Cheeseburger Macaroni Soup

Imagine the best parts of a juicy cheeseburger and creamy mac and cheese, combined into one steaming, soul-warming bowl. That’s the magic of cheeseburger macaroni soup. This isn’t just any soup; it’s a hearty, family-friendly meal that delivers that beloved fast-food flavor in a wholesome, homemade form. In just 30 minutes, you can have this incredibly satisfying cheeseburger macaroni soup on the table, turning an ordinary weeknight into a comforting celebration.

WHY THIS CHEESEBURGER MACARONI SOUP IS A MUST-MAKE

Let me tell you why this cheeseburger macaroni soup recipe deserves a permanent spot in your dinner rotation.

• First, it’s the ultimate in comfort food fusion, combining two classics into one unforgettable dish.
• Second, it’s incredibly fast and uses simple, pantry-friendly ingredients.
• Third, it’s a complete meal in a bowl, packed with protein, pasta, and vegetables.
• Furthermore, it’s endlessly customizable, make it spicy, add different veggies, or use what you have on hand.
• Finally, kids and adults adore it equally, making it the ultimate crowd-pleasing solution.

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INGREDIENTS FOR THE ULTIMATE COMFORT BOWL

This cheeseburger macaroni soup comes together with straightforward ingredients that build deep flavor.

• You’ll need 1 pound of ground beef (80/20 for best flavor).
• For the aromatic base, have 1 yellow onion, diced, and 2-3 cloves of garlic, minced.
• You’ll need 3 tablespoons of tomato paste for richness and 2 tablespoons of all-purpose flour to thicken the soup.
• For the broth, use 4 cups of beef broth and 2 cups of whole milk for creaminess.
• The starches are 1 cup of dried elbow macaroni and 2 cups of shredded sharp cheddar cheese.
• Don’t forget 1 teaspoon each of paprika and dried mustard powder, and salt and pepper to taste.
• For garnish, dill pickles, crispy bacon, and extra cheese are non-negotiable.

THE TOOLS YOU’LL NEED

You’ll need a large Dutch oven or soup pot to cook everything in one vessel. A wooden spoon for stirring, a cheese grater for fresh cheese (it melts better!), and measuring cups and spoons. That’s really all you need to make this amazing cheeseburger macaroni soup.

STEP-BY-STEP: HOW TO MAKE CHEESEBURGER MACARONI SOUP

The process for this cheeseburger macaroni soup is wonderfully simple and happens in one pot. Let’s walk through it.

Start by browning your ground beef in the large pot over medium-high heat. Break it up as it cooks until it’s no longer pink. If there’s excess grease, drain most of it, leaving about a tablespoon for cooking the vegetables.

Add the diced onion to the pot with the beef and cook for 4-5 minutes until softened. Then, stir in the garlic and tomato paste and cook for one more minute until fragrant. Sprinkle the flour over the mixture and stir for another minute to cook off the raw flour taste.

THE SECRET TO A RICH AND CREAMY SOUP BASE

Now, slowly pour in the beef broth while stirring constantly to avoid lumps. This is the key step for a smooth soup base for your cheeseburger macaroni soup. Next, stir in the milk, dried mustard, paprika, salt, and pepper. Bring the mixture to a gentle simmer.

Add the dry elbow macaroni to the simmering soup. Let it cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente. The soup will thicken beautifully as the pasta cooks.

THE CHEESY FINISH

Turn the heat down to low. It’s critical to lower the heat before adding cheese to prevent it from separating. Gradually stir in the shredded cheddar, one handful at a time, letting each addition melt completely before adding the next. This creates the perfect, velvety cheese soup texture for your cheeseburger macaroni soup.

PRO TIPS FOR THE BEST SOUP EVERY TIME

Follow these tips for a flawless pot of cheeseburger macaroni soup.

• First, grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your soup grainy.
• Second, don’t rush the cheese addition on low heat to ensure a smooth, creamy result.
• Third, cook the pasta directly in the soup; it absorbs all that wonderful flavor and helps thicken the broth.
• Finally, taste and season at the end after the cheese is melted, as cheese can be salty.

DELICIOUS RECIPE VARIATIONS TO TRY

This cheeseburger macaroni soup is a fantastic template.

• For a Spicy Western Burger Soup, add a can of diced green chiles and use pepper jack cheese.
• For a Bacon Double Cheeseburger Version, stir in 1/2 cup of cooked, crumbled bacon with the cheese. To make it Extra Veggie-Packed, add a cup of frozen peas and carrots with the broth.
• For a Low-Carb Option, swap the macaroni for diced cauliflower florets and extend the cook time slightly.

STORAGE, REHEATING, AND FREEZING

Store leftover cheeseburger macaroni soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it if it has thickened. This soup can be frozen for up to 2 months, but note that the pasta may become softer upon reheating. For best freezing results, slightly undercook the pasta, cool the soup completely, and freeze.

TROUBLESHOOTING COMMON SOUP ISSUES

If your soup is too thick, simply stir in a little extra beef broth or milk when reheating. If it’s too thin, let it simmer uncovered for a few extra minutes, or make a quick slurry of 1 tablespoon cornstarch with 2 tablespoons water and stir it in.

If the cheese seems greasy or separated, you likely added it when the soup was too hot. An immersion blender can sometimes help bring it back together.

WHAT TO SERVE WITH CHEESEBURGER MACARONI SOUP

This soup is a full meal, but a few sides make it perfect. Serve it with a crisp green salad to balance the richness. Crusty bread or garlic breadsticks are ideal for dipping. For the full burger experience, offer bowls of additional toppings like diced pickles, crispy onions, and extra bacon for people to customize their bowl.

A QUICK NOTE ON INGREDIENTS

For the most flavorful cheeseburger macaroni soup, use a good-quality beef broth. The tomato paste is essential for that “special sauce” burger flavor ,don’t skip it! The dried mustard powder mimics the tang of yellow mustard, tying the whole burger illusion together beautifully.

MY KITCHEN STORY: THE SOUP THAT BRINGS EVERYONE TO THE TABLE

This cheeseburger macaroni soup recipe was born on a freezing, rainy night when my family couldn’t decide between spaghetti and burgers. I combined our cravings into one pot, and the result was pure magic. The entire pot disappeared in one sitting, with everyone asking for seconds.

It’s now our most-requested soup, the one I make for new neighbors and busy friends. It represents the kind of cooking I love most: unpretentious, deeply satisfying, and made with a whole lot of heart.

FINAL CHECKLIST BEFORE YOU START COOKING

Before you begin your cheeseburger macaroni soup, confirm: your beef is thawed, your onion is diced, your cheese is grated, your broth is ready, and your pot is on the stove. Now, you’re just 30 minutes away from the most comforting bowl imaginable.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of pasta?
Absolutely. Any small soup pasta like ditalini, small shells, or even cavatappi will work in this cheeseburger macaroni soup. Just adjust the cook time according to the package directions.

Can I make this in a slow cooker?
Yes! Brown the beef and onion, then add everything except the pasta and cheese to the slow cooker. Cook on low for 6-8 hours. Thirty minutes before serving, turn to high, add the dry pasta, and cook until tender. Then stir in the cheese.

How can I make this soup gluten-free?
Use a 1:1 gluten-free flour blend to thicken and your favorite gluten-free pasta. Ensure your broth and other ingredients are certified gluten-free.