Nothing beats a warm bowl of macaroni cheeseburger soup on a chilly evening. This hearty one-pot soup combines the flavors of a classic cheeseburger with creamy macaroni, creating a family-friendly meal that’s both satisfying and easy to make. Rich, cheesy, and packed with ground beef, tender pasta, and savory broth, it’s comfort food at its finest.
Whether you’re searching for easy dinner ideas, healthy weeknight meals, or affordable meals that please the whole family, this recipe is perfect. In just one pot, you can have a meal that tastes indulgent without complicated prep, making it ideal for busy weeknights or a cozy weekend dinner. The creamy texture, melty cheddar, and fresh herbs make this soup not just tasty but a visual treat that kids and adults alike will love.
Why You’ll Love This Recipe
• Quick one-pot prep: Minimal cleanup and fast cooking make it perfect for busy nights.
• Budget-friendly ingredients: Ground beef, pasta, and pantry staples create a filling, affordable meal.
• Family-approved flavor: Cheesy, savory, and satisfying—kids and adults alike will ask for seconds.
• Meal prep friendly: Can be made ahead, refrigerated, or frozen for later.
• Versatile and customizable: Add veggies or swap ingredients for dietary needs.
• Comfort food classic: Combines the familiar taste of cheeseburgers with cozy, creamy soup.
Ingredient Breakdown
Ground Beef – 1 lb: Provides savory, meaty flavor and protein, making this soup hearty and satisfying. Choose lean beef for a healthier option or classic ground beef for richer taste.
Onion – 1 small, diced: Adds natural sweetness and depth of flavor. Sautéing softens the bite and blends perfectly with beef.
Garlic – 2 cloves, minced: Enhances the soup with aromatic, savory notes. Fresh garlic is key for that homemade taste.
Olive Oil – 1 tablespoon: Used for browning the beef and sautéing onions, adding subtle richness without heaviness.
Beef Broth – 4 cups: The base of the soup, providing depth and umami. You can use low-sodium broth to control salt content.
Diced Tomatoes – 1 can (14.5 oz), drained: Adds acidity and subtle sweetness that balances the richness of cheese and beef.
Elbow Macaroni – 1 cup (uncooked): Classic pasta that holds sauce and adds texture. Cooked directly in the broth, it absorbs flavors beautifully.
Shredded Cheddar Cheese – 2 cups: Gives the soup its creamy, cheesy goodness. Sharp cheddar adds more flavor, while mild cheddar keeps it kid-friendly.
Whole Milk – 1 cup: Smooths the texture and adds creaminess without overwhelming richness.
All-Purpose Flour – 2 tablespoons (optional): Creates a thicker, velvety soup if desired. Mix with water for a simple slurry.
Salt and Pepper: Essential seasonings to balance flavors and enhance the savory notes.
Fresh Parsley or Chives – optional garnish: Adds color, freshness, and subtle herbaceous notes.
Pickle Slices – optional garnish: Complements the cheeseburger flavor with tangy crunch, making the soup feel like a true cheeseburger in a bowl.
Pro Tips
• Use sharp cheddar for bold flavor: It melts beautifully while giving that authentic cheeseburger taste.
• Simmer gently: Keep heat low when adding pasta to prevent overcooking.
• One-pot cleanup hack: Use a large Dutch oven to cook everything together for minimal dishes.
• Customize your toppings: Add bacon bits, shredded mozzarella, or sautéed mushrooms for variety.
• Balance creaminess: Adjust milk and cheese to your preferred richness level.
Ingredient Swaps and Variations
• Low-carb option: Replace macaroni with cauliflower florets or shirataki noodles.
• Vegetarian twist: Use plant-based ground meat and vegetable broth.
• Spicy variation: Add diced jalapeños or a dash of hot sauce for heat.
• Dairy-free alternative: Use coconut milk and vegan cheddar shreds.
• Extra veggies: Toss in diced carrots, celery, or bell peppers for added nutrients.
Serving Suggestions
Serve this hearty soup as a main course, paired with:
• Warm crusty bread or garlic breadsticks for dipping.
• Simple green salad with vinaigrette for a lighter balance.
• Rice or baked potatoes on the side for an even heartier meal.
• Perfect for easy party food ideas: serve in small bowls at casual gatherings.
Make-Ahead + Storage Tips
Storing Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in a microwave.
Freezing: Freeze soup before adding milk and cheese for up to 2 months. Thaw overnight, then add dairy and reheat.
Meal Prep: This recipe scales easily for batch cooking—perfect for healthy lunch prep or meal prep ideas for the week.
Cultural or Historical Notes
This soup is inspired by classic American comfort food and the timeless appeal of a cheeseburger. Combining the flavors of beef, cheese, and pickles into a warm, creamy bowl transforms a familiar favorite into a cozy one-pot dinner perfect for holiday dinner recipes or simple weeknight meals.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can cook it a day in advance. Add cheese and milk when reheating for the freshest taste.
What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Freeze before adding dairy for longer storage.
Can I make this recipe healthier?
Use lean beef, low-sodium broth, and add extra vegetables to boost nutrition.
What substitutions can I use for allergies?
Gluten-free pasta works well. Use dairy-free cheese and milk alternatives for lactose intolerance.
How can I thicken the soup without flour?
Puree some of the cooked macaroni and vegetables, or use cornstarch mixed with water as a slurry.
One-Pot Macaroni Cheeseburger Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and onions are softened, about 5–7 minutes. Drain any excess fat.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Pour in the beef broth and drained diced tomatoes. Stir to combine, and bring the mixture to a boil.
- Once boiling, add the uncooked elbow macaroni. Reduce the heat to a simmer, cover, and cook for about 8–10 minutes, stirring occasionally, until the macaroni is tender.
- Stir in the shredded cheddar cheese and milk until the cheese is melted and the soup is creamy. If desired, mix flour with a little water to form a slurry and stir it into the soup to thicken. Cook for another 2–3 minutes.
- Taste and season with salt and pepper as needed. Ladle the soup into bowls and garnish with parsley, chives, or pickle slices. Serve hot!
