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!
Optional Add-Ins:
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.