Ever had one of those nights where you just want comfort food without dirtying every pot in the kitchen? That’s where one-pot macaroni cheeseburger soup swoops in! Did you know that one-pot recipes have skyrocketed by 68% in Google searches over the past two years? It’s no surprise—people love quick, hearty meals that taste like a hug in a bowl. This soup blends juicy ground beef, tender macaroni, creamy cheese, and veggies into a cozy dinner that’s family-approved and weeknight-friendly. Let’s dive in!
Ingredients You’ll Need for Macaroni Cheeseburger Soup
Alright, let’s talk ingredients, y’all. I’ve made this one-pot macaroni cheeseburger soup more times than I can count—especially on cold nights when the fridge looks like a graveyard of leftovers and mystery Tupperware. What I love most? Everything in this recipe is either already in my pantry or easy to grab on a last-minute grocery run.
Ground Beef: The Soul of the Soup
Start with ground beef—I usually go for 85/15 because it’s got just enough fat to flavor the broth without making the soup greasy. One time I tried it with extra lean beef to be “healthy,” and it turned out dry as a desert. Never again! You want that juicy, savory flavor that makes this soup really taste like a cheeseburger in a bowl. I’ve also swapped in ground turkey when I was running low on beef, and honestly? Still pretty darn good if you season it right.
Macaroni Pasta: Trust the Elbows
Now onto the pasta. Elbow macaroni is the classic choice—it holds the cheese sauce so well and doesn’t get soggy if you don’t overcook it. I once got fancy and used penne. Nope. The vibe was off. There’s something about elbows that just work for this dish. You can even go gluten-free if you need to; just adjust the cook time so you don’t end up with mush.
Aromatics & Veggies: The Flavor Builders
You’d be shocked how much flavor comes from a simple combo of onion, garlic, carrots, and celery. I used to skip the celery (because honestly, who’s excited about celery?), but it adds this subtle backbone to the soup that I actually miss when it’s not there. Dice ’em up small so they melt right in. Pro tip: sautéing everything with the beef makes your kitchen smell like heaven.
The Broth & Base
This is where the magic simmers. Use beef broth—not water. Trust me. You want that meaty richness. I toss in a can of diced tomatoes or even crushed tomatoes if I’m out of diced. A squeeze of ketchup? Yep, adds that burger tang. And Worcestershire sauce? A must. Just a splash makes the whole thing pop.
Cheese: Go Big or Go Home
Now, let’s talk about the real MVP: cheddar cheese. And not the pre-shredded kind with that weird powdery coating. Shred it yourself, folks. Sharp cheddar gives the boldest flavor, but I’ve mixed in Monterey Jack or Colby when I wanted something creamier. Just don’t use mozzarella unless you’re going for cheeseburger lasagna soup (not terrible, but not what we’re doing here).
The Creamy Touch
For that velvety finish, I add a good glug of milk or cream right at the end. I’ve tried both—cream wins every time. But milk with a pat of butter works in a pinch. One time I accidentally used vanilla almond milk. It was…weird. Don’t do that. Stick to the real stuff.
Seasonings: Make It Yours
This is where you can play. Salt, pepper, paprika, maybe a bit of Italian seasoning if you’re feelin’ it. I like a little smoked paprika to deepen the flavor. And if the kids aren’t around? I toss in a pinch of chili flakes or a diced jalapeño for heat.
Bottom line: You don’t need fancy stuff for this soup. You just need the basics and a little know-how. After a few rounds of tweaking, I’ve got this ingredient list down to a science. It’s comfort food that doesn’t ask for much, but delivers every time. And honestly? That’s what makes it magic.
Step-by-Step Instructions (One Pot Only!)
Okay, now we’re cooking. Literally. I’ve messed this part up enough times to confidently tell you what not to do when making this one-pot macaroni cheeseburger soup. The beauty of it? You’re only using one pot. That means less cleanup, fewer dishes, and more time to actually enjoy your dinner without standing over a sink afterward, scrubbing crusted cheese off everything.
Step 1: Brown the Beef (And Don’t Rush It)
Start with a big ol’ heavy-bottomed pot. I use my Dutch oven because it holds heat like a champ. Toss in your ground beef over medium-high heat. Let it sizzle, let it sear—don’t just stir it nonstop. That caramelization adds serious flavor. One time I got impatient and half-steamed the beef. It turned gray and tasted like sadness. Learn from my mistakes.
