on the side keeps things lively. Or just a handful of kettle chips. No judgement.

Pro tips I learned the slightly silly way

I once dumped in all the cheese while it was boiling and it seized. Lower the heat first. Trust me.
Don’t skip salting the onion early; it softens faster and tastes sweeter.
If the bottom starts catching, don’t scrape aggressively. Add a splash of liquid, lower the heat, and gently coax the bits free form the pot.
Season twice: once after browning beef and again at the end. Layers make it sing.

FAQ, because you’ve asked me these

Can I make this gluten free? Yep. Use a gluten free short pasta and check your Worcestershire is GF. You may need a smidge more liquid because some GF pastas drink more.

Can I use chicken broth instead of beef? Absolutely. Flavor is a touch lighter but still lovely.

What cheese melts best? Sharp cheddar for taste, plus a slice or two of American for melt. If you’re curious about cheese melt science, the folks at Serious Eats The Food Lab go deep.

Can I make it in a slow cooker? Sort of. Do the beef and onion on the stove first, then slow cooker on low with broth and milk for 2 to 3 hours. Add pasta for the last 20 to 30 minutes. But, the texture is better on the stovetop.

Can I make it ahead? Yes. For best texture, cook the pasta separately and add when reheating with a splash of milk. If you make it fully, it thickens as it sits which some folks love.

Can I skip the milk? Use evaporated milk, half and half, or unsweetened oat milk. Coconut milk tastes a bit tropical here, I tend to think oat is the best non dairy swap.

Can I double it? For sure, just use a big pot and add the cheese in batches so it melts evenly.

Quick recap so you can get cooking

Brown beef, soften onion and garlic, stir in paste and spices, add broth and milk, simmer with pasta, then melt in cheese off the boil. Pile on pickles. Eat while leaning on the counter if you must. It’s that kind of soup.

One-Pot Macaroni Cheeseburger Soup