Name: Cheeseburger Macaroni Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound lean ground beef; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 4 cups beef broth; 2 cups water; 1 can (14.5 ounces) diced tomatoes, undrained; 1 cup dry elbow macaroni; 1 teaspoon Worcestershire sauce; 1 teaspoon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 2 cups shredded cheddar cheese; 1 cup milk; 1/4 cup sour cream; chopped fresh parsley or green onions, for garnish

Cheeseburger Macaroni Soup Recipe tastes like a cozy bowl of your favorite cheeseburger and creamy mac and cheese had a very delicious, very slurpable baby. It works perfectly for busy families, college kids, or anyone who wants comfort food on the table in about 40 minutes. I grew up in the Midwest and still judge soups by how well they soak into a slice of white bread, and this one passes that test in seconds.

Why Make This Cheeseburger Macaroni Soup Recipe at Home

You get all the flavor of a loaded cheeseburger in a bowl that feels lighter than a giant burger platter. The broth tastes rich and cheesy, the beef adds that classic burger vibe, and the macaroni makes it hearty enough for a full meal. Kids usually inhale it, and adults quietly go back for seconds.

You control the salt, the cheese quality, and how creamy you want it. You also stretch a pound of ground beef into a full pot that feeds a crowd without a big price tag. Leftovers taste even better the next day, which makes this recipe weeknight gold.

“This Cheeseburger Macaroni Soup Recipe tastes like my favorite diner burger turned into a cozy bowl of happiness, and my whole family licked their bowls clean. ★★★★★”

Ingredients You Need

Here is what you need to make a big pot of Cheeseburger Macaroni Soup Recipe:

Ground beef:
- Use 80/20 or 85/15 for the best flavor.
- Leaner beef works too, just expect a little less richness.
Onion:
- Yellow or sweet onion both work.
- Frozen chopped onion saves time and tastes great in soup.
Garlic:
- Fresh minced garlic tastes best.
- Garlic powder works in a pinch; use 1 teaspoon if you skip fresh.
Carrots (optional but tasty):
- Dice them small so they soften quickly.
- Pre-shredded carrots from a bag also work and save chopping time.
Celery (optional):
- Adds a nice savory base flavor.
- If you hate celery, just skip it and add a bit more onion.
Diced tomatoes:
- Use a 14.5 ounce can of diced tomatoes, regular or fire roasted.
- Crushed tomatoes work if you want a smoother broth.
Tomato paste:
- Adds that burger ketchup vibe and deep tomato flavor.
- Use the kind in a tube so you can stash the rest in the fridge.
Beef broth:
- Use low sodium broth so you control the salt.
- Bouillon or base like Better Than Bouillon works well; just follow the jar directions.
Milk:
- Whole milk gives the best creamy texture.
- You can use 2 percent, but the soup will taste a bit lighter.
Heavy cream or half and half:
- A small amount makes the soup taste like cheeseburger heaven.
- You can skip it and add more milk if you want a lighter bowl.
Elbow macaroni:
- Classic elbow pasta fits the cheeseburger macaroni vibe.
- Small shells or ditalini also work and hold the broth nicely.
- Use regular dried pasta, not quick cooking or instant.
Cheddar cheese:
- Sharp or extra sharp cheddar gives the best flavor.
- Shred it yourself so it melts smoothly; bagged cheese often contains anti-caking starch.
- A mix of cheddar and American cheese gives a classic burger taste.
Butter:
- Helps build the roux that thickens the soup.
- Salted or unsalted both work; just adjust salt at the end.
All purpose flour:
- Thickens the broth so it hugs the macaroni.
Ketchup:
- Adds that signature cheeseburger taste.
- Use your favorite brand; I usually grab Heinz.
Yellow mustard:
- Brings a little tang that keeps the soup from tasting flat.
- Dijon also works, but use a bit less since it tastes stronger.
Worcestershire sauce:
- Adds savory depth and a slight smoky note.
Seasonings:
- Kosher salt and black pepper
- Onion powder and garlic powder for extra burger flavor
- Smoked paprika or regular paprika
- A pinch of crushed red pepper if you like a tiny kick
Toppings (optional but fun):
- Shredded cheddar
- Chopped dill pickles or pickle relish
- Crumbled cooked bacon
- Diced fresh tomato
- Shredded lettuce for a true cheeseburger vibe
- Sesame seeds on top of toasted bread or croutons

Equipment list

Large heavy pot or Dutch oven (at least 5 to 6 quarts)
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle
Cheese grater
Small bowl for toppings

