Cheeseburger Macaroni Soup Recipe: Comfort Food Favorite

Cheeseburger Macaroni Soup is my cozy bowl for days when life feels a bit too fast and dinner needs to be easy. Maybe you planned burgers but it started raining. Maybe you’re craving something creamy and hearty without babysitting a skillet. Or maybe you just want dinner that tastes like your favorite diner cheeseburger in a spoonable way. This is that soup. It’s rich, beefy, cheesy, and it hugs the pasta just right. Let’s make it happen and keep it simple.

Why You’ll Love This Cheeseburger Macaroni Soup

This soup tastes like a classic cheeseburger, but with tender macaroni bathing in a creamy, savory broth. It’s easy enough for a busy weeknight, and it reheats like a champ. The broth is silky, the ground beef is hearty, and the cheddar brings that perfect sharp finish. I love that it’s naturally kid friendly, but adults go back for seconds too. If you like a set-it-and-forget-it spin, try this slow cooker version I also love here: crockpot cheeseburger soup.
It’s also forgiving. Swap proteins, tweak the veggies, and use whatever pasta you have. And yes, it freezes nicely if you leave the pasta out and add it fresh later. Comfort in a pot.

Ingredients for Cheeseburger Macaroni Soup

Here’s what you’ll need for a big pot of cozy. I keep the list straightforward, pantry-friendly, and flexible.

• Ground beef: 85 to 90 percent lean cooks up juicy and flavorful.
• Elbow macaroni: classic shape, perfect bite. Cook just until al dente.
• Onion and garlic: the aromatic base.
• Carrots and celery: add sweetness and body.
• Tomato paste: a small spoonful deepens the savory flavor.
• Beef broth: the core of the soup. Use low sodium to control salt.
• Milk or half-and-half: creamy texture without being heavy.
• Cheddar cheese: sharp cheddar melts best and gives real cheeseburger vibes.
• Worcestershire sauce: that subtle umami boost.
• Mustard and ketchup: just a touch to echo classic burger flavors.
• Salt, pepper, paprika, and a pinch of garlic powder.
• Butter and flour: a quick roux to thicken, or cornstarch slurry for a lighter option.

If cheesy soups are your thing too, I think you’ll also love this creamy favorite: slow cooker broccoli cheese soup.

Ground Beef and Protein Options

Ground beef is classic here and gives the soup that signature burger taste. I prefer 85 to 90 percent lean so it browns nicely without getting greasy. Drain off extra fat, but leave a little for flavor. If you want something lighter, ground turkey or chicken works too. Try mixing turkey with a splash of soy sauce or Worcestershire to boost savory notes.
For a bolder twist, crumble in cooked bacon or brown some mild Italian sausage with the beef. Plant-based crumbles hold up well as long as you brown them until they get a little crust. Whatever you choose, cook until fully done, about 160 F for ground meats, before building the soup. It helps lock in that deep, **browned ground beef** flavor we all love.

Pasta Choices: Elbow Macaroni and Substitutes

Elbow macaroni is the classic choice because it holds sauce well and cooks quickly. Shells, ditalini, small rotini, or small wagon wheels also work. If you use larger shapes, you might need a touch more broth. Always cook pasta to al dente so it stays pleasantly chewy and does not go mushy in leftovers. If you love one-pot pasta soups, you might also enjoy this comforting noodle classic: one pot lasagna soup.
Cooking the pasta in the soup adds flavor, but it does soak up broth as it sits. If you plan for leftovers, cook pasta separately in salted water and add to each bowl when serving. That way the texture stays just right over a couple of days.

Cheese Selection: Cheddar, Velveeta, and Cheese Blends

Sharp cheddar gives the clean, nostalgic cheeseburger taste. Grate it yourself if you can, since pre-shredded has anti-caking agents that can make the soup a little grainy. If you like extra creaminess, melting cheese like Velveeta works, but I usually do a blend: mostly cheddar with a small handful of Monterey Jack for smooth melt.
Stir cheese off the heat, a little at a time, to avoid clumping. If the soup is boiling, the cheese can break. Gentle heat is your friend here. A pinch of mustard and ketchup wakes up the flavor without turning it into a tomato soup.

Vegetables and Aromatics for Flavor

Onion, garlic, carrots, and celery bring that classic soup base. Saute them until the onions are translucent and the carrots have softened slightly. Add tomato paste and cook it for a minute to remove raw taste and bring out a deeper color. If you love a little heat, toss in a pinch of crushed red pepper. If you love extra veg, stir in peas or corn at the end for color and sweetness.
For a burger-shop feel, chopped pickles on top are surprisingly great. Add them at the end as a garnish so they keep their crunch.

Broth, Dairy, and Seasonings

Beef broth adds rich body. Low sodium lets you season precisely. Milk or half-and-half keeps it cozy without being heavy. If you want extra silkiness, stir in a splash of cream at the end. Worcestershire brings savory depth and a touch of sweetness. A pinch of paprika gives gentle warmth without turning it spicy.
For more creamy soup inspiration, check out another comfort bowl I love: chicken mac and cheese soup. It hits the same comfort notes in a different way.

