If you’re looking for a soup that’s hearty, cheesy, and packed with classic comfort food flavor, this Macaroni Cheeseburger Soup is calling your name. Think of it as everything you love about a cheeseburger—ground beef, cheddar cheese, savory seasonings—all blended with tender pasta in a warm, creamy broth.
This recipe was born on a cozy night when we couldn’t decide between burgers or soup. The compromise turned into a masterpiece! This soup brings the bold flavors of a burger into a one-pot dish that’s perfect for family dinners, game day gatherings, or meal prepping for the week.
If you enjoy hearty dishes like our Shepherd’s Pie Soup or creamy Rotisserie Chicken Mushroom Soup, you’ll love how this recipe delivers rich flavor in every bite with pantry-friendly ingredients.
Why You’ll Love This Macaroni Cheeseburger Soup
- One-Pot Wonder: Minimal cleanup and maximum comfort.
- Family Favorite: Kids and adults alike adore the creamy, cheesy texture and familiar burger flavor.
- Flexible Ingredients: Great way to use leftover pasta, veggies, or ground meat.
- Freezer-Friendly: Make a big batch and freeze portions for easy lunches or quick dinners.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 1/2 cups elbow macaroni (uncooked)
- 1 cup shredded carrots
- 1 cup milk or half-and-half
- 2 cups shredded cheddar cheese
- Optional: 1/2 cup diced pickles or tomatoes for topping
- Chopped parsley for garnish
How to Make Macaroni Cheeseburger Soup
1. Brown the Beef
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
2. Sauté the Aromatics
Add onion and garlic to the beef and cook for 3–4 minutes until softened. Season with salt, pepper, and paprika.
3. Thicken the Base
Sprinkle in the flour and stir to coat the beef. Cook for 1–2 minutes to eliminate the raw flour taste.
4. Add Broth and Pasta
Pour in the beef broth and bring to a gentle boil. Add the uncooked macaroni and carrots. Cook for about 8–10 minutes, or until pasta is tender.
5. Stir in Milk and Cheese
Reduce the heat and stir in milk (or half-and-half) followed by shredded cheese. Stir gently until cheese is melted and soup is creamy.
6. Serve and Garnish
Top each bowl with optional diced pickles, tomatoes, or extra cheese. Garnish with fresh parsley and serve warm.
credit: https://anorganizedchaos.com/
Serving and Storage
Serving Suggestions:
- Pair with garlic bread or a soft dinner roll.
- Add a fresh green salad for a complete meal.
Storage:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze before adding cheese and milk. Add those ingredients after reheating.
- Reheat: Warm gently over low heat on the stove or in the microwave, stirring often.
Variations and Substitutions
- Low-Carb Option: Skip the macaroni and add chopped cauliflower instead.
- Spicy Kick: Stir in a pinch of cayenne or diced jalapeño.
- Veggie Boost: Add diced bell peppers, spinach, or peas.
- Turkey Version: Use ground turkey or chicken instead of beef for a lighter version.
Frequently Asked Questions
Can I use cooked pasta?
Yes, but add it at the very end to avoid overcooking.
Can I make it ahead of time?
Yes, it reheats well and makes a great next-day lunch.
What kind of cheese works best?
Sharp cheddar melts beautifully and provides a bold flavor.
Can I make it gluten-free?
Use gluten-free pasta and flour substitutes like cornstarch or rice flour.
Final Thoughts
This Macaroni Cheeseburger Soup combines the cheesy comfort of a burger with the soul-warming satisfaction of a creamy soup. Whether you’re feeding a crowd or enjoying a quiet night in, this easy recipe is sure to become a weeknight favorite.
Looking for more comforting classics? Don’t forget to browse our full recipe collection at Mealova Recipes!
Macaroni Cheeseburger Soup Recipe
Ingredients
Method
- In a large pot, heat olive oil and brown the beef. Drain excess fat.
- Add onion, garlic, paprika, salt, and pepper. Sauté until fragrant.
- Stir in flour and cook for 1–2 minutes.
- Pour in broth and bring to a boil. Add macaroni and carrots. Cook until pasta is tender.
- Reduce heat, add milk and cheese. Stir until creamy.
- Top with optional garnishes and serve warm.
Notes
- Add cream cheese for extra richness.
- Freeze before adding cheese/milk for best texture.
- Stir occasionally while reheating to prevent sticking.
