This One-Pot Macaroni Cheeseburger Soup combines seasoned ground beef, tender elbow macaroni, vegetables, and melted cheddar in a rich, creamy broth. It delivers the familiar flavors of a classic cheeseburger in a warm and satisfying bowl.

Everything cooks in one pot, making it an easy choice for busy weeknights, game day, chilly evenings, casual family dinners, or whenever you’re craving cheesy comfort food.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: Approximately 45 minutes
Servings: 6–8

Why You’ll Love This Recipe

• Classic cheeseburger flavor
• Made entirely in one pot
• Creamy cheddar broth
• Tender elbow macaroni
• Ready in approximately 45 minutes
• Family-friendly
• Uses simple ingredients
• Easy to customize
• Perfect for cold weather
• Delicious with burger-inspired toppings

Ingredients

Soup

• 1½ pounds ground beef
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 2 tablespoons yellow mustard
• 2 tablespoons ketchup
• 3 tablespoons all-purpose flour
• 4 cups low-sodium beef broth
• 1½ cups uncooked elbow macaroni
• 2 cups whole milk
• ½ cup heavy cream
• 3 cups freshly shredded cheddar cheese
• ½ cup sour cream

Optional Toppings

• Crumbled cooked bacon
• Additional shredded cheddar
• Chopped dill pickles
• Sliced green onions
• Diced tomatoes
• Crispy fried onions
• Toasted hamburger bun croutons
• Fresh parsley
• Ketchup or burger sauce

How to Make One-Pot Macaroni Cheeseburger Soup

Step 1: Prepare the Vegetables

Dice the onion, carrots, and celery into small, evenly sized pieces.

Mince the garlic and shred the cheddar cheese.

Preparing the ingredients before cooking allows the recipe to come together quickly.

Step 2: Brown the Ground Beef

Place a large Dutch oven or heavy soup pot over medium-high heat.

Add the ground beef and break it into small pieces with a wooden spoon.

Cook for approximately 6–8 minutes, stirring occasionally, until browned and no pink remains.

Step 3: Drain the Beef

Carefully drain most of the excess grease from the pot.

Leave a small amount behind to help cook the vegetables and add flavor.

If you’re using very lean ground beef, add a tablespoon of olive oil.

Step 4: Add the Vegetables

Add the diced onion, carrots, and celery to the browned beef.

Cook over medium heat for approximately 5 minutes, stirring occasionally.

The onions should become translucent and the carrots should begin to soften.

Step 5: Add the Garlic

Add the minced garlic.

Cook for approximately 30 seconds, stirring constantly.

Garlic burns quickly, so avoid cooking it for too long.

Step 6: Season the Beef

Add the salt, black pepper, garlic powder, onion powder, and smoked paprika.

Stir until the beef and vegetables are evenly coated.

Step 7: Add the Burger Flavorings

Add the Worcestershire sauce, yellow mustard, and ketchup.

Stir well and cook for approximately one minute.

These ingredients create the familiar sweet, tangy, and savory flavors of a cheeseburger.

Step 8: Add the Flour

Sprinkle the flour evenly over the beef mixture.

Stir continuously for approximately 1–2 minutes.

Cooking the flour briefly removes its raw taste and helps thicken the soup.

Step 9: Add the Beef Broth

Slowly pour in the beef broth while stirring.

Scrape the bottom of the pot to release any browned pieces.

Continue stirring until the flour is fully incorporated and no dry lumps remain.

Step 10: Bring the Soup to a Simmer

Increase the heat and bring the broth to a gentle boil.

Once it begins boiling, reduce the heat to medium.

Avoid maintaining a rapid boil because too much liquid may evaporate before the pasta is cooked.

Step 11: Add the Macaroni

Stir the uncooked elbow macaroni into the soup.

Make sure the pasta is mostly covered with liquid.

Cook uncovered for approximately 8–10 minutes, stirring frequently to prevent the macaroni from sticking to the bottom.

Step 12: Check the Pasta

Taste a piece of macaroni.

It should be tender but still slightly firm because it will continue cooking as the dairy and cheese are added.

If the soup becomes too thick before the pasta is ready, add a small amount of warm broth.

Step 13: Add the Milk and Cream

Reduce the heat to low.

Pour in the whole milk and heavy cream while stirring.

Warm the soup gently for approximately 2–3 minutes, but don’t allow it to boil.

Boiling dairy may cause it to separate.

Step 14: Add the Cheese

Add the shredded cheddar one handful at a time.

Stir after each addition until the cheese has completely melted.

Continue until the soup is creamy and smooth.

Step 15: Add the Sour Cream

Place the sour cream in a small bowl.

