ADVERTISEMENT
FAQs for One-Pot Macaroni Cheeseburger Soup
Q: Can I use a different type of pasta instead of elbow macaroni?
A: Yes, you can use other small pasta shapes like shells, rotini, or ditalini. Just keep in mind that different shapes may have slightly different cooking times, so adjust as needed to keep the pasta al dente.
Q: Can I make this soup ahead of time?
A: Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to restore its creamy consistency, as the pasta may absorb some of the liquid over time.
Q: Is there a way to make this soup gluten-free?
A: Yes, simply substitute the elbow macaroni with gluten-free pasta. Be sure to monitor the cooking time, as gluten-free pasta often cooks faster than regular pasta.
Q: Can I freeze this soup?
A: This soup is best enjoyed fresh, but if you’d like to freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months. When ready to reheat, thaw it overnight in the fridge and add a little broth or milk to refresh the texture as you warm it up.
Q: How can I make the soup thicker or thinner?
A: For a thicker soup, simmer it a little longer before adding the cheese, or add a small amount of cornstarch slurry. To thin it out, simply add more broth or milk until you reach your desired consistency.
Q: What can I use instead of beef broth?
A: If you’re out of beef broth, chicken or vegetable broth can work in a pinch, though the flavor will vary slightly. A splash of soy sauce or Worcestershire sauce can help add back some of the richness that beef broth provides.
Q: Can I use ground turkey instead of ground beef?
A: Yes, ground turkey is a great lean alternative to ground beef. The flavor will be slightly different, but it’s a delicious variation that makes the soup a bit lighter.
Q: How can I prevent the cheese from clumping?
A: To avoid clumping, add the cheese gradually over low heat while stirring continuously. Using freshly shredded cheese rather than pre-shredded (which often has anti-caking agents) can also help the cheese melt smoothly into the soup.
Q: Can I make this soup dairy-free?
A: Yes, you can substitute the milk with a dairy-free alternative like almond or oat milk, and use a dairy-free cheese alternative. The flavor may differ slightly, but it can still be creamy and delicious.
ADVERTISEMENT
