3. Stir in the Elbow Macaroni
Add 2 cups of elbow macaroni to the boiling broth. Stir well to ensure the pasta is evenly distributed. Cook the macaroni for 7-8 minutes, or until it reaches an al dente texture—tender, yet firm. Be sure to stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot.
4. Lower the Heat and Add Milk and Cheese
Once the macaroni is cooked, reduce the heat to low. Slowly pour in 1 cup of milk, stirring constantly to combine. The milk adds a creamy texture to the soup, making it more indulgent. Next, add 1 cup of shredded cheddar cheese, stirring until the cheese is fully melted and incorporated into the soup. This step is where the cheeseburger flavor truly comes to life, as the melted cheese gives the soup a rich, tangy finish.
5. Season and Serve
Finally, season the soup with salt and pepper to taste. Ladle the soup into bowls and serve hot, garnished with additional shredded cheese or chopped parsley if desired. The result is a warm, comforting bowl of One-Pot Macaroni Cheeseburger Soup that’s sure to become a family favorite.