Stir in several spoonfuls of the warm soup to bring it closer to the same temperature.

Pour the tempered sour cream into the pot and stir until fully incorporated.

Step 16: Adjust the Consistency

If the soup is too thick, stir in additional beef broth or milk.

If it’s thinner than you prefer, allow it to simmer gently over low heat for several minutes.

The soup will continue thickening as the macaroni absorbs liquid.

Step 17: Taste and Season

Taste the soup before adding more salt.

The broth, cheese, Worcestershire sauce, and toppings may already provide enough seasoning.

Add additional pepper, mustard, ketchup, or smoked paprika as desired.

Step 18: Serve

Ladle the soup into bowls while it’s warm.

Finish each serving with cheddar, bacon, pickles, green onions, diced tomatoes, or toasted hamburger bun croutons.

The Best Ground Beef for the Soup

Ground beef with an 85/15 fat ratio provides plenty of cheeseburger flavor without making the soup excessively greasy.

You can also use:

• Ground chuck
• Lean ground beef
• Ground turkey
• Ground chicken
• Ground pork
• Italian sausage
• Plant-based ground meat
• A mixture of beef and sausage

Drain the excess grease before adding the broth.

The Best Pasta to Use

Elbow macaroni creates the classic cheeseburger macaroni texture.

Other good options include:

• Small shells
• Ditalini
• Cavatappi
• Mini penne
• Rotini
• Bow-tie pasta
• Small egg noodles

Choose a small pasta shape that fits easily on a spoon.

Larger or thicker shapes may require additional cooking time and broth.

The Best Cheese for Cheeseburger Soup

Sharp cheddar provides the strongest classic cheeseburger flavor.

You can also use:

• Mild cheddar
• Medium cheddar
• American cheese
• Colby Jack
• Monterey Jack
• Pepper Jack
• Smoked cheddar
• Cheddar and mozzarella blend

Freshly shredded cheese melts more smoothly than packaged shredded cheese.

Can I Use American Cheese?

Yes. American cheese melts smoothly and gives the soup a flavor similar to a diner-style cheeseburger.

Replace one cup of shredded cheddar with approximately 6–8 slices of American cheese.

Tear the slices into small pieces and stir them into the soup over low heat.

How to Prevent Grainy Cheese

Reduce the heat before adding the cheese.

Add it gradually and stir until each handful melts before adding more.

Avoid boiling the soup once the milk and cheese have been added.

Pre-shredded cheese often contains anti-caking ingredients, so freshly grated cheese usually produces the smoothest broth.

How to Keep the Macaroni from Becoming Mushy

Cook the macaroni only until it is just tender.

Remove the soup from the heat shortly after adding the cheese and sour cream.

The pasta will continue absorbing broth as it sits.

If you plan to store most of the soup, cook the macaroni separately and add it to individual servings.

Why Is My Soup Too Thick?

The macaroni absorbs liquid both during cooking and storage.

Thin the soup with:

• Beef broth
• Whole milk
• Half-and-half
• Heavy cream
• Warm water

Add the liquid gradually until the soup reaches your preferred consistency.

Why Is My Soup Too Thin?

Allow the soup to simmer gently without the lid.

You can also add extra shredded cheese or stir in a cornstarch slurry made with one tablespoon cornstarch and two tablespoons cold water.

Remember that the soup thickens as it cools.

Bacon Cheeseburger Macaroni Soup

Cook and crumble approximately 8 slices of bacon.

Stir half of the bacon into the finished soup.

Use the remaining bacon to garnish each bowl with extra cheddar and green onions.

Big Mac-Style Macaroni Soup

Add chopped dill pickles to the finished soup.

Top each bowl with shredded lettuce, diced onions, extra pickles, toasted sesame-seed bun pieces, and burger sauce.

Add the lettuce immediately before serving so it remains cool and crisp.

Mushroom Swiss Cheeseburger Soup

Add eight ounces of sliced mushrooms with the onion.

Replace the cheddar with Swiss cheese and use Dijon mustard instead of yellow mustard.

Finish the soup with crispy fried onions and chopped parsley.

Spicy Cheeseburger Macaroni Soup

Add one diced jalapeño with the vegetables.

Replace one cup of cheddar with Pepper Jack cheese.

Finish with hot sauce, sliced jalapeños, crushed tortilla chips, or red pepper flakes.

BBQ Bacon Cheeseburger Soup

Replace the ketchup and mustard with ½ cup barbecue sauce.

Add cooked bacon and smoked cheddar.

Top each bowl with crispy fried onions and additional barbecue sauce.

Can I Add Potatoes?

Yes. Add two cups of peeled, diced potatoes with the beef broth.

Simmer until they are nearly tender before adding the macaroni.

