Macaroni Cheeseburger Soup

Macaroni Cheeseburger Soup is the ultimate comfort bowl that brings together tender elbow macaroni, savory ground beef, and a rich, creamy cheese sauce—all crowned with pickles, green onions, and crispy croutons. This soup blends classic cheeseburger flavors with a smooth, hearty broth, making it the perfect one-pot dinner for chilly evenings or anytime you crave that burger fix in a spoonable form. Dive in, grab your ladle, and get ready for a cozy meal that’ll have everyone asking for seconds!

Key Ingredients

Let’s take a quick look at the core ingredients that make this Macaroni Cheeseburger Soup so irresistible:

• 1 tbsp olive oil: Helps sauté aromatics and soften veggies without sticking.
• 1 lb (450 g) ground beef (80–90% lean): Provides hearty, savory flavor and meaty texture.
• 4 slices bacon, chopped (optional but recommended): Adds smoky crunch and extra depth to the broth.
• 1 medium yellow onion, finely diced: Builds the aromatic base with mild sweetness.
• 2 cloves garlic, minced: Infuses the soup with a fragrant kick.
• 2 medium carrots, peeled and diced small: Offer subtle sweetness and color.
• 2 celery stalks, diced small: Contribute a mild, savory crunch to the mix.
• 1 small green bell pepper, diced (optional): Brings a fresh, slightly bitter note.
• 2 tbsp tomato paste: Intensifies the tomato flavor and thickens the base.
• 1 tbsp Worcestershire sauce: Deepens savory umami and accentuates beefy notes.
• 4 cups (1 L) beef broth (or chicken broth): The flavorful liquid foundation for simmering.
• 1 cup (240 ml) whole milk: Adds creaminess and helps form the cheese sauce.
• 1 cup (240 ml) half-and-half or heavy cream: Gives extra richness and a silky texture.
• 1 can (14.5 oz / 410 g) diced tomatoes, drained (optional but tasty): Introduces bright tomato bits and acidity.
• 1 1/2 cups dry elbow macaroni (about 6 oz / 170 g): The tender pasta that makes it a filling meal.
• 2 1/2 cups (about 250 g) shredded sharp cheddar cheese: Defines the sharp, cheesy backbone.
• 1/2 cup (50 g) shredded mozzarella cheese (optional, for extra stretch): Adds gooey stretchiness.
• 2 tbsp unsalted butter: Forms the base of the roux for the cheese sauce.
• 2 tbsp all-purpose flour: Thickens the milk into a smooth, velvety sauce.
• 1 tsp smoked paprika (or regular paprika): Contributes gentle smokiness and color.
• 1 tsp dried oregano: Infuses a hint of herbal warmth.
• 1 tsp dried parsley: Brings a subtle, fresh herbal note.
• 1/2 tsp mustard powder (or 1 tsp yellow mustard): Adds tangy depth to the cheese sauce.
• 1–1 1/4 tsp kosher salt, plus more to taste: Balances and enhances all flavors.
• 1/2 tsp ground black pepper, plus more to taste: Provides gentle heat and sharpness.
• 1/4 tsp crushed red pepper flakes (optional, for a little heat): Offers a mild kick.
• 1/4 cup sliced green onions or chives, for garnish: Delivers fresh, oniony brightness.
• 1/2 cup diced dill pickles, for garnish (classic burger flavor, optional): Gives tangy crunch.
• 1/2 cup croutons or toasted hamburger buns cut in cubes, for garnish (optional): Mimics the burger bun element with crisp texture.

How To Make Macaroni Cheeseburger Soup

This recipe comes together in just a few stages—browning the meat, building the flavorful base, simmering the pasta, crafting a creamy cheese sauce, then combining everything for that classic cheeseburger-in-a-bowl experience. Get your pot on the heat, prep your ingredients, and follow these steps for a hearty, satisfying soup.

1. Brown the bacon and beef: Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it renders fat and crisps (about 5–7 minutes). Stir in the ground beef, breaking it up and cooking until no pink remains (another 5–7 minutes). Spoon off excess fat, leaving about 1–2 tablespoons to coat the bottom.

2. Sauté aromatics and vegetables: If the pot looks dry, drizzle in the olive oil. Add the diced onion, carrots, celery, and green bell pepper. Cook over medium heat, stirring occasionally, until vegetables soften (6–8 minutes). Stir in the minced garlic and cook 30–60 seconds until fragrant.

