One-Pot Macaroni Cheeseburger SoupThink cheeseburger + mac and cheese in a spoonable, weeknight-easy bowl. This one-pot wonder is rich and cozy without fuss—very much the kind of dependable comfort we love to share at tinsuf.Yield: 6 servingsTime: 30 minutesCategory: SoupCuisine: AmericanTable of ContentsIngredientsInstructionsTips & SwapsFor more recipes follow me in Facebook , Pinterest !Ingredients1 lb ground beef1 medium onion, diced2 cups beef broth2 cups elbow macaroni, uncooked1 cup milk (whole or 2%)1 cup shredded cheddar cheese, plus more to finishSalt and black pepper, to tasteOptional: 1 Tbsp ketchup, 1 tsp yellow mustard, dill pickle relish for servingInstructionsBrown beef and onion in a large pot over medium heat, 6–8 minutes; drain fat.Add broth; bring to a boil. Stir in macaroni and cook 7–8 minutes until al dente, stirring occasionally.Reduce heat. Stir in milk, then cheddar until smooth and creamy. Add ketchup/mustard if using.Season to taste. Serve hot with extra cheddar (and a touch of pickle relish for true cheeseburger vibes).Tips & SwapsThicker soup: Simmer 2–3 minutes after adding cheese, or melt in 2 oz cream cheese.Veggie boost: Sauté diced carrots and celery with the onion; toss in frozen peas at the end.Lean option: Swap ground turkey and use chicken broth.Make-ahead: Cook pasta separately and add to bowls when serving to avoid over-soft noodles in leftovers.Enjoy!
One-Pot Macaroni Cheeseburger Soup
