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Title: One-Pot Macaroni Cheeseburger Soup (No Velveeta)

One-Pot Macaroni Cheeseburger Soup (No Velveeta)

Creamy one-pot macaroni cheeseburger soup made with real cheddar, tender pasta, and savory beef — no Velveeta needed.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium yellow onion diced small
  • 1 small carrot diced small
  • 1 small celery rib diced small (optional but good)
  • 2 garlic cloves minced
  • 1 Tbsp tomato paste
  • 1 lb 450 g ground beef, 85–90% lean
  • 1 tsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 4 cups 960 ml low-sodium beef broth, plus more as needed
  • 1 can 14.5 oz/410 g diced tomatoes, with juices (fire-roasted if available)
  • 1½ cups 180 g elbow macaroni
  • ½ cup 120 ml whole milk or ⅓ cup light cream
  • 2 –2½ cups 200–250 g freshly shredded sharp cheddar cheese
  • ½ –¾ tsp kosher salt to taste
  • Freshly ground black pepper
  • ½ –1 Tbsp dill pickle brine or 1–2 tsp apple cider vinegar optional, to taste
  • For serving optional: Extra shredded cheddar, diced dill pickles or chives, paprika

Instructions
 

  • Sauté aromatics: In a large pot over medium heat, warm the oil. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until softened.
  • Bloom flavors: Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute, pressing it into the pan until slightly darkened.
  • Brown beef: Add beef, ½ tsp salt, and a few grinds of pepper. Cook, breaking up meat, until well browned, 5–7 minutes. Spoon off excess fat, leaving about 1 Tbsp in the pot.
  • Season base: Stir in Worcestershire and mustard, scraping up browned bits.
  • Simmer: Pour in broth and tomatoes. Bring to a lively simmer. Stir in macaroni and cook, stirring occasionally, 8–10 minutes until just al dente. If it thickens too quickly, add ½ cup hot water or more broth.
  • Finish creamy: Reduce heat to low. Stir in milk or cream. Add cheddar a handful at a time, stirring until melted and smooth before adding more. Do not boil.
  • Balance and serve: Taste and adjust salt. Add pickle brine or vinegar if you’d like extra brightness. Rest 3–5 minutes to thicken slightly. Ladle into bowls and top as you like.

Notes

Consistency: This soup thickens as it sits. Add warm broth to loosen when reheating.
Cheese choice: A mix of sharp and mild cheddar melts smoothly while keeping flavor.
Make-ahead base: Cook through the pasta step and cool. Reheat gently, then add milk and cheese right before serving.
Gluten-free: Use gluten-free elbows and check labels on broth and Worcestershire.