3. Build the burger base: Add the tomato paste and cook 1–2 minutes, stirring until it darkens slightly. Stir in Worcestershire sauce, smoked paprika, dried oregano, parsley, mustard powder, salt, pepper, and red pepper flakes. Mix so spices evenly coat the meat and veggies.

4. Add liquids and simmer: Pour in the beef broth and drained diced tomatoes. Scrape up any browned bits with a wooden spoon. Bring to a gentle boil over medium-high heat, then reduce to medium-low, partially cover, and simmer 10–15 minutes to meld flavors.

5. Cook the macaroni in the soup: Stir in the dry elbow macaroni. Simmer uncovered, stirring occasionally, until just al dente (7–10 minutes). If the soup thickens too much before pasta is done, add a splash of broth or water.

6. Prepare the cheese thickener: While pasta cooks, melt butter in a small saucepan over medium heat. Whisk in flour to form a roux, cooking 1–2 minutes without browning heavily. Gradually whisk in whole milk, then half-and-half, until the mixture coats the back of a spoon (3–5 minutes). Remove from heat.

7. Add the cheeses: Off heat, whisk in shredded cheddar and mozzarella a handful at a time until fully melted and smooth. Taste and season with salt and pepper.

8. Combine soup and cheese sauce: Reduce the soup pot to low. Slowly pour in the hot cheese sauce, stirring constantly until creamy and well combined. Adjust thickness with extra broth or a few minutes of low simmer if needed.

9. Final seasoning and texture check: Taste and adjust with salt, pepper, or Worcestershire sauce. The soup should be thick, hearty, and spoonable like a burger-and-mac-and-cheese mashup. Turn off heat and let it sit 5 minutes to thicken slightly.

10. Serve: Ladle into bowls and top with sliced green onions or chives, diced dill pickles, extra shredded cheddar, and croutons or toasted bun cubes for that true burger finish.

Serving Suggestions

This Macaroni Cheeseburger Soup shines with the right toppings and sides. Here are four ways to serve it that elevate every spoonful:

• Serve in deep bowls topped with extra shredded cheddar and sliced green onions for a colorful, cheesy presentation.
• Add a dollop of crème fraîche or sour cream with diced tomatoes and shredded lettuce for a “loaded burger” effect.
• Pair with garlic bread or buttery toast slices to soak up every last drop of creamy broth.
• Offer small bowls of pickled jalapeños, diced dill pickles, and hot sauce so everyone can garnish to their perfect cheeseburger taste.

Tips For Perfect Macaroni Cheeseburger Soup

I’ve learned a few tricks to keep this soup tasting top-notch—even on day two. Apply these tips to nail the texture, flavor, and fun of your homemade cheeseburger soup:

• For a lighter version, use lean ground beef, turkey, or chicken and swap half-and-half for extra milk without sacrificing flavor.
• Cook the macaroni separately until just under al dente, then add before serving to prevent it from soaking up all the liquid in leftovers.
• Use freshly shredded cheese from a block; pre-shredded blends with anti-caking agents can make the sauce grainy.
• Add fun toppings like shredded lettuce, diced tomatoes, pickled jalapeños, or a drizzle of burger sauce on each bowl for an unforgettable loaded-burger feel.
• Remember that this soup thickens as it cools; thin leftovers the next day with a splash of milk or broth when reheating on low heat.

How To Store It

Proper storage keeps your Macaroni Cheeseburger Soup just as delicious the next day. Follow these tips to maintain its creamy texture and rich flavors:

• Store in airtight containers in the refrigerator for up to 3–4 days, leaving a little room at the top for expansion.
• If you’ve undercooked the pasta separately, add it to individual bowls before refrigerating so the noodles don’t absorb all the liquid overnight.
• Reheat gently on the stove over low heat, stirring in a splash of milk or broth to loosen the soup and revive creaminess.
• For longer storage, freeze the soup (without pasta) in freezer-safe bags or containers for up to 2 months; add fresh pasta when you reheat.

Frequently Asked Questions

Here are some quick answers to your top questions about Macaroni Cheeseburger Soup:

• How can I prevent the elbow macaroni from becoming mushy if I plan to store leftovers?

To keep the pasta from overcooking in leftovers, cook the macaroni separately until just under al dente, drain and rinse it under cold water, then stir it into individual bowls or the soup just before serving. If you must refrigerate the entire soup, undercook the macaroni by 1–2 minutes less than package directions; when reheating, add a splash of broth or milk and gently warm the soup over low heat, stirring occasionally to rehydrate the pasta without turning it to mush.

