Cheeseburger Macaroni Soup (One-Pot Comfort in 30 Minutes!)

Remember those nights when your mom would whip up Hamburger Helper and you’d inhale it like it was the best thing ever? Yeah, this soup is that feeling—but grown up and actually made with real ingredients.

I created this recipe on a cold Tuesday when I was craving something cheesy, beefy, and ridiculously comforting. My kids took one bite and literally asked if we could have it every week. That’s the power of cheeseburger flavors in soup form, I guess.

The best part? It comes together in one pot in about 30 minutes, which means you can go from “what’s for dinner?” panic to sitting down with a steaming bowl faster than you can say “drive-thru.” No judgment if you eat it straight from the pot. 🙂

Why You’ll Love This Recipe

It’s cheeseburger heaven in a bowl – All the flavors you crave from a juicy cheeseburger—seasoned beef, melty cheese, pickles, mustard—but in cozy soup form. It’s genius, if I do say so myself.

One pot, one mess – Everything cooks in a single pot. Your future self will thank you when cleanup takes literally two minutes. This is the kind of meal that makes weeknight cooking feel manageable.

Stupid easy and fast – Thirty minutes from start to finish, including prep time. No fancy techniques, no complicated steps. If you can brown ground beef, you can make this soup.

Kids actually request it – This isn’t one of those “healthy” recipes you have to bribe your kids to eat. They genuinely love it. Mine ask for it by name, which feels like a parenting win.

Budget-friendly AF – Ground beef, pasta, cheese, and pantry staples. Nothing fancy or expensive here. You’re looking at about $2 per serving, which beats takeout every time.

Freezes beautifully – Make a double batch and freeze half for those nights when cooking feels impossible. It reheats perfectly and tastes just as good as fresh.

Ingredients with Key Notes

For the Base:

• 1 lb ground beef (80/20 works great) – Don’t go too lean or you’ll lose flavor; a little fat = lots of taste
• 1 medium onion, diced – Yellow onion is my go-to
• 3 cloves garlic, minced – Fresh only, please
• 1 tablespoon olive oil – Only if your beef is super lean
• 2 medium carrots, diced – Adds a touch of sweetness and color

The Liquid Gold:

• 4 cups beef broth – Low-sodium gives you control over salt levels
• 1 can (14 oz) diced tomatoes – Don’t drain them
• 2 cups water – To thin the broth just right
• 1 tablespoon tomato paste – Deepens that tomatoey flavor
• 2 cups elbow macaroni – Uncooked; it’ll cook right in the soup

Flavor Boosters:

• 1 tablespoon Worcestershire sauce – The secret ingredient that makes everything taste better
• 1 tablespoon yellow mustard – Gives it that classic cheeseburger tang
• 1 teaspoon garlic powder – Because more garlic never hurt anyone
• 1 teaspoon onion powder – Amplifies the savory goodness
• ½ teaspoon smoked paprika – Optional but adds a subtle smokiness
• Salt and black pepper – To taste

The Cheese Situation:

• 2 cups shredded sharp cheddar cheese – Sharp cheddar is non-negotiable; it has the best flavor
• 1 cup heavy cream – Makes it extra creamy and luscious
• ½ cup cream cheese – This is the secret to that velvety texture

For Serving:

• Diced pickles – Trust me on this
• Extra shredded cheese – Because more cheese is always the answer
• Crumbled bacon – Optional but highly recommended
• Chopped green onions – For a fresh pop

Key Notes:

• Ground turkey or chicken works if you want to lighten it up, but beef tastes most like a cheeseburger.
• Use block cheese and shred it yourself—pre-shredded has anti-caking agents that can make it grainy.
• Don’t skip the mustard! It’s what makes this taste like an actual cheeseburger.

Step-by-Step Instructions

Step 1: Brown the Beef

Heat a large Dutch oven or soup pot over medium-high heat. Add your ground beef and break it up with a wooden spoon. Cook for about 6-8 minutes until it’s nicely browned and no pink remains.

Don’t drain all the fat—leave about a tablespoon in the pot for flavor. If there’s excessive grease (like, a pool of it), drain most of it. But a little fat = flavor, so don’t go crazy here.