Tips & Mistakes

Brown the beef well so it develops flavor instead of steaming in its own juices.
Drain excess grease if your beef releases a lot of fat, or the soup will taste heavy.
Sauté the onion, carrot, and celery until they soften and turn lightly golden, or the soup will taste flat.
Toast the tomato paste in the pot for a minute to deepen the flavor.
Add the macaroni near the end of cooking so it stays tender but not mushy.
Cook the pasta directly in the soup so it absorbs flavor, but stir often so it does not stick.
Keep the heat gentle after you add milk and cream, or the dairy may curdle.
Shred cheese from a block and add it off the heat, or it can clump and turn grainy.
Taste the broth before serving and adjust salt and pepper; cheese and broth both contain salt.
Do not overdo the mustard or Worcestershire sauce or the soup will taste like a hot dog stand.
Cool leftovers before you cover and chill them, or condensation will water down the soup.
Reheat slowly over medium low heat and add a splash of broth or milk to loosen the texture.

How to Make Cheeseburger Macaroni Soup Recipe

Step 1: Brown the beef

Set a large pot over medium high heat.
Add the ground beef and break it up with a spoon.
Cook until the meat browns and no pink remains, about 5 to 7 minutes.
Spoon off extra grease if needed, leaving about 1 tablespoon in the pot.

Step 2: Sauté the veggies

Add chopped onion, carrot, and celery to the pot with the beef.
Stir and cook until the onion turns translucent and the veggies soften, about 5 minutes.
Add minced garlic and cook 30 to 60 seconds until it smells fragrant.

Step 3: Build the burger flavor

Stir in tomato paste and cook 1 to 2 minutes so it darkens slightly.
Add ketchup, mustard, Worcestershire sauce, paprika, onion powder, garlic powder, salt, and pepper.
Mix well so the seasonings coat the meat and veggies.

Step 4: Add liquids and simmer

Pour in the beef broth and diced tomatoes with their juices.
Stir and scrape the bottom of the pot to loosen any browned bits.
Bring the mixture to a gentle boil, then lower the heat to medium low.
Let it simmer 10 to 15 minutes so the flavors come together.

Step 5: Cook the macaroni

Stir in the dry elbow macaroni.
Keep the soup at a gentle simmer and stir often so the pasta does not stick.
Cook until the macaroni turns al dente, usually 7 to 9 minutes, depending on the brand.

Step 6: Make it creamy

In a small bowl, whisk together milk, cream, and flour until smooth with no lumps.
Lower the heat to low and slowly pour the milk mixture into the pot while you stir.
Cook 3 to 5 minutes, stirring often, until the broth thickens slightly and looks creamy.

Step 7: Add the cheese

Turn the heat to the lowest setting or remove the pot from the burner.
Add the shredded cheddar cheese in small handfuls while you stir.
Keep stirring until the cheese melts and the soup looks smooth and velvety.
Taste and adjust salt, pepper, or mustard to your liking.

Step 8: Serve

Ladle the Cheeseburger Macaroni Soup Recipe into bowls.
Top with extra shredded cheese, chopped pickles, or crumbled bacon if you like.
Serve hot with bread, rolls, or simple green salad on the side.

Variations I've Tried

I swap half the ground beef for ground turkey when I want a slightly lighter bowl, and the cheese still carries the flavor. Sometimes I stir in a spoonful of cream cheese for extra tang and richness, which makes the broth taste almost like cheeseburger dip. I also toss in frozen peas or corn near the end for more veggies and a little sweetness.

If you like spice, you can add diced jalapeños with the onion or use pepper jack cheese for part of the cheddar. A bacon cheeseburger version tastes amazing; just cook bacon separately, crumble it, and stir some into the pot while you save a bit for topping. You can also use small shells or cavatappi pasta when you want a slightly fancier noodle that still fits the comfort food vibe.

How to Serve Cheeseburger Macaroni Soup Recipe

Serve Cheeseburger Macaroni Soup Recipe piping hot in wide bowls so the cheese and toppings have room. Add a sprinkle of extra cheddar, a few chopped dill pickles, and maybe a little shredded lettuce on top for a true cheeseburger feel. Warm dinner rolls, garlic bread, or simple buttered toast taste perfect on the side. A crisp green salad or sliced cucumbers balances the richness and rounds out the meal.

How to store

Fridge: Cool the soup to room temperature, then store it in airtight containers in the refrigerator for up to 3 to 4 days.
Freezer: For best texture, freeze the soup without the pasta for up to 2 months, then cook fresh macaroni when you reheat; if you freeze it with pasta, expect softer noodles.
Reheating on the stove: Warm the soup over medium low heat, stir often, and add a splash of broth or milk to loosen it as it heats.
Reheating in the microwave: Heat in short bursts, stir between each burst, and add a spoonful of liquid if the soup looks too thick.