Macaroni cheeseburger soup is everything you love about a classic cheeseburger, piled into a warm, cheesy bowl with tender pasta. It is hearty, kid-friendly, and comes together in one pot with simple pantry ingredients. I started making this on cold weeknights when my family wanted something filling but I did not want to spend an hour in the kitchen.

The first time I made this, I was honestly just throwing things together. Ground beef, broth, cheese, pasta. What came out was this thick, rich soup that tasted like comfort food at its best. Macaroni cheeseburger soup has been a family request ever since. It is the kind of recipe that hits different on a cold night, and the leftovers the next day might actually be better than the first bowl.

Ingredients for Macaroni Cheeseburger Soup

I always keep these ingredients stocked because they are pantry staples that come together fast. The biggest tip I can give you is to shred your own cheddar. Pre-shredded cheese has a coating that stops it from melting smoothly, and it will make your soup grainy.

1 lb ground beef (80/20 blend works best for flavor)
1 medium onion, chopped
2 cloves garlic, minced (I recommend fresh garlic here for the best aroma)
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 cups elbow macaroni, dry
2 cups shredded cheddar cheese, freshly grated (Pro tip: block cheddar melts far better than bagged)
1 cup milk or half-and-half (my preference is half-and-half for a richer, creamier finish)
Salt and pepper, to taste
1 teaspoon mustard powder, optional (in my experience, this small addition makes it taste much more like a real burger)

A pot of macaroni cheeseburger soup with ground beef, elbow pasta, and melted cheddar in a thick cheesy broth

Step-by-Step Instructions

I recommend reading through all the steps before starting so the timing feels natural. The key to this soup is patience at the cheese step. Low and slow is the only way to get that silky, lump-free finish.

Step 1: Heat a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains. This takes about 6 to 8 minutes. Drain the excess fat before moving on.

Step 2: Add the chopped onion and minced garlic to the same pot. Stir and cook for about 3 to 4 minutes until the onion turns soft and translucent. The garlic should smell fragrant but not toasted.

Step 3: Pour in the beef broth and the undrained can of diced tomatoes. Stir to combine, then add the dry elbow macaroni. Bring everything to a boil over medium-high heat.

Step 4: Once boiling, reduce heat to medium-low and simmer for about 12 to 15 minutes, stirring occasionally, until the macaroni is just al dente. Do not overcook the pasta here as it will continue to soften in the next steps.

Step 5: Reduce heat to low. Pour in the milk or half-and-half and stir. Add the shredded cheddar in small handfuls, stirring constantly between each addition. This is the step where patience matters most. Rushing the heat will cause the cheese to break and turn grainy.

Step 6: Once the cheese is fully melted and the soup looks creamy and thick, stir in mustard powder if using. Season with salt and pepper to taste. Let the soup simmer on low for another 5 minutes to let the flavors come together.

Step 7: Serve hot directly from the pot with your favorite toppings or sides.

What to Serve with Macaroni Cheeseburger Soup

This soup is hearty enough on its own, but the right side dish pulls the whole meal together. Think texture contrast and freshness to balance the richness of the cheesy broth.

Crusty Bread: A thick slice of sourdough or a warm dinner roll is the perfect tool for soaking up every last drop of that cheesy broth. It turns a simple bowl of soup into a full, satisfying meal.

Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the soup beautifully. It also adds a fresh element that keeps the meal from feeling too heavy. This fresh walnut apple salad is a great option that pairs really well with bold, savory mains.

Side of Pickles: This might sound simple, but pickles alongside this soup bring that true cheeseburger flavor full circle. The tangy crunch against the creamy broth is genuinely satisfying.

Cheesy Beef Enchilada Tortellini: If you are feeding a crowd that loves cheesy beef dishes, this cheesy beef enchilada tortellini makes a great companion dish to round out a hearty dinner spread.

Ground Beef Enchilada Skillet: Another ground beef favorite that pairs well with a soup night is this ground beef enchilada skillet. Keep it on hand for nights when you want to offer two savory options at the table.

Big Mac Bowls: If your family loves that classic burger flavor, they will go crazy for these Big Mac bowls as a fun side or alternate main to serve alongside the soup on a casual dinner night.

Cheeseburger Bowl: For a lighter take on the same flavor profile, this cheeseburger bowl is a great recipe to have bookmarked for nights when you want the cheeseburger taste without the soup.

Storage and Serving Tips

Store leftover macaroni cheeseburger soup in an airtight container in the refrigerator for up to 2 days. Keep in mind that the pasta will continue to absorb the broth as it sits, so the soup will thicken considerably overnight.

To reheat, warm it gently on the stovetop over low heat. I recommend adding a splash of beef broth or milk to loosen the texture back up and stir well until heated through. Avoid boiling it on reheat as this can cause the cheese to separate.

Freezing is not recommended for this recipe since the pasta becomes soft and the cheese sauce can break when thawed. Make it fresh for the best results, and enjoy it within two days for peak flavor and texture.

Conclusion

Macaroni cheeseburger soup is the kind of meal that makes everyone at the table happy. It is warm, filling, and packed with familiar flavors that feel like a treat every single time. The one pot and simple ingredients make it completely stress-free to pull together on a busy weeknight. Give it a try and watch it become a regular on your dinner rotation.

Macaroni Cheeseburger Soup

A hearty one-pot soup that combines all the flavors of a classic cheeseburger with tender elbow macaroni in a rich, cheesy broth.

Print Recipe Save to My Pins

Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 lb ground beef 80/20 blend recommended
1 medium onion chopped
2 garlic cloves minced
4 cup beef broth
14.5 oz canned diced tomatoes undrained
2 cup elbow macaroni dry
2 cup cheddar cheese freshly shredded from block
1 cup milk or half-and-half half-and-half for richer result
1 tsp mustard powder optional
1 tsp salt or to taste
0.5 tsp black pepper or to taste

Equipment

Large pot

Method

Heat a large pot over medium heat. Add ground beef and cook, breaking it apart, for 6 to 8 minutes until browned with no pink remaining. Drain excess fat.
Add chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes, stirring, until the onion is soft and translucent.
Pour in beef broth and undrained diced tomatoes. Stir to combine, then add dry elbow macaroni. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer for 12 to 15 minutes, stirring occasionally, until macaroni is just al dente.
Reduce heat to low. Stir in milk or half-and-half. Add shredded cheddar cheese in small handfuls, stirring constantly between each addition, until fully melted and creamy.
Stir in mustard powder if using. Season with salt and pepper to taste. Simmer on low for 5 more minutes.
Serve hot with crusty bread, pickles, or a side salad.

Notes

Always use freshly shredded block cheddar for the smoothest melt. Add cheese over low heat only to avoid a grainy texture. Mustard powder adds a tangy burger-like depth. Pasta will continue absorbing broth as leftovers sit, so add a splash of broth when reheating. Freezing not recommended.