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

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
 

  1. 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.
  2. Add chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes, stirring, until the onion is soft and translucent.
  3. Pour in beef broth and undrained diced tomatoes. Stir to combine, then add dry elbow macaroni. Bring to a boil over medium-high heat.
  4. Reduce heat to medium-low and simmer for 12 to 15 minutes, stirring occasionally, until macaroni is just al dente.
  5. 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.
  6. Stir in mustard powder if using. Season with salt and pepper to taste. Simmer on low for 5 more minutes.
  7. 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.