Here is a detailed, step-by-step One-Pot Macaroni Cheeseburger Soup recipe — hearty, creamy, and shaped like a thick, spoon-coating comfort soup.

One-Pot Macaroni Cheeseburger Soup

Yield: 6–8 servings
Texture: Thick and creamy with tender macaroni, seasoned beef crumbles, and melted cheese throughout
Appearance: Creamy golden base with visible pasta elbows and browned beef pieces

Ingredients

Protein & Base

1 lb (450 g) ground beef (80/20 for best flavor)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil (if beef is lean)

Vegetables

1 cup carrots, small dice
1 cup potatoes, small ½-inch cubes
1/2 cup celery, small dice (optional but recommended)

Liquid & Pasta

4 cups chicken broth
2 cups water
1 cup elbow macaroni (uncooked)

Creamy Cheese Finish

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole milk preferred)
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon Dijon mustard (adds cheeseburger flavor depth)

Optional topping:

Chopped parsley
Extra shredded cheese
Crumbled cooked bacon

Equipment

Large heavy-bottom pot or Dutch oven
Wooden spoon
Whisk

Step-by-Step Instructions

Step 1: Brown the Beef

Heat large pot over medium heat.
Add ground beef.
Cook 5–7 minutes, breaking into small crumbles.

Beef should be browned but not crispy.
Drain excess grease if necessary.

Texture cue: Small, even crumbles similar to cooked taco meat.

Step 2: Add Aromatics

Add diced onion and garlic.
Cook 3–4 minutes until softened and fragrant.

Onions should turn translucent, not browned.

Step 3: Add Vegetables

Stir in carrots, potatoes, and celery.
Cook 2–3 minutes to lightly soften.

This builds flavor before liquid is added.

Step 4: Add Broth and Simmer

Pour in chicken broth and water.
Bring to a gentle boil.
Reduce to medium-low.
Cover and simmer 10–12 minutes.

Vegetables should be fork-tender.

Step 5: Add Macaroni

Stir in uncooked macaroni.
Simmer uncovered 7–9 minutes.

Stir occasionally to prevent sticking.

Pasta should be tender but not mushy.

Step 6: Make Quick Roux (Thickening Step)

Push soup mixture slightly to one side of pot.

Add butter to empty space in pot.
Once melted, whisk in flour.
Cook 1–2 minutes until lightly golden and bubbly.

Slowly whisk in milk until smooth.

This thickens soup into a creamy cheeseburger-style base.

Step 7: Add Cheese & Seasoning

Reduce heat to low.
Add shredded cheddar gradually.
Stir until fully melted and smooth.

Add:

Salt
Pepper
Paprika
Dijon mustard

Texture goal: Thick but pourable. Soup should coat the back of a spoon.

If too thick:

Add splash of milk or broth.

If too thin:

Simmer uncovered a few minutes longer.

Final Appearance

Creamy orange-yellow broth
Visible elbow macaroni
Evenly distributed beef crumbles
Small vegetable cubes throughout

Surface should look glossy and smooth, not grainy.

Flavor Profile

Savory beef base
Creamy cheddar richness
Mild sweetness from carrots
Classic cheeseburger undertone from mustard
Comforting and hearty

Serving Suggestions

Serve hot in deep bowls.

Optional toppings:

Extra cheddar
Crumbled bacon
Diced pickles (for true cheeseburger vibe)
Fresh parsley

Pair with:

Crusty bread
Side salad
Garlic toast

Storage

Refrigerate:

Airtight container up to 4 days

Reheat:

Warm gently over low heat
Add milk to loosen texture

Freezing:

Not ideal due to dairy separation, but can freeze before cheese is added.

Texture Adjustments

For thicker stew-style:

Use 1 1/2 cups macaroni

For lighter soup:

Reduce cheese to 1 1/2 cups

For smoky flavor:

Add 1/4 teaspoon smoked paprika