One-Pot Macaroni Cheeseburger Soup

Tips and Variations

• Make It Spicy: If you like a little heat, add some red pepper flakes or a splash of hot sauce to the soup. You can also use pepper jack cheese for an extra kick.
• Vegetable Add-Ins: For extra nutrition, stir in some finely chopped vegetables like carrots, celery, or spinach when you sauté the onions. These will cook down and add flavor without altering the cheeseburger taste.
• Cheese Options: You can swap out the cheddar for any other melty cheese you like. Monterey Jack, Colby, or even a sharp white cheddar would work beautifully.
• Make It Low Carb: If you’re watching your carbs, you can skip the macaroni and use cauliflower florets instead. They’ll soak up the cheesy goodness and add texture to the soup without the pasta.

How to Store and Reheat

Leftovers of this One-Pot Macaroni Cheeseburger Soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra milk or water to loosen up the soup, as it will thicken as it cools. Reheat gently on the stovetop over medium heat, stirring frequently.

This soup is not recommended for freezing, as the pasta can become mushy when thawed and reheated. However, if you plan to make it ahead and freeze, you can cook the soup without the pasta, freeze it, and then add cooked pasta when you reheat it.

What to Serve with Macaroni Cheeseburger Soup

This soup is hearty and filling on its own, but if you want to round out the meal, consider serving it with:

• Crusty bread or garlic breadsticks to dip into the cheesy broth.
• A simple green salad for a lighter side to balance out the richness.
• Pickle slices for an extra crunch and cheeseburger authenticity.
• For drinks, a cold beer, soda, or lemonade pairs well with this dish.