There’s nothing more comforting than a warm bowl of creamy, cheesy soup that tastes like your favorite burger.
This cheeseburger soup is hearty, cheesy, and perfect for weeknight dinners or casual gatherings.
Why You’ll Love This Recipe
The soup is rich, creamy, and full of classic cheeseburger flavor.
Ground beef, cheese, and macaroni make it hearty and satisfying.
Quick and easy to make in one pot with minimal prep.
It’s fun to customize with toppings like pickles, mustard, or ketchup.
What You’ll Need (Ingredient Highlights)
Ground beef provides savory, meaty flavor.
Elbow macaroni makes the soup hearty and filling.
Cheddar cheese melts into a creamy, cheesy broth.
Milk adds richness and smooth texture.
Onion and beef broth deepen the flavor base.
Pro Tips Before You Start
Brown the beef thoroughly for maximum flavor.
Cook pasta in the broth so it absorbs the savory flavors.
Stir cheese in slowly to prevent clumping and achieve a smooth finish.
Adjust seasonings at the end to taste.
How to Make Cheeseburger Soup
Step 1 – Brown the ground beef
In a large pot over medium heat, cook ground beef with diced onion until beef is fully browned and onion is soft, about 5–7 minutes. Drain excess fat if necessary.
Step 2 – Add beef broth
Pour in beef broth and bring to a gentle boil, letting flavors meld.
Step 3 – Cook the macaroni
Stir in elbow macaroni and cook uncovered 7–8 minutes until just al dente, absorbing the broth’s flavor.
Step 4 – Add cheese and milk
Lower heat to medium-low. Slowly stir in milk and shredded cheddar cheese until melted and creamy.
Step 5 – Season and serve
Taste and adjust salt and pepper. Serve warm, optionally garnished with shredded cheese, chopped pickles, or a drizzle of mustard/ketchup.
What to Serve Them With
Pair with crusty bread or dinner rolls for dipping.
Serve with a light salad for a balanced meal.
Add pickles or extra shredded cheese on top for a fun, cheeseburger twist.
Variations / Substitutions
Use ground turkey or chicken for a leaner version.
Swap cheddar for mozzarella, Colby Jack, or a mix of cheeses.
Add diced tomatoes, bell peppers, or corn for extra flavor and texture.
Use gluten-free pasta if needed.
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of milk if needed.
Freeze portions for up to 2 months; thaw before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, cook the soup and store refrigerated; reheat before serving.
How should I store leftovers?
Keep in an airtight container in the fridge.
Can I freeze this soup?
Yes, portion and freeze. Add cheese when reheating for best texture.
Can I use different pasta?
Yes, rotini, shells, or elbow macaroni work well.
How long does this recipe take to make?
About 25–30 minutes total.
Is this recipe beginner-friendly?
Yes, simple one-pot cooking with easy steps.
Can I make it dairy-free?
Yes, use plant-based milk and dairy-free cheese alternatives.
What should I serve it with?
Bread, salad, or extra toppings like pickles or ketchup.
Do I need special equipment?
No, a large pot or Dutch oven is all you need.
How do I know when it’s done?
Pasta should be tender, cheese fully melted, and soup creamy.
Final Thoughts
This cheeseburger soup is creamy, hearty, and full of comforting flavor.
It’s a simple, one-pot meal perfect for weeknights, family dinners, or cozy comfort food cravings.
One-Pot Macaroni Cheeseburger Soup
Ingredients
Method
- Brown ground beef and diced onion in a large pot over medium heat until fully cooked.
- Drain excess fat if needed.
- Add beef broth and bring to a gentle boil.
- Stir in elbow macaroni and cook 7–8 minutes until al dente.
- Lower heat and stir in milk and shredded cheddar until fully melted and creamy.
- Season with salt and pepper. Serve warm, topped with optional garnishes.
- See full steps with tips & photos → https://canonigos.com/one-pot-macaroni-cheeseburger-soup/
Notes
- Extra cheesy: Add an additional ½ cup shredded cheese
- Thicker soup: Simmer a few extra minutes before adding milk
- Lighter option: Use low-fat milk and lean ground meat
- Leftovers: Refrigerate up to 3 days; reheat gently, adding a splash of milk
