Macaroni Cheeseburger Soup (One-Pot Comfort!)

You know those nights when you can’t decide between a cheeseburger and a bowl of soup? Yeah, me too. So one particularly indecisive evening, I thought, “Why not both?”

Turns out, combining cheeseburger flavors with soup is borderline genius. You get all the savory, cheesy, satisfying elements of a good burger, but in cozy, spoonable form. The macaroni makes it hearty enough to be a complete meal, and the melted cheddar creates this ridiculously creamy broth that tastes like liquid comfort.

My nephew was skeptical when I first served this—”Cheeseburger soup?” he said with that pre-teen eyeroll. Then he ate two bowls and asked if I could make it for his birthday dinner. That’s when you know you’ve got a winner. This soup has become my go-to for easy weeknight dinners, and honestly, it might be the fastest crowd-pleaser I’ve ever made. 🙂

Why You’ll Love This Recipe

All the Cheeseburger Flavors in Soup Form This tastes like someone liquified a cheeseburger in the best possible way. Seasoned ground beef, melted cheddar, tangy pickles, tomatoes—all the flavors you love, just warmer and cozier.

Ready in 30 Minutes, One Pot Everything cooks in a single pot, from browning the beef to cooking the pasta. Thirty minutes from start to finish, and only one pot to clean. That’s weeknight dinner magic right there.

Kids Absolutely Devour This I’ve served this to countless picky eaters, and they all go back for seconds. Something about the familiar cheeseburger taste in soup form just works. It’s like mac and cheese met a cheeseburger and they became best friends.

Budget-Friendly and Filling Ground beef, pasta, and pantry staples make this incredibly affordable. One pot feeds a crowd, and the leftovers are just as good (sometimes better) the next day.

Perfect for Busy Weeknights When you need dinner fast but don’t want to compromise on flavor or satisfaction, this is your recipe. No pre-cooking the pasta separately, no complicated steps—just straightforward comfort food.

Tastes Like Comfort in a Bowl This is the kind of soup that makes you feel better about everything. Bad day? Cheeseburger soup. Cold outside? Cheeseburger soup. Need to feed hungry teenagers? Definitely cheeseburger soup.

Ingredients

For the Soup:

• 1½ lbs ground beef (80/20 or 85/15 works best)
• 1 medium onion, diced
• 3 cloves fresh garlic, minced
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes with juices
• 2 cups elbow macaroni (uncooked)
• 1 cup heavy cream (or half-and-half)
• 2½ cups shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons butter

For Topping (Just Like a Cheeseburger!):

• Extra shredded cheddar cheese
• Diced tomatoes
• Chopped dill pickles or pickle relish
• Chopped crispy bacon
• Diced onions (raw or caramelized)
• Shredded lettuce
• Sesame seeds (for that bun vibe)
• Ketchup and mustard drizzle (optional but fun!)

Key Ingredient Notes:

Ground Beef Fat Content: Use 80/20 or 85/15 ground beef. You need some fat for flavor, but drain off excess after browning. Super lean beef (90/10 or higher) will make the soup taste bland.

Elbow Macaroni Works Best: The small size is perfect for soup spoons. Shells, ditalini, or small pasta shapes also work. Avoid long pasta like spaghetti—it’s awkward to eat in soup.

Sharp Cheddar is Key: Use sharp or extra-sharp cheddar for maximum flavor. Pre-shredded works fine here since you’re melting it into soup. Mild cheddar works but won’t give you that bold cheese flavor.

Velveeta Option: For extra creamy, melty texture, replace 1 cup of the cheddar with 8 oz of cubed Velveeta. It makes the soup ultra-smooth and kid-friendly. Not traditional cheese, but it works beautifully in this application.

Heavy Cream: This makes it rich and creamy. Half-and-half works for a lighter version. Milk works too but won’t be as rich. For dairy-free, use full-fat coconut milk or cashew cream.

Worcestershire and Dijon: These add umami depth that makes the soup taste more like an actual burger. Don’t skip them—they’re small amounts but make a big impact.

Step-by-Step Instructions

Step 1: Brown the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Cook for about 5-7 minutes until browned and no longer pink.

Drain off most of the excess fat, leaving about 1 tablespoon in the pot for flavor. Season the beef with salt and pepper while it’s browning.

Step 2: Build the Soup Base

Reduce heat to medium. Add the butter to the pot with the beef. Once melted, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Add the minced garlic, garlic powder, onion powder, and paprika. Cook for another minute until fragrant. Your kitchen should smell amazing right now.

Step 3: Add Liquids and Seasonings

Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, and Dijon mustard. Stir everything together, scraping up any browned bits from the bottom of the pot—that’s flavor gold.

Bring the mixture to a boil, then reduce heat to medium and let it simmer for about 5 minutes to let the flavors come together.

