Print

One-Pot Macaroni Cheeseburger Soup No Velveeta Recipe

One-Pot Macaroni Cheeseburger Soup No Velveeta Recipe
Print Recipe

★★★★★

4.7 from 6 reviews

This One-Pot Macaroni Cheeseburger Soup is a hearty, comforting dish combining the flavors of a classic cheeseburger with a creamy, cheesy soup base. Made without Velveeta, it uses real cheddar cheese for a rich, authentic taste. Perfect for an easy weeknight meal, this soup blends ground beef, tender macaroni, tomatoes, and a creamy cheese sauce in one pot for minimal cleanup and maximum flavor.

Ingredients

Scale

Meat and Aromatics

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced

Liquids and Tomatoes

  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup milk

Dry Ingredients & Seasonings

  • 1 cup elbow macaroni, uncooked
  • 2 tablespoons flour
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Cheese & Oil

  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil

Instructions

  1. Brown the Ground Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until fully browned, breaking it apart with a spoon. Once browned, drain any excess fat to keep the soup from being greasy.
  2. Sauté Onion and Garlic: Add chopped onions and minced garlic to the pot with the beef. Cook until the onions are translucent and fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
  3. Add Broth and Seasonings: Pour in beef broth and the can of diced tomatoes along with their juice. Stir in Worcestershire sauce, dried Italian seasoning, salt, and pepper. Bring the mixture to a rolling boil to combine all flavors.
  4. Cook Macaroni: Add the uncooked elbow macaroni to the boiling soup. Reduce heat to medium and let it simmer uncovered, stirring occasionally, until the macaroni is tender, about 10 minutes.
  5. Prepare Cheese Sauce Base: In a separate bowl, whisk together the milk and flour until smooth and no lumps remain. Slowly stir this mixture into the simmering soup and cook for an additional 5 minutes, allowing the soup to thicken slightly.
  6. Incorporate Cheese: Remove the pot from heat and immediately stir in the shredded cheddar cheese until it is fully melted and the soup becomes creamy and rich.
  7. Serve and Garnish: Ladle the hot soup into bowls. Optionally, sprinkle extra cheddar cheese on top for garnish. Serve immediately and enjoy your comforting One-Pot Macaroni Cheeseburger Soup.

Notes

  • You can substitute ground turkey or chicken for a leaner option.
  • For a spicier kick, add a pinch of red pepper flakes or chopped jalapeños while sautéing the onions.
  • If you prefer a thicker soup, increase the flour to 3 tablespoons or simmer a few minutes longer after adding the milk-flour mixture.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
  • Use sharp cheddar cheese for a more pronounced cheese flavor.

Nutrition

Keywords: macaroni cheeseburger soup, one-pot soup, easy weeknight dinner, ground beef soup, cheesy soup, homemade cheeseburger soup

Find it online: https://nataliereeve.com/one-pot-macaroni-cheeseburger-soup-no-velveeta-recipe/