Toss in your onions while the beef is still finishing up. Let ‘em get golden and soft—about 5 minutes. The smell? Unreal. Add your garlic next and cook for just a minute, or until you’re hit with that warm, toasty aroma. You’ll know.
Step 2: Build the Base
Now it’s time for the flavor base. Throw in the diced carrots and celery, stir it all together, and let it cook down for a few minutes. The veggies soften and soak up all that meaty goodness. Then, pour in the beef broth and scrape the bottom of the pot with your spoon. You want every browned bit in the mix. That’s free flavor.
Dump in a can of diced tomatoes, and if you’re like me, a little Worcestershire sauce and a squirt of ketchup for burger vibes. Trust me—it sounds weird, but it brings that tangy-sweet burger flavor home.
Step 3: Add Pasta and Simmer
Crank up the heat until it’s gently bubbling, then stir in the elbow macaroni. This part matters: DON’T overcook it. Set a timer if you’re like me and tend to wander off mid-simmer. Around 8-10 minutes is the sweet spot. Stir occasionally so it doesn’t stick to the bottom like a cheesy anchor.
Step 4: Make It Cheesy and Creamy
Once the pasta’s al dente, reduce the heat to low. Now comes the best part—cheese time. Add your shredded cheddar a handful at a time, stirring slowly so it melts like a dream. Then pour in your cream or milk and keep stirring until the soup is smooth, creamy, and downright irresistible.
Pro tip: Don’t add the cheese when it’s still boiling or you’ll end up with a grainy mess. I’ve done that. It’s not fun. Patience pays off here.
Step 5: Taste, Tweak, Top
Taste it. Always taste it. Need more salt? A hit of pepper? Maybe a dash more paprika or a pinch of chili flakes if you’re feeling spicy? This is your moment to make it yours.
Ladle it into bowls and top with crumbled bacon, chopped green onions, or even a dollop of sour cream if you want to go all out.
This is the kind of soup that makes people come back for seconds—maybe thirds. It’s cozy, rich, and hits all the nostalgic notes of a cheeseburger and a bowl of mac ‘n cheese. And all in one pot? That’s what I call dinner done right.
Tips for the Creamiest Cheeseburger Soup
Let’s be honest—if you’re making one-pot macaroni cheeseburger soup, you’re probably here for the cheese. I know I am. I’ve made this recipe at least a dozen times, and lemme tell ya, getting that perfect creamy texture took me a few clumsy tries. (There was one unfortunate night where it turned into a weird, separated cheese blob. Never again.)
If you want smooth, rich, velvety cheeseburger soup? These are the tricks that finally worked for me.
Shred Your Own Cheese (Seriously, Do It)
I used to buy the pre-shredded stuff because hey, convenience. But here’s the thing: those bags of shredded cheese are coated in anti-caking powder that totally messes with how the cheese melts. It clumps. It gets weirdly grainy. Not great. Once I switched to grating a fresh block of sharp cheddar, the soup came out silky and flavorful every time. That one switch made all the difference.
If you’re feeling wild, mix in some Monterey Jack or even a little smoked gouda for a flavor twist. But always shred it yourself.
Let It Cool Slightly Before Adding Cheese
This one’s huge. The first time I added cheese while the soup was still boiling, it curdled faster than milk in a thunderstorm. Total disaster. I stood there stirring, willing it to fix itself—it didn’t. Learn from me.
Turn the heat down to low or even pull the pot off the burner for a minute before stirring in your cheese. This lets the cheese melt gradually into the broth, making everything smooth and luscious instead of gritty and sad.
Add Cream at the End, Not the Beginning
If you dump your cream or milk in early and let it boil, it’ll thin out or separate. Wait until the pasta’s cooked and the soup is practically done. Then pour in the cream slowly while stirring. It thickens up naturally and adds that rich, indulgent vibe.
I tried half-and-half once when I was out of cream—worked fine. Whole milk? Acceptable. But if you go lower than that, it won’t be as creamy. Skim milk lovers, you’ve been warned.
