There’s something about cheeseburger macaroni soup that just screams cozy comfort food. It’s got that rich, cheesy flavor you love in a burger, blended into a creamy, hearty soup with tender pasta and seasoned beef. It’s one of those meals that’s super easy to whip up on a weeknight and always hits the spot. My kids request this one all the time, especially when it’s cold outside. It’s like their favorite burger and pasta dinner rolled into one bowl.
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Why You’ll Love This Cheeseburger Macaroni Soup
This cheeseburger macaroni soup is warm, cheesy, and loaded with flavor. It’s made in just one pot, which means easy cleanup and minimal fuss, huge win. It’s also a crowd-pleaser, perfect for picky eaters and adults alike. Whether you’re feeding a family or meal-prepping for the week, this soup keeps well and reheats beautifully. Plus, it’s totally customizable, so you can add your own twist. Trust me, once you make it, it’ll earn a permanent spot in your dinner rotation.
Ingredients You’ll Need
Essential Ingredients
- Ground beef: I usually go with lean, but any kind works.
- Elbow macaroni: Classic, but you can use any short pasta.
- Cheddar cheese: Sharp cheddar melts best and adds great flavor.
- Onion and garlic: Adds depth and aroma.
- Carrots and celery: For a little veggie goodness.
- Beef broth: Gives the base a savory kick.
- Milk or cream: For that rich, creamy texture.
Note: You can find the printable recipe with exact measurements below.
Easy Swaps and Variations
Healthier Ingredient Options
If you’re trying to lighten things up, try using ground turkey or lean ground beef. Swap heavy cream for whole milk or even unsweetened almond milk. You can also toss in extra veggies like zucchini or spinach to boost the nutrition without losing that cozy, comforting vibe.
Cheese Choices That Work Well
Sharp cheddar is my go-to, but you can play around with other options too. Colby Jack, Monterey Jack, or even a bit of cream cheese can work if you’re after a smoother texture. Just avoid pre-shredded cheese when possible, it doesn’t melt as nicely and can make the soup a little gritty.
Meat Alternatives You Can Try
Not a fan of beef? No problem. Ground turkey, chicken, or even plant-based meat crumbles work great in this soup. I’ve even tried it with chopped cooked bacon for a smoky twist. If you’re going meatless, veggie broth and lentils can make a hearty, satisfying version too.
How to Make Cheeseburger Macaroni Soup
Step-by-Step Instructions
1. Brown the Ground Beef
Start by heating a large pot over medium heat. Add your ground beef and break it up with a spoon as it cooks. Cook until browned and no longer pink, about 5 to 7 minutes. Drain any excess grease if needed. I like to season it lightly with salt and pepper at this stage to build in flavor early.
2. Sauté the Veggies
Push the beef to one side and toss in the diced onions, carrots, celery, and garlic. Sauté everything together for about 5 minutes, or until the veggies soften and smell amazing. This step really brings out the flavor, and the aroma always reminds me of my mom’s kitchen on a soup night. Stir it all together once softened.
3. Add Broth and Macaroni
Pour in the beef broth and bring the mixture to a gentle boil. Stir in the uncooked elbow macaroni, making sure it’s fully submerged. Reduce the heat slightly and let it cook uncovered for about 8 to 10 minutes, or until the pasta is tender. Give it a stir every now and then so nothing sticks to the bottom.
4. Stir in Cheese and Cream
Once the pasta is cooked, turn the heat to low and slowly stir in the shredded cheddar cheese and milk or cream. Stir gently until the cheese melts into the soup and it becomes thick and creamy. If it looks too thick, just add a splash of broth or milk. This part turns the soup into full on comfort food.
5. Let Everything Simmer
Let the soup simmer for a few more minutes so everything melds together nicely. The flavors deepen and the texture gets even creamier. Taste and adjust the seasoning if needed. Sometimes I add a pinch of paprika or a dash of hot sauce here. Then it’s ready to serve, thick, cheesy, beefy, and totally satisfying in every bite.
Cooking Tips Based on Your Method
One Pot Stove Cooking
This is the easiest way to make cheeseburger macaroni soup. Everything happens in one pot, from browning the beef to simmering the pasta and melting the cheese. It’s fast, efficient, and makes cleanup a breeze. Just be sure to stir occasionally so the pasta doesn’t stick. I use a heavy bottomed pot for even cooking and extra creaminess.