Step 4: Cook the Macaroni Right in the Soup

Add the uncooked elbow macaroni directly to the soup. Stir well and bring back to a gentle boil. Cook for about 8-10 minutes, stirring occasionally, until the macaroni is tender.

The pasta will absorb some of the liquid and release starch, which naturally thickens the soup. If it looks too thick, add a bit more broth or water.

Step 5: Make It Creamy and Cheesy

Once the macaroni is tender, reduce heat to low. Stir in the heavy cream and let it heat through for a minute.

Add the shredded cheddar cheese gradually, stirring constantly until it’s completely melted and the soup is creamy. Don’t let it boil after adding the cheese or it might get grainy.

Taste and adjust seasoning. You’ll probably need more salt and pepper. The soup should be rich, cheesy, and taste like a burger.

Step 6: Top with Cheeseburger Fixings

Ladle the soup into bowls. Now comes the fun part—top it like you would a burger! Add shredded cheddar, diced tomatoes, chopped pickles, crispy bacon bits, and whatever else you’d put on your favorite cheeseburger.

Some people even drizzle ketchup and mustard on top. Don’t knock it till you try it—it actually tastes like a deconstructed Big Mac.

Serve immediately while hot and the cheese is still melty.

Serving Suggestions

Classic Burger Toppings as Garnishes Set up a topping bar with all the burger fixings: shredded cheese, diced tomatoes, pickles, bacon, onions, lettuce, sesame seeds, ketchup, and mustard. Let everyone customize their bowl. This is especially fun for kids.

Crusty Bread or Garlic Toast Serve with toasted bread, garlic bread, or even hamburger buns for dipping. The bread soaks up all that cheesy broth beautifully.

Simple Side Salad A crisp green salad with ranch or thousand island dressing keeps with the burger theme and adds some freshness to balance the rich soup.

Pickle Spears on the Side Just like you’d get with a burger basket! Whole dill pickle spears on the side are perfect for crunching between bites of soup.

Making It a Complete Meal The soup is pretty complete on its own—you’ve got protein, carbs, and vegetables. Add bread and a salad if you want, but honestly, a big bowl of this soup is satisfying enough for most people.

French Fries on the Side Go full burger-and-fries experience by serving this with crispy French fries or sweet potato fries. Dip the fries in the soup. Trust me.

Storage Tips

Refrigeration

Store leftover soup in an airtight container in the fridge for up to 4 days. Be aware that the macaroni will continue to absorb liquid, so the soup will thicken considerably overnight.

Why Pasta Absorbs Liquid (And How to Deal With It)

Pasta keeps absorbing liquid even after cooking, which is why leftover pasta soup always seems thicker. This is normal! When reheating, add beef broth, water, or milk ½ cup at a time until you reach your desired consistency.

Some people prefer to cook the pasta separately and add it fresh to each serving, then store the soup and pasta separately. This prevents the mushiness issue entirely.

Reheating Without It Getting Too Thick

Reheat gently on the stovetop over medium-low heat, stirring frequently and adding liquid as needed to thin it out. You’ll likely need to add at least ½ to 1 cup of broth or milk.

Microwave works for individual portions. Add a splash of milk or broth to the bowl before heating, stir halfway through, and heat in 1-minute intervals.

Freezing Considerations

This soup freezes okay but not perfectly. The pasta can get mushy and the dairy can separate slightly. If you want to freeze it, freeze the soup base (before adding pasta and cream). When ready to serve, thaw, reheat, then add fresh cooked macaroni and cream.

For best results, make it fresh or store in the fridge for up to 4 days rather than freezing.

Make-Ahead Strategy

You can brown the beef and prep the vegetables up to 24 hours ahead. Store separately in the fridge. When ready to make soup, start from Step 2 with the prepped ingredients.

Or make the entire soup, then cook fresh pasta when reheating leftovers. This gives you the convenience of make-ahead with the texture of fresh pasta.

Final Thoughts

Here’s what I love about Macaroni Cheeseburger Soup: it proves that comfort food doesn’t have to be complicated to be absolutely crave-worthy. This is the kind of recipe that makes weeknight dinners feel manageable and fun instead of stressful.

The fact that kids go crazy for it is just a bonus. I’ve lost count of how many parents have messaged me saying this is the only soup their picky eaters will touch. When a recipe can bridge the gap between “food kids will actually eat” and “food adults genuinely enjoy,” that’s magic.

Plus, there’s something nostalgic and fun about eating a cheeseburger in soup form. It’s playful and comforting at the same time. The toppings bar makes it interactive, and everyone gets to customize their bowl exactly how they like it.

Give this a try and let me know what you think! Tag me on Instagram or Pinterest with your cheeseburger soup creations—especially if you come up with creative topping combinations. I love seeing how people make these recipes their own.

Now go make some one-pot, kid-approved, comfort food magic. Your family is going to love you for this one.

Happy cooking!
— Kip