One-Pot Macaroni Cheeseburger Soup No Velveeta Recipe

If you’re craving the comforting, hearty flavors of a cheeseburger, but want it in a warm, soothing bowl, then you’re going to love this One-Pot Macaroni Cheeseburger Soup No Velveeta. This recipe captures all that cheeseburger goodness with creamy cheddar, savory beef, and tender macaroni, all in one pot without relying on processed cheese. It’s the perfect meal for busy weeknights when you want fast, flavorful, and fuss-free cooking.

Ingredients You’ll Need

To make this delightful One-Pot Macaroni Cheeseburger Soup No Velveeta, you’ll use simple ingredients that each add their unique touch, from rich beefy depth and cheesy creaminess to a pop of herbs and perfectly cooked pasta. These essentials come together beautifully to create a soup that’s both satisfying and incredibly easy.

• 1 pound ground beef: The star protein that gives the soup its hearty, savory base.
• 1 small onion, chopped: Adds sweetness and aroma when sautéed, building flavor layers.
• 2 cloves garlic, minced: Boosts the savory profile with its warm, pungent bite.
• 4 cups beef broth: Provides a rich, meaty liquid foundation for the soup.
• 1 can (14.5 oz) diced tomatoes, undrained: Adds acidity and juicy bursts that brighten the soup.
• 1 cup uncooked elbow macaroni: The classic pasta shape for cheeseburger-style soups.
• 2 cups shredded cheddar cheese: Melts into luscious cheesiness without the need for Velveeta.
• Salt and pepper, to taste: Essential seasonings that balance and enhance all other flavors.
• 1 teaspoon dried Italian seasoning: Brings a subtle herbal note that complements beef beautifully.
• 1 tablespoon Worcestershire sauce: Adds umami depth and complexity to the broth.
• 1 cup milk: Gives a creamy smoothness that rounds out the soup.
• 2 tablespoons flour: Used to thicken the soup to a perfect velvety consistency.
• 1 tablespoon olive oil: The cooking fat to brown the beef and soften the onions.

How to Make One-Pot Macaroni Cheeseburger Soup No Velveeta

Step 1: Brown the Beef

Start by heating olive oil in a large pot over medium heat. Toss in the ground beef and cook it until it’s nicely browned all over. This step builds your base flavor with those delicious browned bits. Once browned, drain any excess fat so the soup won’t be greasy.

Step 2: Sauté Onion and Garlic

Next, add the chopped onion and minced garlic to the pot with the browned beef. Stir and cook until the onions turn translucent and soft, releasing their sweetness and deepening the aroma. This simple step brings warmth and complexity to the soup’s flavor.

Step 3: Add Broth and Flavorings

Pour in the beef broth along with the undrained diced tomatoes, Worcestershire sauce, dried Italian seasoning, salt, and pepper. Stir everything together and bring the mixture to a boil. These ingredients combine to create a rich and tangy base that perfectly echoes cheeseburger flavors.

Step 4: Cook the Macaroni

Once boiling, add the uncooked elbow macaroni to the pot. Lower the heat to medium and let it simmer until the pasta is tender, which usually takes around 10 minutes. This one-pot cooking method means the macaroni soaks up loads of flavor as it cooks.

Step 5: Thicken the Soup

While the macaroni cooks, whisk together milk and flour in a small bowl until smooth with no lumps. Stir this creamy mixture into the pot and keep cooking for another 5 minutes. You’ll see the soup thicken beautifully, giving it a cozy, rich texture that’s so comforting.

Step 6: Melt in the Cheddar Cheese

Remove the pot from the heat, then stir in the shredded cheddar cheese. The heat from the soup will melt the cheese into a luscious, creamy blanket coating every bite. This step brings the cheesy cheeseburger soul to your bowl without a trace of Velveeta.

Step 7: Serve and Enjoy

Ladle your piping hot One-Pot Macaroni Cheeseburger Soup No Velveeta into bowls. If you like, sprinkle an extra handful of shredded cheddar on top for that irresistible cheesy finish, then dive right in!

How to Serve One-Pot Macaroni Cheeseburger Soup No Velveeta

Garnishes

Enhance your soup with simple garnishes like chopped fresh parsley or green onions for a pop of color and freshness. A sprinkle of crispy bacon bits or a dollop of sour cream can also add a delightful contrast and texture, elevating this cozy meal to a new level of deliciousness.

Side Dishes

This hearty soup pairs wonderfully with a crisp green salad or warm, crusty bread. Garlic breadsticks or buttery cornbread are perfect to soak up every last cheesy, beefy drop. Keep your side dishes light because the soup itself is satisfyingly rich and filling.

Creative Ways to Present

For a fun twist, serve the soup inside hollowed-out bread bowls for an edible, rustic presentation. Or layer it alongside a cheeseburger slider bar for a themed dinner party. This soup shines both as a casual family meal or a creative comfort-food centerpiece for guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it just as tasty—or even more so—the next day.

Freezing

You can freeze this soup for up to 2 months. Just cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. Keep in mind that the pasta may absorb some liquid during freezing, so you might want to add a splash of broth or milk when reheating.

Reheating

Reheat your stored soup gently on the stove over medium-low heat, stirring frequently to prevent sticking. Add extra broth or milk if it looks too thick. Avoid high heat to keep the cheese creamy and smooth rather than grainy or clumpy.

FAQs

Can I use a different type of pasta in this soup?

Absolutely! While elbow macaroni is traditional and cooks quickly, small pasta shapes like shells, ditalini, or mini penne work great and hold the soup’s flavors well.

Is there a good substitute for cheddar cheese in this recipe?

You can use other melty cheeses like Monterey Jack or Colby if you’d like a milder flavor. Just be sure to pick a cheese that melts smoothly for that signature cheeseburger soup texture.

Why don’t you use Velveeta in this One-Pot Macaroni Cheeseburger Soup?

This recipe skips Velveeta to keep things simple, wholesome, and natural while still delivering rich, creamy cheeseburger flavor thanks to real shredded cheddar cheese.

Can I make this soup vegetarian?

Yes, you can substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth to keep it vegetarian while maintaining hearty satisfaction.

How thick should the soup be when it’s done?

The soup should be creamy and slightly thickened—enough to coat a spoon nicely but still ladle-able. The flour and milk mixture is key to achieving that perfect soup consistency without it feeling heavy.

Final Thoughts

Every spoonful of this One-Pot Macaroni Cheeseburger Soup No Velveeta brings cozy, nostalgic cheeseburger flavors wrapped in a warm, creamy hug. It’s quick to make, easy to clean up, and deeply satisfying—guaranteed to become a favorite in your recipe collection. Give it a try and experience the magic of cheeseburger soup without any fuss or processed cheese!

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