Want It Thicker? Try These Tricks
Here’s a few sneaky ways I bulk up the texture without messing up the flavor:
- Mash some of the cooked carrots into the broth with a spoon.
- Add a tablespoon of cream cheese with the shredded cheddar.
- Stir in instant potato flakes (yep, like the boxed kind) a teaspoon at a time.
Weird hacks? Maybe. But they work like a charm.
Final Cheese Tip: Go Bold
Don’t be shy with flavor. Sharp cheddar gives you the biggest bang for your bite. Mild cheese blends can get lost in the mix. I even tossed in a few blue cheese crumbles once when I was feelin’ fancy—it wasn’t for everyone, but I loved it.
Creaminess is kinda the heart and soul of this soup. Without it, you’ve basically got pasta stew. But get it right? And it’s the kind of dish that makes people ask for the recipe after one bite. Or go back for thirds without saying a word.
Serving Suggestions & Pairings
Alright, so your one-pot macaroni cheeseburger soup is hot, creamy, and smells like something straight out of a grandma’s kitchen. But what do you serve with it? I’ve tested it all—some pairings were magic, others… not so much (looking at you, cold spinach smoothie). Over time, I’ve built up a short list of sides and toppings that take this soup from good to “please pack me a thermos for lunch tomorrow.”
Bread: Because Dipping Is Half the Fun
I swear by garlic breadsticks. Homemade or store-bought, doesn’t matter—just something warm, buttery, and good for dragging through the bottom of the bowl. One night, I tore up leftover hamburger buns, brushed them with garlic butter, and baked them until crispy. Game-changer. That crusty outside with the soft center? Chef’s kiss.
Crusty French baguette works great too. Bonus points if you toast it with cheese on top. Just don’t go for sweet rolls or Hawaiian bread—too sweet for the richness of the soup. Trust me, I’ve tried it.
Greens to Cut the Cream
This soup is thicc—like stick-to-your-ribs thick. So pairing it with a crisp, green salad is the way to go if you want balance. I usually toss together romaine, cucumber, and cherry tomatoes with a zippy vinaigrette. Keeps things light.
I once served it with a Caesar salad and people basically licked their plates. It’s that salty-savory combo that works so well with creamy dishes. Bonus: you’ll feel a tiny bit healthier eating salad with soup loaded with beef and cheddar.
Pickles? Yeah, Pickles.
Sounds weird, I know. But once I added a little pickle spear on the side—kinda like how you get one with a diner cheeseburger—and it just worked. That acidic crunch cuts the richness and amps up the whole “cheeseburger” vibe.
I’ve even diced a few pickles and tossed them on top of the soup as garnish. Gets a mixed reaction from guests, but if you love burgers, you’ll love this.
Next-Level Toppings
This is where you can go full-on soup artist. My top three:
- Crispy bacon bits (because bacon makes everything better)
- Shredded cheese (more cheese, always)
- Green onions or chives for a pop of color and a little bite
One time I added a dollop of sour cream, and it turned into a full-on loaded cheeseburger bowl. Not mad about it.
Drinks That Play Nice
I usually just serve this with water, but if you’re feeling fancy? A cold lager pairs surprisingly well. Light and crisp enough to not fight the soup. For non-drinkers, a sparkling lemonade or unsweetened iced tea keeps things refreshing.
So yeah, you don’t need a whole production around this soup. But with the right sides and toppings? It turns into a full comfort meal that feels like you really planned dinner—even if it only took 30 minutes.
Storage & Make-Ahead Tips
Let me tell ya—one-pot macaroni cheeseburger soup is even better the next day. I don’t know what kind of culinary voodoo happens overnight in the fridge, but something magical goes down. That said, this soup can be a little tricky when it comes to storing, especially if you don’t want soggy noodles or weird texture. Been there. Ate that. Learned a few lessons.
Cool It Before You Store It
First rule: let the soup cool down a bit before you try to shove it in the fridge. I used to toss the pot in while it was still steaming (impatient, I know), and it would fog up everything in there and mess with the texture. Give it 20–30 minutes to cool on the stovetop. Stir occasionally so it doesn’t form that weird top skin.
