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One-Pot Macaroni Cheeseburger Soup (No Velveeta)

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This hearty and creamy Macaroni Cheeseburger Soup is a comforting, easy-to-make meal packed with lean ground beef, elbow macaroni, and melted cheddar cheese. With no Velveeta, it’s a cleaner take on a cheeseburger soup, made in just one pot for simple cleanup!

Ingredients

Scale
  • 1 lb. ground beef (lean or substitute with ground turkey)
  • 1 medium onion, diced
  • 1/2 cup diced tomatoes (canned or fresh)
  • 2 cups beef broth (low-sodium preferred)
  • 2 cups elbow macaroni (or small pasta shapes)
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 1 cup milk (whole, 2%, or skim)
  • Salt & pepper to taste

Optional Add-Ins:

  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 cup frozen peas or carrots
  • Fresh herbs (parsley or chives) for garnish

Instructions

  • Brown the Beef:
    Heat a large pot or Dutch oven over medium heat. Add 1 lb. ground beef and 1 diced medium onion. Cook until browned and onions are softened, about 7-8 minutes. Season with salt and pepper. Drain excess fat.

  • Add Tomatoes & Broth:
    Stir in 1/2 cup diced tomatoes. Pour in 2 cups beef broth and bring to a boil.

  • Cook the Macaroni:
    Add 2 cups elbow macaroni to the pot. Reduce heat to medium and simmer for 7-8 minutes until al dente. Stir occasionally to prevent sticking.

  • Add Cheese & Milk:
    Lower the heat to medium-low. Gradually stir in 1 cup milk. Add 1 cup shredded cheddar cheese and stir until cheese is fully melted and the soup is creamy.

  • Season & Serve:
    Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh herbs if desired. Serve hot with crusty bread or a fresh green salad.

Notes

  • For a lighter option, swap ground beef for ground turkey or chicken.
  • You can use frozen peas or carrots for a little extra veggie boost.
  • Customize the seasoning to your taste with extra spices like paprika, garlic, or even a dash of hot sauce.

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