Slow Cooker Version
To make this in a slow cooker, brown the beef first, then transfer it to the crockpot with the veggies, broth, and seasonings. Cook on low for 6 hours or high for 3. Stir in cooked pasta, cheese, and cream at the end so nothing gets mushy. It’s perfect for busy days when you want dinner ready and waiting.
Make Ahead Instructions
This soup is great for prepping ahead. You can make the full recipe, let it cool, then store it in the fridge for up to 4 days. If you’re planning to freeze it, cook the pasta separately and add it when reheating to avoid it turning too soft. I like dividing it into portions for quick grab and heat meals.
Helpful Tips and Tricks
How to Get That Creamy Texture Just Right
The key to that velvety texture is slowly stirring in the cheese on low heat. Don’t rush it or crank the burner up, cheese can clump or turn grainy if overheated. I also recommend using freshly shredded cheese instead of pre shredded, which contains anti caking agents that affect melting. A splash of cream or whole milk at the end brings it all together. It’s one of those little things that makes the soup taste like it came from a diner.
What to Do If the Soup Gets Too Thick
If your soup thickens too much, just add a splash of milk or broth and give it a good stir. Keep the heat low so the cheese doesn’t separate. I like adjusting it right before serving to get that perfect consistency. And if you’re reheating leftovers, you’ll definitely want to thin it out a bit. It should be rich and creamy, not overly heavy. Think smooth spoonfuls, not cheesy cement!
Avoiding Mushy Macaroni
The biggest trick is not overcooking the pasta. Keep it just shy of al dente since it’ll continue to soften in the hot soup. If you’re making it ahead or freezing, cook the macaroni separately and add it when reheating. I learned this the hard way, my first batch turned into cheesy noodle mush the next day. Now, I always pull the pot off the heat as soon as the pasta is tender, and it makes all the difference.
How to Serve Cheeseburger Macaroni Soup
Garnish Ideas to Add Flavor and Color
A few simple toppings can really elevate your bowl. I love adding a handful of shredded cheddar or a sprinkle of crispy bacon bits for extra richness. Chopped green onions or fresh parsley bring a pop of color and a little freshness. If you like heat, a dash of hot sauce or sliced jalapenos does the trick. And for something fun, try crumbled pickles, it gives serious cheeseburger vibes and my kids are obsessed!
Side Dishes That Pair Perfectly
This soup is super filling on its own, but pairing it with the right side makes dinner feel complete. Buttery garlic bread or a crisp green salad are always solid options. For something extra hearty, pair it with these Easy Baked Beans for a comforting combo that’s rich, savory, and seriously satisfying. Sometimes I’ll even set out grilled cheese sandwiches and let everyone dunk their own. It turns dinner into something fun and cozy.
Cheeseburger Macaroni Soup Nutrition Facts
Calorie Count and Main Nutrients
This soup is hearty and satisfying, thanks to the mix of protein, carbs, and fat. It’s not a light meal by default, but it delivers comfort in every spoonful. The beef, pasta, cheese, and cream give it that classic cheeseburger feel, with a cozy twist. Here’s a quick look at the average nutrition for one generous serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 420 kcal | Approximate per serving |
| Protein | 24g | From beef and cheese |
| Carbohydrates | 26g | Mainly from pasta |
| Fat | 24g | Adds richness and depth |
| Saturated Fat | 10g | Mostly from cheddar and cream |
| Cholesterol | 80mg | From beef and dairy |
| Sodium | 680mg | Can be adjusted with broth choice |
| Fiber | 2g | From veggies and pasta |
| Vitamin A | 20% DV | From carrots and cheddar |
| Iron | 15% DV | Provided by beef and pasta |
How to Make It a Bit Lighter
To slim this soup down, you can make a few easy swaps. Use lean ground turkey instead of beef, low sodium broth, and reduced fat cheese or milk. You can also bulk it up with extra veggies like zucchini or cauliflower to cut down on pasta without sacrificing volume. It still tastes delicious but sits a little lighter in your belly.
Why It’s a Comfort Food Favorite
This soup checks all the comfort food boxes, cheesy, beefy, creamy, and warm. It reminds me of those hamburger helper dinners from childhood, but way better and homemade. Every spoonful has a little bit of everything, and it just feels like a hug in a bowl. It’s the kind of meal that brings everyone to the table with full hearts and full bellies.
