This soup blends browned ground beef, macaroni, and melted cheddar in a savory broth. It is creamy but not heavy. You can top it with diced tomatoes, pickles, or green onions for extra bite. It works for weeknights, a quick dinner, or a cozy meal.
Why make this recipe
Macaroni Cheeseburger Soup is warm, filling, and simple to cook. It tastes like a cheeseburger in a bowl. You can make it fast with basic ingredients you likely have at home. Kids and adults usually like it.
How to make Macaroni Cheeseburger Soup
Brown the beef, cook the onion and garlic, add beef broth and macaroni, then stir in milk and cheese until smooth. Finish with Worcestershire, salt, and pepper. The main steps are quick and clear. Watch the pasta so it stays tender, not mushy.
Ingredients :
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup macaroni pasta
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional toppings: diced tomatoes, pickles, and green onions
Directions :
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and garlic, and sauté until softened.
- Pour in the beef broth and bring to a boil.
- Stir in the macaroni and cook until al dente, about 8-10 minutes.
- Reduce heat and stir in the milk and cheddar cheese until melted.
- Add Worcestershire sauce, and season with salt and pepper.
- Serve hot with optional toppings of your choice.
How to serve Macaroni Cheeseburger Soup
Ladle the soup into bowls and add any toppings you like. Fresh diced tomatoes and green onions add brightness. Small pickle pieces give a classic cheeseburger tang. Serve with crusty bread or a side salad. If you like other cheesy soups, try the 30-minute cheddar gnocchi soup for a different take.
How to store Macaroni Cheeseburger Soup
- Cool the soup to room temperature before storing.
- Refrigerate in an airtight container for up to 3–4 days.
- To freeze, put soup in a freezer-safe container for up to 2 months. Pasta may soften more when frozen.
- Reheat on the stove over low heat, stirring often. Add a splash of milk or broth if it seems thick.
Tips to make Macaroni Cheeseburger Soup
- Use freshly shredded cheese for smoother melting.
- Do not boil after adding cheese; heat gently to prevent grainy texture.
- Cook the pasta just until al dente; it will keep cooking a little in the hot soup.
- Drain excess fat from the beef so the soup is not greasy.
- Taste and adjust salt and pepper at the end.
Variations
- Swap ground beef with ground turkey or chicken for a lighter version.
- Use different cheeses: Colby or Monterey Jack melt well.
- Add diced carrots or bell peppers with the onion for more veggies.
- Make it vegetarian by using plant-based crumbles and vegetable broth.
- Use small shells or elbow pasta instead of macaroni.
FAQs
Can I use pre-shredded cheese?
Yes, but pre-shredded cheese may not melt as smooth because of added anti-caking agents. Freshly shredded cheese gives a creamier texture.
Can I make this ahead and reheat?
Yes. Store in the fridge and reheat on low heat. Add a little milk or broth if the soup thickens.
How long does this soup keep in the freezer?
It will keep up to 2 months in the freezer. Pasta can get softer after freezing, so texture may change.
Can I add vegetables to the soup?
Yes. Add diced carrots, celery, or bell peppers when you cook the onion so they soften.
Is there a low-sodium version?
Use low-sodium beef broth and less salt. Taste and adjust seasoning as you finish cooking.
Macaroni Cheeseburger Soup
A warm and filling soup that tastes like a cheeseburger in a bowl, combining ground beef, macaroni, and melted cheddar in a savory broth.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup macaroni pasta
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional toppings: diced tomatoes, pickles, and green onions
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and garlic, and sauté until softened.
- Pour in the beef broth and bring to a boil.
- Stir in the macaroni and cook until al dente, about 8-10 minutes.
- Reduce heat and stir in the milk and cheddar cheese until melted.
- Add Worcestershire sauce, and season with salt and pepper.
- Serve hot with optional toppings of your choice.
Notes
Use freshly shredded cheese for smoother melting and avoid boiling after adding cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore