Cheeseburger Macaroni Soup Recipe

Cheeseburger Macaroni Soup Recipe
Cheeseburger Macaroni Soup Recipe

Cheeseburger Macaroni Soup Recipe tastes like a cozy mash-up of a juicy cheeseburger and creamy mac and cheese, with tender ground beef, elbow pasta, and sharp cheddar in a tomato-beef broth. It suits busy cooks and hungry families, and it comes together in about 35 minutes. I tested this on a chilly weeknight, and my kids scraped the pot clean.

Why Cheeseburger Macaroni Soup Recipe Is Worth It

Cheeseburger Macaroni Soup Recipe delivers big diner-style flavor with simple pantry ingredients. You get savory beef, tangy mustard and Worcestershire, creamy cheddar, and bouncy macaroni in one pot.

This soup stretches a pound of ground beef into six hearty bowls, so it saves money without skimping on comfort. You handle minimal chopping, and cleanup stays easy.

Ingredients You Need

  • 1 pound 85 percent lean ground beef
  • 1 tablespoon olive oil only if your beef looks very lean
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste tube paste keeps well in the fridge
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon yellow mustard classic burger flavor
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional but tasty
  • 4 cups low-sodium beef broth Better Than Bouillon works great
  • 1 can 14.5 ounces diced tomatoes, undrained fire-roasted adds depth
  • 1 cup milk or half-and-half for extra richness
  • 1 cup elbow macaroni use gluten-free pasta if needed
  • 2 cups freshly shredded sharp cheddar cheese block cheese melts smoother than bagged
  • 1 tablespoon ketchup optional, for a burger hint
  • 1/4 cup chopped dill pickles or pickle relish optional topping or stir-in
  • 2 green onions or chives, sliced for garnish
  • Hot sauce to taste optional
  • Cornstarch slurry optional: 2 tablespoons cornstarch mixed with 2 tablespoons cold water if you want it thicker

Substitutions and notes:

  • Use ground turkey or plant-based crumbles instead of beef.
  • Swap cheddar with American or a small amount of processed cheese for ultra creamy texture.
  • Use small shells, ditalini, or cavatappi in place of elbows.
  • Use evaporated milk if you ran out of fresh milk.

Equipment:

  • Large soup pot or Dutch oven, 5 to 6 quarts
  • Wooden spoon, ladle, measuring cups and spoons
  • Chef’s knife and cutting board
  • Box grater for the cheese

Quick Tips & substitutions

  • Brown the beef deeply for flavor, then drain extra fat if needed.
  • Stir the tomato paste for 1 to 2 minutes to toast it before adding liquids.
  • Add pasta after the soup boils, and cook it just to al dente so it stays springy.
  • Drop the heat to low before adding milk and cheese to prevent curdling.
  • Shred your own cheddar for smooth melting.
  • Adjust thickness with a splash of broth to thin or a cornstarch slurry to thicken.
  • For make-ahead, cook the pasta separately and add it to each bowl when serving.
  • Use dill pickles on top for that classic burger bite without soggy texture.
  • Go gluten-free with GF elbows and confirm your broth and Worcestershire are GF.

How to Make Cheeseburger Macaroni Soup

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Total: 35 minutes

  1. Heat a large pot over medium-high. Add the ground beef and break it up. Brown it until you see crisp edges, about 5 to 7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
  2. Add the onion with a pinch of salt and cook until it softens, about 3 minutes. Stir in the garlic and cook 30 seconds.
  3. Stir in tomato paste, mustard, Worcestershire, black pepper, and smoked paprika. Cook 1 to 2 minutes, stirring, until the paste darkens slightly and smells savory.
  4. Pour in beef broth and the diced tomatoes with their juices. Bring the soup to a strong simmer.
  5. Add the macaroni. Stir, then simmer until the pasta turns al dente, about 7 to 9 minutes, stirring a few times so it does not stick.
  6. Lower the heat to medium-low. Stir in milk, then add the cheddar by handfuls, stirring until it melts and the soup turns creamy. Add ketchup if you want that classic burger note.
  7. Taste and adjust salt and pepper. If you want a thicker soup, whisk in the cornstarch slurry and simmer 1 to 2 minutes until it thickens.
  8. Ladle into bowls and top with green onions and chopped dill pickles. Add hot sauce if you want heat.

Simple Variations

  • Bacon cheeseburger: Cook 4 slices of chopped bacon first, set aside, then brown beef in a spoon of the bacon fat. Stir the bacon back in at the end.
  • Jalapeño pepper jack: Swap half the cheddar with pepper jack and add 1 to 2 diced jalapeños with the onion.
  • Mushroom Swiss: Sauté 8 ounces sliced mushrooms after the onion, then swap cheddar with Swiss or provolone.
  • BBQ-style: Add 1 to 2 tablespoons BBQ sauce and a pinch of chili powder, then top with crispy onions.
  • Turkey diner: Use ground turkey, poultry broth, and Monterey Jack for a lighter take.

Ways to Serve Cheeseburger Macaroni Soup

  • Serve with toasted sesame buns cut into wedges, like soup dippers.
  • Add a side salad with dill pickles and tomatoes for a burger vibe.
  • Top bowls with shredded lettuce, diced tomatoes, and a drizzle of mustard for fun.
  • Pair with oven fries or tater tots for a complete comfort meal.
  • Offer hot sauce, extra cheddar, and scallions at the table.

Storage

Cool the soup, then store it in airtight containers in the fridge for 3 to 4 days. The pasta keeps absorbing broth in the fridge, so add a splash of broth or milk when you reheat on low. If you plan to freeze, hold back the pasta and dairy, freeze the beef base for up to 3 months, then add milk, cheese, and freshly cooked pasta when reheating. For best texture, cook pasta separately when you meal prep.