How to Store & Reheat For Later
How Long It Keeps in the Fridge
Cheeseburger macaroni soup holds up really well in the fridge. Just let it cool completely, then store it in an airtight container. It’ll stay fresh for about 4 days. The pasta might absorb some of the liquid over time, so expect it to thicken a bit. I usually make a big batch on Sunday and enjoy it for quick lunches all week. It’s a total lifesaver on busy nights when you don’t feel like cooking from scratch again.
Freezer Friendly Tips
This soup freezes nicely, but there’s one trick, freeze it without the pasta. Cook and store the macaroni separately, then add it when reheating. Otherwise, the noodles get mushy. Pour the cooled soup into freezer safe containers, leaving a little room for expansion. It’ll keep for up to 3 months. I like freezing individual portions so I can just grab one, thaw it overnight, and have a cozy meal ready with barely any effort. Perfect for meal prepping or lazy days.
Best Way to Reheat Without Overcooking
To reheat, I usually go with the stovetop on low heat. Add a splash of milk or broth to loosen it up and stir occasionally until hot. If you’re using the microwave, cover the bowl and use medium power in 30 second bursts, stirring in between. This helps keep the cheese creamy and prevents the pasta from turning to mush. I always taste and adjust the seasoning at the end, it somehow gets even better the next day.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, it’s a great make ahead meal. Just cook the soup, let it cool, and store it in the fridge. If you’re planning to eat it later in the week, consider cooking the pasta separately and adding it when reheating so it stays firm and doesn’t soak up too much broth.
How can I thicken the soup?
If the soup feels too thin, you’ve got a few options. Let it simmer uncovered for a few extra minutes to reduce the liquid, or stir in a small slurry of cornstarch and water. Adding more shredded cheese also works, and makes it even creamier, which is always a good thing!
What are the best cheeses to use for this recipe?
Sharp cheddar is a classic for that true cheeseburger flavor, but Colby Jack, Monterey Jack, or even a bit of American cheese melt beautifully too. I recommend shredding your cheese fresh from a block, it melts smoother than pre shredded varieties and avoids that grainy texture some bagged cheese can create.
Can I freeze Cheeseburger Macaroni Soup?
Absolutely! Just freeze the soup without the pasta to keep the texture right. Cool it down first, transfer to freezer safe containers, and store for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat with freshly cooked pasta stirred in at the end.
How do I prevent the pasta from becoming mushy?
The trick is to undercook the pasta slightly, just until al dente, so it holds up better. Also, avoid letting it sit too long in the hot soup, especially if you’re storing leftovers. For make ahead meals, cook and store the pasta separately, then stir it in right before serving or reheating.
Can I swap the ground beef for turkey or chicken?
Yes, ground turkey or chicken are great substitutes. They make the soup a bit lighter while still tasting delicious. I like to add a little extra seasoning when using poultry, something like smoked paprika or garlic powder gives it more depth. You could even try sausage for a spicy twist!
More Easy Dinner Recipes
If you’re always on the lookout for cozy, no fuss dinners like this cheeseburger macaroni soup, here are a few more favorites to try next:
- Crockpot Chicken and Gravy: A slow cooked dinner favorite that’s creamy, savory, and satisfying.
- Stove Top Stuffing Meatloaf: A comforting twist on classic meatloaf with extra flavor.
- Crock Pot Crack Potato Soup: Creamy, cheesy, and full of bacon, perfect for soup night!
Cheeseburger Macaroni Soup
Equipment
- Large Pot
Ingredients
Ingredients
- 1 lb ground beef lean
- 2 cups elbow macaroni uncooked
- 2 cups shredded cheddar cheese
- 1 medium onion chopped
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 4 cups beef broth
- 1 cup milk whole or 2%
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Brown the ground beef in a large pot over medium heat until no longer pink; drain excess fat.
- Add chopped onion, carrots, celery, and garlic to the pot; cook until vegetables are softened, about 5 minutes.
- Pour in beef broth and add elbow macaroni; bring to a boil, then reduce heat and simmer until pasta is tender, about 8 to 10 minutes.
- Stir in shredded cheddar cheese and milk over low heat until cheese melts and soup is creamy.
- Let soup simmer a few more minutes to thicken, season to taste, then serve hot.