• What can I use if I don’t have half-and-half or heavy cream on hand?

You can substitute an equal amount of whole milk combined with 2 tablespoons of melted butter per cup to approximate the richness of half-and-half, or use a 1:1 mix of whole milk and full-fat coconut milk for a slightly different flavor. The key is to maintain enough fat so the cheese sauce stays smooth and creamy; if you use only milk, reduce the heat gently and add a teaspoon of cornstarch dissolved in cold water to help thicken the sauce.

• How do I adjust the thickness of the soup if it turns out too thin or too thick?

If the soup is too thick after adding the cheese sauce, gradually stir in additional beef broth or milk in tablespoons until you reach your desired consistency, reheating gently to combine. If it’s too thin, let it simmer uncovered over low heat for a few minutes, stirring frequently, until it reduces and thickens. You can also whisk in a small slurry of flour or cornstarch and water if you need a quicker thickening boost.

• Can I lighten this recipe without sacrificing flavor?

Yes. Swap the ground beef for lean turkey or chicken and use low-fat milk in place of half-and-half or heavy cream. Reduce the butter in the roux to 1 tablespoon and use only whole milk for a lighter cheese sauce. You can omit the bacon or replace it with turkey bacon, and skip the mozzarella. To boost flavor, increase the smoked paprika, Worcestershire sauce, and fresh herbs so the soup tastes just as rich even with fewer calories.

• What’s the best way to brown the meat and bacon for maximum flavor without excess grease?

Cook chopped bacon first over medium heat until crispy and the fat has rendered, then add the ground beef directly to the bacon fat. Break the meat up and let it brown undisturbed for a few minutes before stirring so you get those deeply caramelized bits. If there’s more than 2 tablespoons of fat after cooking, spoon off the excess, leaving enough to sauté your vegetables and build flavor in the soup without it becoming greasy.

• How do I incorporate additional burger toppings to keep their texture and flavor?

For fresh toppings like lettuce or tomato, add them immediately before serving so they stay crisp. Place diced dill pickles, sliced green onions, or crumbled bacon on each bowl just before you ladle in the soup. If you want toasted bun cubes or croutons, bake or toast them separately and sprinkle them on top at the last moment to preserve crunch. This layering ensures each bite still has that classic cheeseburger finish.

What Makes This Special

Macaroni Cheeseburger Soup hits all the right notes—creamy cheese sauce, savory ground beef, tender pasta, and playful toppings—to capture that beloved burger taste in a bowl. It’s hearty enough for dinner, easy enough for busy weeknights, and endlessly customizable with your favorite burger add-ons. Go ahead, print this recipe, stick it on your fridge, and let me know in the comments how you loaded up your bowl or if you have any tips to share! Enjoy every cheesy, comforting spoonful.

Print Recipe

Macaroni Cheeseburger Soup

Author: Alba Morales Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 15 mins

Calories: 630

Description

Thick, cheesy broth swirls around tender macaroni and savory ground beef, crowned with pickles and green onions, delivering a cozy cheeseburger fix in every spoonful.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tbsp olive oil

• 1 lb (450 g) ground beef (80–90% lean)

• 4 slices bacon, chopped (optional but recommended)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced small

• 2 celery stalks, diced small

• 1 small green bell pepper, diced (optional)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 4 cups (1 L) beef broth (or chicken broth)

• 1 cup (240 ml) whole milk

• 1 cup (240 ml) half-and-half or heavy cream

• 1 can (14.5 oz / 410 g) diced tomatoes, drained (optional but tasty)

• 1 1/2 cups dry elbow macaroni (about 6 oz / 170 g)

• 2 1/2 cups (about 250 g) shredded sharp cheddar cheese

• ¹⁄₂ cup (50 g) shredded mozzarella cheese (optional, for extra stretch)

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 tsp smoked paprika (or regular paprika)

• 1 tsp dried oregano

• 1 tsp dried parsley

• ¹⁄₂ tsp mustard powder (or 1 yellow mustard)

• 1 –1 1/4 tsp kosher salt, plus more to taste

• ¹⁄₂ tsp ground black pepper, plus more to taste

• ¹⁄₄ tsp crushed red pepper flakes (optional, for a little heat)

• ¹⁄₄ cup sliced green onions or chives, for garnish

• ¹⁄₂ cup diced dill pickles, for garnish (classic burger flavor, optional)

• ¹⁄₂ cup croutons or toasted hamburger buns cut in cubes, for garnish (optional)

