Name: One-Pot Macaroni Cheeseburger Soup Recipe (2025)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef (85/15 preferred); 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 4 cups beef broth; 1 can diced tomatoes (14.5 oz); 1 tbsp Worcestershire sauce; 2 tbsp ketchup; 1½ cups elbow macaroni; 2 cups shredded sharp cheddar cheese; 1 cup heavy cream (or whole milk with 1 tbsp butter); 1 tsp smoked paprika; Salt and black pepper to taste; Optional toppings: bacon bits, green onions, extra cheese, sour cream

Ingredients

Scale

1 lb ground beef (85/15 preferred)
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
4 cups beef broth
1 can diced tomatoes (14.5 oz)
1 tbsp Worcestershire sauce
2 tbsp ketchup
1½ cups elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup heavy cream (or whole milk with 1 tbsp butter)
1 tsp smoked paprika
Salt and black pepper to taste
Optional toppings: bacon bits, green onions, extra cheese, sour cream

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Instructions

In a large pot or Dutch oven over medium-high heat, brown the ground beef until fully cooked, breaking it up as it cooks. Add diced onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
Add diced carrots and celery, stir, and cook for another 3–4 minutes until slightly softened. Pour in beef broth and scrape up any browned bits from the bottom of the pot.
Add diced tomatoes, Worcestershire sauce, and ketchup. Stir well to combine and bring the mixture to a light boil.
Stir in elbow macaroni and reduce heat to medium. Simmer uncovered for 8–10 minutes, stirring occasionally, until pasta is tender but not overcooked.
Reduce heat to low. Gradually add shredded cheddar cheese, stirring until fully melted and smooth. Pour in heavy cream and stir until creamy and well combined.
Season with smoked paprika, salt, and pepper to taste. Serve hot with your favorite toppings like bacon bits, extra cheese, or green onions.

Notes

For the best texture, shred your own cheese and let the soup cool slightly before adding it. To store, cool completely and refrigerate in an airtight container for up to 4 days. If freezing, cook without pasta and add fresh pasta when reheating.

Author: Sabella Sachi
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 800mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg