Go Back

Cheeseburger Macaroni Soup

Cheeseburger macaroni soup is a hearty American one-pot meal with tender elbow macaroni and a thick, cheesy broth. Ground beef and aromatics simmer into a flavorful base, then heavy cream and shredded cheddar melt in for a rich finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Pasta and aromatics
  • 2 cup elbow macaroni, uncooked
  • 1 onion, diced
  • 3 garlic, minced
Broth and cheese base
  • 4 cup beef broth
  • 10.5 oz condensed cheddar cheese soup 1 can (10.5 oz)
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 0.5 tsp garlic powder
Cream and topping cheese
  • 1 cup heavy cream
  • 2 cup shredded cheddar
For serving
  • 1 Pickles for serving
  • 1 green onions for serving
  • 1 extra cheddar for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Transfer any browned beef to the pot again so the seasonings and liquids can coat the meat evenly.
Sauté aromatics
  1. Sauté the diced onion for 3 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute, until fragrant with no raw garlic smell.
Simmer the soup
  1. Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring to a boil.
  2. Add the elbow macaroni and cook for 8-10 minutes until tender.
Finish and serve
  1. Reduce heat to low, then stir in the heavy cream and shredded cheddar until fully melted and smooth.
  2. Season with salt and pepper to taste, then serve with pickles, green onions, and extra cheddar.

Notes

For best texture, keep the soup at a gentle simmer after adding the macaroni so it stays tender but not mushy. Refrigerate leftovers in a sealed container up to 3-4 days; reheat on the stove with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended since cream-based cheese soup can separate when thawed. For a lighter option, use evaporated milk instead of heavy cream (add shredded cheddar off-heat to help it melt smoothly).