Fridge Storage: 4-Day Rule
Once cooled, ladle it into airtight containers. I go for glass containers because they don’t stain and I can reheat in them directly. It’ll keep in the fridge for up to four days, and the flavor actually gets deeper each day. Like a good chili or lasagna, it’s one of those dishes that tastes richer after a little fridge time.
Heads up though—the macaroni soaks up the broth. If you’re storing leftovers, don’t be surprised if it turns into more of a cheesy pasta bowl than a soup. Not a bad thing, just different.
The Reheat Game
This is where I messed up the first few times. If you microwave it straight from the fridge, the cheese might separate and get oily. No bueno. Instead, pour it into a small saucepan, add a splash of broth or milk, and warm it gently over low heat, stirring often. It comes back to life perfectly.
Microwave still works if you’re in a hurry—just make sure to stir halfway through and add that extra liquid first.
Freezing: Read This First
Here’s the deal—macaroni doesn’t freeze great. It turns mushy and weird when you thaw and reheat it. So, if you’re planning to freeze it, here’s what I do:
- Make the soup without the pasta
- Freeze it in containers
- When ready to eat, thaw it in the fridge overnight, bring it to a simmer, and add fresh macaroni to cook right in the pot
That’s the best way to keep both the flavor and texture on point.
Label Your Leftovers
I know this sounds obvious, but I’ve made the mistake of thinking “I’ll remember what this is.” Spoiler: I didn’t. I once thawed what I thought was chili and got cheeseburger soup with a side of freezer burn. Label it with the name and date. Future you will thank past you.
This soup is super meal-prep friendly once you figure out the little tricks. Whether you’re making a big batch for the week or stashing some in the freezer for a lazy Sunday, it holds up great with the right handling. Honestly, having a couple servings in the fridge makes me feel like I’ve got my life together—at least for dinner.
So there you have it—one-pot macaroni cheeseburger soup in all its cheesy, beefy, slurpable glory. It’s the kind of recipe that sneaks into your regular rotation without even asking. One day, you’re just trying it out because it sounds fun… and the next, you’re craving it on every rainy Tuesday or chilly Saturday night.
I can’t even count how many times this soup has saved my week—especially when I don’t feel like cooking but still want something warm and filling that doesn’t come from a drive-thru. It’s quick, it’s satisfying, and the leftovers? Even better than the first bowl.
This dish really brings together everything I love in a meal:
- Easy cleanup (hello, one pot!)
- Rich, cozy flavors that taste like home
- Flexibility with ingredients and toppings
- Kid-approved, picky-eater-friendly, and freezer-happy
Whether you’re meal prepping, cooking for a crowd, or just need a hug in food form, this recipe checks all the boxes. And hey—if you try it and fall in love like I did, don’t keep it a secret!
Pin it. Share it. Make it again next week. Your cozy dinner dreams deserve to go viral.
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One-Pot Macaroni Cheeseburger Soup Recipe (2025)
This one-pot macaroni cheeseburger soup is the ultimate comfort food—creamy, cheesy, beefy, and packed with flavor. Perfect for cozy weeknights or make-ahead meals, it’s got everything you love about a cheeseburger and mac ‘n cheese in one bowl.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb ground beef (85/15 preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1½ cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or whole milk with 1 tbsp butter)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Optional toppings: bacon bits, green onions, extra cheese, sour cream
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef until fully cooked, breaking it up as it cooks. Add diced onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Add diced carrots and celery, stir, and cook for another 3–4 minutes until slightly softened. Pour in beef broth and scrape up any browned bits from the bottom of the pot.
- Add diced tomatoes, Worcestershire sauce, and ketchup. Stir well to combine and bring the mixture to a light boil.
- Stir in elbow macaroni and reduce heat to medium. Simmer uncovered for 8–10 minutes, stirring occasionally, until pasta is tender but not overcooked.
- Reduce heat to low. Gradually add shredded cheddar cheese, stirring until fully melted and smooth. Pour in heavy cream and stir until creamy and well combined.
- Season with smoked paprika, salt, and pepper to taste. Serve hot with your favorite toppings like bacon bits, extra cheese, or green onions.
Notes
For the best texture, shred your own cheese and let the soup cool slightly before adding it. To store, cool completely and refrigerate in an airtight container for up to 4 days. If freezing, cook without pasta and add fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