How to Make Cheeseburger Macaroni Soup (Step-by-Step)

Brown the beef and veggies

Warm a heavy pot over medium heat. Add a little oil, then the ground beef. Season with salt and pepper and cook until browned. Stir in onion, carrots, and celery. Cook until the veggies soften and the beef develops browned bits at the bottom. Add garlic and tomato paste and cook one minute, stirring.

Build the base and simmer

Sprinkle in flour and stir for 30 seconds to make a quick roux. Pour in the beef broth, stirring to loosen the flavorful bits on the bottom. Add Worcestershire, a dab of ketchup and mustard, paprika, and garlic powder. Bring to a gentle simmer. Stir in uncooked macaroni and cook until al dente, usually 7 to 8 minutes. If you plan to store leftover soup, consider cooking the pasta separately so the broth stays brothy over time.

Finish creamy and cheesy

Reduce heat to low. Stir in milk or half-and-half. Then add the shredded cheddar in stages, stirring until melted and smooth. Taste and adjust salt and pepper. If the soup thickens too much, splash in more broth. If it feels thin, simmer a few more minutes. Ladle into bowls and add your favorite burger-style toppings.
Love hearty, creamy bowls in general? This cozy pick also hits the spot: Italian sausage gnocchi soup.

Pro Tips for the Best Cheeseburger Macaroni Soup

Brown the meat well for deeper flavor. Those caramelized bits make the base richer. Keep the simmer gentle once dairy and cheese are in the pot to prevent splitting. If you need to thicken without flour, whisk cornstarch with a bit of cold milk and stir it in near the end.
Cheese melts smoother if you remove the pot from heat and add it gradually. Salt in stages. The broth, cheese, and Worcestershire already have salt, so taste as you go. If the soup sits and thickens, just add broth or milk and warm it gently.
Serving for a crowd? Double the batch but cook the pasta separately. Combine right before serving to keep the texture perfect. Craving slow cooker ease on a busy day? I also love this comfort classic: crockpot beef and vegetable soup for a different but cozy vibe.

Cheeseburger Macaroni Soup Variations

Spicy jalapeño version: add diced jalapeño with the onions and finish with pepper jack. Bacon ranch version: crisp bacon at the start and sprinkle ranch seasoning in the pot with the broth. Mushroom and Swiss: swap cheddar for Swiss and saute mushrooms until golden before building the broth. Pickle lovers: stir chopped dill pickles into individual bowls for tangy crunch.
If you enjoy different flavor profiles, you might like the creamy spin of this one too: crock pot lasagna soup recipe, which is a fun twist on a pasta-night favorite.

Toppings and Serving Ideas

• Shredded cheddar or a cheese blend for extra melty goodness
• Chopped dill pickles or pickle relish for burger vibes
• Crumbled bacon for smoky crunch
• Diced tomatoes and shredded lettuce for a classic burger feel
• Scallions or chives for a fresh bite
• Crushed kettle chips or toasted breadcrumbs for texture
• Hot sauce or a pinch of cayenne if you like heat
• Garlic bread, dinner rolls, or a side salad to round it out

On soup nights, I like to serve a second pot for variety. This one is a favorite when we want a little spice: crockpot chicken tortilla soup.

Storage, Reheating, and Make-Ahead Tips

Cool the soup quickly and store it in airtight containers in the fridge for up to 4 days. For the best leftovers, cook pasta separately and add it when reheating. If your soup already has pasta, expect it to soak up some broth. Just thin with a splash of milk or broth on reheat.
Reheat on the stove over medium-low, stirring often, until hot and smooth. Add extra cheese at the end if you want that fresh melt. You can freeze the soup without pasta for up to 3 months. Thaw overnight in the fridge, bring it to a gentle simmer, then add freshly cooked pasta and more cheese.
Food safety tip: ground beef should be cooked to 160 F. Refrigerate leftovers within 2 hours and reheat until steaming hot.

Can I Make This Recipe Gluten-Free?

Yes. Use a gluten-free macaroni you like and cook it separately, since many gluten-free pastas break down if simmered in soup. For thickening, use cornstarch or a gluten-free flour blend to make a quick slurry. Double-check labels on broth, Worcestershire, mustard, and ketchup to ensure they are gluten-free. The rest is naturally flexible.

Common Questions

Do I have to make a roux? Nope. You can thicken with a cornstarch slurry near the end or simply reduce the soup a bit longer.
Can I use pre-shredded cheese? Yes, but it can make the soup less smooth. Freshly grated melts cleaner.
What if my soup gets too thick? Stir in warm broth or milk a little at a time until it loosens to your liking.
How do I keep the pasta from getting mushy? Cook it to al dente and store it separate from the soup if you plan on leftovers.
Can I make it spicier? Add jalapeños, a pinch of cayenne, or hot sauce at the end and adjust to taste.

A Cozy Bowl You’ll Make Again

This bowl brings the familiar flavors of a cheeseburger into a creamy, slurpable format you can throw together on a weeknight. Brown your meat well, keep the simmer gentle after you add dairy, and finish with cheese off the heat for the best texture. If you want an alternative method, this take on cheeseburger soup has helpful tips and a different approach too: One-Pot Macaroni Cheeseburger …. I hope this becomes your go-to when you need something simple, warm, and deeply satisfying. Grab a spoon, add your favorite toppings, and enjoy that first creamy, cheesy bite tonight.

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