Step 2: Sauté the Aromatics

Toss in your diced onion and carrots. Sauté them with the beef for about 4-5 minutes until the onion turns translucent and starts to soften. Your kitchen should be smelling pretty amazing right about now.

Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. Burnt garlic is bitter and sad, and we’re not about that life.

Step 3: Build the Flavor Base

Stir in the tomato paste and let it cook for about a minute—this helps deepen the flavor. Then add your Worcestershire sauce, yellow mustard, garlic powder, onion powder, and smoked paprika. Stir everything together and let those spices toast for about 30 seconds. This step is where the magic happens.

Step 4: Add Liquids and Pasta

Pour in the beef broth, diced tomatoes (with their juice), and water. Give everything a good stir, then bring it to a boil over high heat.

Once it’s boiling, add your uncooked elbow macaroni. Reduce the heat to medium and let it simmer for about 8-10 minutes, stirring occasionally, until the pasta is tender. The pasta will cook directly in the soup and soak up all that beefy, cheesy goodness.

Step 5: Make It Creamy and Cheesy

Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and cream cheese, mixing until the cream cheese melts completely and everything’s smooth and creamy.

Now for the best part—add that shredded cheddar cheese gradually, stirring constantly. Don’t rush this step or dump it all in at once, or you’ll end up with clumpy cheese. Low and slow wins the race here.

Step 6: Season and Serve

Taste your soup and adjust the seasoning with salt and pepper. Remember, the cheese adds saltiness, so taste before you add more salt.

Ladle into bowls and top with extra shredded cheese (it’ll melt on top—so good), diced pickles (seriously, try it), crumbled bacon, and green onions. The pickles add that classic cheeseburger tang that takes this over the top.

Serving Suggestions

Classic cheeseburger style: Top with diced pickles, extra cheese, and a drizzle of ketchup or mustard. I know it sounds weird, but it’s chef’s kiss.

Load it up: Add crumbled bacon, diced tomatoes, shredded lettuce, and a dollop of sour cream. Basically turn it into a loaded cheeseburger bowl.

With crusty bread: Serve alongside garlic bread or buttery dinner rolls for dipping. The bread soaks up that creamy broth like a dream.

Side salad: Balance out the richness with a crisp green salad or coleslaw on the side. A little freshness goes a long way.

Make it a meal: Pair with oven-baked fries or sweet potato fries. Because if we’re going full cheeseburger theme, might as well commit.

Burger bun bowls: Get creative and serve the soup inside hollowed-out burger buns. It’s gimmicky but fun for kids (or adults who are kids at heart).

Storage Tips

Refrigerator: Let the soup cool completely before transferring to an airtight container. It’ll keep in the fridge for 3-4 days. The pasta will continue to absorb liquid as it sits, so it’ll thicken up quite a bit. Just add a splash of broth or milk when reheating to loosen it back up.

Freezer: This soup freezes well for up to 2 months. Portion it into individual freezer-safe containers or a large freezer bag. Pro tip: Slightly undercook the pasta if you know you’re freezing it—it’ll finish cooking when you reheat and won’t get mushy.

Reheating: From the fridge, warm it on the stovetop over medium heat, stirring occasionally and adding a bit of liquid if needed. From frozen, thaw overnight in the fridge first, then reheat. You can also microwave individual portions—just stir halfway through and add a splash of milk if it’s too thick.

The cheese factor: Sometimes the cheese can separate slightly when reheated. Just give it a good stir and it’ll come back together. If it looks broken, add a tiny splash of cream and stir vigorously.

Pasta texture: If you’re meal prepping, consider cooking the pasta separately and adding it fresh to reheated soup. The pasta holds up better this way and doesn’t get overly soft.

The Verdict

Look, I’m not saying this soup will solve all your problems, but it’ll definitely solve the “what’s for dinner” problem. And honestly, that’s half the battle on a Tuesday night.

This Cheeseburger Macaroni Soup has become one of those recipes I make when I need something comforting, quick, and guaranteed to please everyone at the table. It’s the kind of meal that makes you feel like you’ve got this whole cooking thing figured out, even on days when you absolutely don’t.

Give it a shot, top it with those pickles (trust me), and prepare for your family to ask for it on repeat. You’re welcome in advance.

Now grab a spoon and dig in—this soup isn’t going to eat itself!

— Kip