Hearty Cheeseburger Macaroni Soup: A Skillet Favorite (Print Version)

Macaroni Cheeseburger Soup: Your ultimate comfort food upgrade! Enjoy this creamy, savory, and cheesy one-pot meal. Easy recipe for delicious weeknight dinners.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ Skillet Stars

01 - 1 lb lean ground beef (85/15 preferred)
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced

→ Creamy Foundation

04 - 4 cups beef broth (low sodium)
05 - 2 cups whole milk
06 - 8 oz elbow macaroni, uncooked
07 - 2 cups sharp cheddar cheese, freshly shredded

→ Flavor Boosters

08 - 1/4 cup ketchup
09 - 2 tbsp yellow mustard
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - Fresh parsley, chopped (optional, for garnish)
14 - Extra shredded cheddar or diced pickles (optional, for topping)

# Instructions:

01 - Grab a large pot or Dutch oven and set it over medium-high heat. Add your ground beef and break it up with a spoon. Let it brown, stirring occasionally, until it's no longer pink. Hear that sizzle? That's the start of something good! Drain any excess fat – this is where I learned my lesson, remember? Then, toss in your diced onion and minced garlic. Sauté them with the beef for about 5-7 minutes until the onion softens and the garlic gets fragrant. Oh, the smell!
02 - Once your aromatics are happy, stir in the ketchup, yellow mustard, Worcestershire sauce, and smoked paprika. Let these cook for just a minute, stirring constantly, to really toast those spices and meld the flavors. You'll start to smell those distinct burger notes forming, it's pretty wild. This is where I always taste for salt, making sure the base is seasoned well before adding liquids.
03 - Pour in the beef broth and whole milk. Give everything a good stir to combine, scraping up any delicious bits from the bottom of the pot. Bring the mixture to a gentle simmer. Now, add your dry elbow macaroni. This is important! It cooks right in the soup, absorbing all that amazing flavor, making for a super cohesive dish. No pre-boiling needed!
04 - Reduce the heat to medium-low, cover the pot, and let it simmer for about 10-12 minutes, or until the macaroni is tender. You'll want to stir it every couple of minutes to prevent the pasta from sticking to the bottom. I've had burnt pasta bottoms before, and let me tell you, that's no fun to scrape. Keep an eye on it!
05 - Once the pasta is tender, remove the pot from the heat. This is crucial: don't add the cheese while it's still boiling, or it might get grainy. Gradually stir in your shredded sharp cheddar cheese until it's completely melted and gloriously smooth. Watch it transform into that gooey, cheesy goodness. It's so satisfying, honestly.
06 - Give your Hearty Cheeseburger Macaroni Soup a final taste. Adjust salt and pepper if needed. Sometimes I add a tiny splash more Worcestershire here, just for an extra kick. Ladle it into bowls and top with your favorite burger garnishes – maybe some extra shredded cheddar, a sprinkle of fresh parsley, or even a few diced pickles. It looks and smells incredible!

# Notes:

01 - My secret for a super creamy soup? Don't skimp on the full-fat milk, honestly. I tried skim once, total disaster.
02 - This soup tastes even better the next day, trust me. Just reheat gently on the stove with a splash of milk or broth.
03 - No cheddar? Monterey Jack or even a colby blend works. I’ve used a mix before when I was low on cheddar and it was still delicious, just different.
04 - Serving it in a bread bowl makes it feel extra special, especially on a chilly evening.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - wooden spoon

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g

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