Instructions

1. Brown the bacon and beef:
2. - Place a large heavy-bottomed pot or Dutch oven over medium heat.
3. - Add the chopped bacon and cook until it renders fat and becomes browned and crispy, about 5–7 minutes.
4. - Add the ground beef to the pot with the bacon. Break it up with a spatula and cook until fully browned and no pink remains, about 5–7 minutes.
5. - If there is an excessive amount of fat, spoon off most of it, leaving about 1–2 tablespoons in the pot for flavor.
6. Sauté aromatics and vegetables:
7. - Add the olive oil if the pot looks dry.
8. - Stir in the diced onion, carrots, celery, and green bell pepper (if using).
9. - Cook over medium heat, stirring occasionally, until the vegetables soften, 6–8 minutes.
10. - Add the minced garlic and cook for 30–60 seconds, just until fragrant.
11. Build the burger base:
12. - Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly; it should darken in color.
13. - Add Worcestershire sauce, smoked paprika, oregano, parsley, mustard powder, salt, black pepper, and red pepper flakes if using.
14. - Stir well so the spices coat the meat and vegetables.
15. Add liquids and simmer:
16. - Pour in the beef broth and drained diced tomatoes (if using). Scrape the bottom of the pot with a wooden spoon to release any browned bits.
17. - Bring the mixture to a gentle boil over medium-high heat.
18. - Once boiling, reduce the heat to medium-low, cover partially with a lid, and simmer for 10–15 minutes to blend the flavors.
19. Cook the macaroni in the soup:
20. - Add the dry elbow macaroni directly to the simmering soup.
21. - Stir well to prevent the pasta from sticking to the bottom.
22. - Simmer uncovered, stirring occasionally, until the macaroni is just al dente, usually 7–10 minutes, depending on brand. Check the package for guidance and start tasting a couple of minutes early.
23. - If the soup becomes too thick before the pasta is done, add a splash of water or broth as needed.
24. Prepare the cheese thickener:
25. - While the pasta cooks, in a small saucepan melt the butter over medium heat.
26. - Sprinkle in the flour and whisk constantly to form a smooth paste (roux). Cook for 1–2 minutes; it should bubble gently but not brown heavily.
27. - Gradually pour in the milk while whisking continuously to avoid lumps.
28. - Once smooth, add the half-and-half or heavy cream, whisking until the mixture is thickened enough to coat the back of a spoon, about 3–5 minutes.
29. - Remove the saucepan from the heat.
30. Add the cheeses:
31. - Off the heat, slowly add the shredded cheddar and mozzarella to the milk mixture a small handful at a time.
32. - Whisk after each addition until the cheese melts and the sauce is smooth before adding more.
33. - Taste the cheese sauce and adjust salt and pepper if needed. This should taste like rich, seasoned cheese sauce.
34. Combine soup and cheese sauce:
35. - Once the macaroni is al dente, turn the main soup pot to low heat.
36. - Slowly pour the hot cheese sauce into the soup, stirring constantly.
37. - Stir until fully combined and creamy. If the soup seems too thick, loosen it with a bit more broth or milk. If it seems too thin, let it simmer gently for a few minutes to thicken, stirring so it doesn’t stick.
38. Final seasoning and texture check:
39. - Taste the soup and adjust with more salt, pepper, or Worcestershire sauce if desired.
40. - The soup should be thick and hearty, almost like a very creamy, spoonable burger-and-mac-and-cheese mixture.
41. - Turn off the heat and let it sit for 5 minutes; it will thicken slightly as it stands.
42. Serve:
43. - Ladle the macaroni cheeseburger soup into bowls.
44. - Top with sliced green onions or chives.
45. - Add diced dill pickles on top for a true cheeseburger flavor.
46. - Sprinkle with extra shredded cheddar if you like.
47. - Garnish with croutons or small toasted hamburger bun cubes for a “bun” element.

Note

• For a lighter version, use lean ground beef, turkey, or chicken and swap half-and-half for additional milk.
• Cook the macaroni separately and add just before serving if you plan for leftovers; this prevents the pasta from soaking up too much liquid overnight.
• Use freshly shredded cheese from a block; pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
• Add toppings like shredded lettuce, diced tomatoes, pickled jalapenos, or a drizzle of burger sauce on each bowl for a fun “loaded burger” feel.
• This soup thickens as it cools; thin leftovers the next day with a splash of milk or broth when reheating on low heat.

Keywords: macaroni, cheeseburger soup, comfort soup, cheesy soup, ground beef, one-pot meal