You may need one or two additional cups of broth because both the potatoes and pasta absorb liquid.

Can I Add More Vegetables?

Yes. Good additions include:

• Diced bell peppers
• Mushrooms
• Corn
• Peas
• Chopped spinach
• Broccoli
• Diced tomatoes
• Zucchini

Add quick-cooking vegetables near the end so they don’t become overly soft.

Cheeseburger Soup Without Heavy Cream

Replace the heavy cream with:

• Additional whole milk
• Half-and-half
• Evaporated milk
• Unsweetened dairy-free milk
• Additional sour cream

Whole milk produces a lighter soup, while evaporated milk provides a rich texture without heavy cream.

Gluten-Free Cheeseburger Soup

Use gluten-free elbow macaroni and replace the flour with a gluten-free all-purpose blend.

You can also omit the flour and thicken the soup with a cornstarch slurry.

Check the broth, Worcestershire sauce, and seasonings to ensure they are certified gluten-free.

What to Serve with Macaroni Cheeseburger Soup

This soup is filling enough to serve alone, but it also pairs well with:

• Garlic bread
• Toasted hamburger buns
• Dinner rolls
• Buttermilk biscuits
• Green salad
• Coleslaw
• Roasted vegetables
• Dill pickles
• Onion rings
• Cornbread

Toasted sesame-seed bun pieces make especially fitting croutons.

Can I Prepare It Ahead?

Yes, but pasta continues absorbing liquid as it sits.

For the best make-ahead results, prepare the soup without the macaroni, milk, cheese, and sour cream.

Refrigerate the soup base for up to two days.

When ready to serve, bring it to a simmer, add the macaroni, and finish with the dairy ingredients and cheese.

Storage

Allow the soup to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

The macaroni will absorb broth and make the soup thicker during storage.

Store fresh toppings separately.

How to Reheat Macaroni Cheeseburger Soup

Reheat the soup in a saucepan over low to medium-low heat.

Add a splash of beef broth or milk to loosen the consistency.

Stir frequently and avoid boiling because high heat may cause the cheese and dairy to separate.

Individual portions can be microwaved in short intervals, stirring between each interval.

Can You Freeze Macaroni Cheeseburger Soup?

Pasta and dairy may change texture after freezing.

For the best results, freeze the prepared beef and broth mixture before adding the macaroni, milk, cream, cheese, and sour cream.

Freeze the soup base for up to 3 months.

Thaw overnight in the refrigerator, reheat it, and add the remaining ingredients before serving.

Frequently Asked Questions

What is One-Pot Macaroni Cheeseburger Soup?

It’s a creamy soup made with ground beef, elbow macaroni, vegetables, cheddar cheese, and burger-inspired seasonings.

Do I cook the macaroni separately?

No. The macaroni cooks directly in the soup broth, making this a true one-pot recipe.

Should I brown the ground beef first?

Yes. Brown and drain the beef before adding the vegetables and broth.

Can I use ground turkey?

Yes. Add a small amount of olive oil if the turkey is especially lean.

Can I leave out the heavy cream?

Yes. Replace it with additional milk, half-and-half, or evaporated milk.

Can I add bacon?

Absolutely. Stir cooked bacon into the soup and reserve some for garnish.

Can I add pickles?

Yes. Add chopped dill pickles to individual servings or stir a small amount into the finished soup.

Why did my cheese become grainy?

The soup may have been too hot. Reduce the heat and add freshly shredded cheese gradually.

Why did the macaroni become soft?

The pasta may have cooked too long or remained in the hot soup after it was ready.

Can I cook the pasta separately?

Yes. This is the best option if you’re preparing the soup ahead or expecting leftovers.

How long will leftovers keep?

Refrigerated leftovers will keep for approximately 3–4 days.

Can I freeze the soup?

Freeze the soup base without the pasta and dairy for the best texture.

Pro Tips

Brown the ground beef thoroughly and drain away excess grease before adding the vegetables.

Stir the macaroni frequently while it cooks to prevent it from sticking to the bottom of the pot.

Keep the heat low after adding the milk and cheese. Add freshly shredded cheddar gradually for the smoothest broth.

Serve the soup with crumbled bacon, chopped pickles, green onions, extra cheddar, and toasted bun croutons for the full cheeseburger experience.

Final Thoughts

This One-Pot Macaroni Cheeseburger Soup brings together seasoned ground beef, tender macaroni, vegetables, and melted cheddar in a rich and creamy broth. It’s warm, filling, and easy enough for a busy weeknight.

Customize it with bacon, pickles, mushrooms, jalapeños, or your favorite burger toppings. Serve it with toasted buns or garlic bread for a comforting family dinner that requires only one pot.