One-Pot Macaroni Cheeseburger Soup: A Hearty Twist on a Classic Comfort Dish

If you’re looking for the ultimate cozy meal, One-Pot Macaroni Cheeseburger Soup is your new go-to recipe. It combines everything you love about a classic cheeseburger — savory ground beef, melted cheese, and rich flavor — with the comforting texture of creamy macaroni soup. The best part? It all comes together in a single pot for easy prep and cleanup. I tried this recipe using turkey mince instead of beef, and it turned out just as hearty and delicious, with a slightly lighter taste. Whether it’s a chilly evening or you’re feeding a hungry crowd, this soup delivers comfort, flavor, and nostalgia in every spoonful.

Why You’ll Love This Recipe

This recipe is the perfect fusion of cheeseburger and macaroni — two beloved comfort foods. It’s creamy, filling, and packed with classic burger flavors in a warm, spoonable form. Cooking everything in one pot makes cleanup a breeze, while the combination of beef, pasta, and cheese guarantees a rich, satisfying meal that’s both kid-friendly and crowd-pleasing.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef – The heart of this soup, bringing savory flavor and meaty richness. You can substitute ground turkey or chicken for a lighter option.

Elbow macaroni – Classic pasta that adds body and heartiness to the soup while soaking up all the cheesy goodness.

Onion – Diced onion builds the flavor base and gives the soup depth.

Garlic – Adds warmth and a savory kick to balance the richness of the cheese.

Carrots – Finely chopped carrots bring a subtle sweetness and a touch of color to the soup.

Celery – Adds a light, aromatic crunch that enhances the broth’s flavor.

Beef broth – The flavorful base that ties everything together, giving the soup its hearty character.

Diced tomatoes – Adds tanginess and a touch of acidity to balance the creamy cheese sauce.

Cheddar cheese – The key ingredient for that classic cheeseburger flavor. Sharp cheddar works best for a bold, rich taste.

Milk or cream – Makes the soup creamy and smooth. Use whole milk for a lighter consistency or cream for extra indulgence.

Butter – Adds richness and helps the cheese melt smoothly into the broth.

Flour – Used to thicken the soup and create a velvety texture.

Salt and black pepper – Simple yet essential seasonings to enhance every bite.

Paprika – Adds mild smokiness and color for extra flavor depth.

Pickles (optional) – Chopped pickles or relish can be added at the end for an authentic cheeseburger twist.

Directions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Add ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through. Drain excess fat if necessary.
4. Sprinkle flour over the mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
5. Gradually pour in the beef broth, stirring constantly to avoid lumps.
6. Add diced tomatoes, salt, black pepper, and paprika. Bring the mixture to a gentle boil.
7. Stir in the macaroni and reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
8. Stir in milk (or cream) and shredded cheddar cheese. Mix until the cheese melts and the soup becomes creamy.
9. Taste and adjust seasoning as needed. Add chopped pickles or relish for a tangy finish if desired.
10. Serve hot, garnished with extra shredded cheese or fresh parsley.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the soup as it thickens. You can also freeze it for up to 2 months — thaw overnight in the fridge before reheating.

Variations and Customizations

Bacon Cheeseburger Soup: Add cooked, crumbled bacon for a smoky, salty boost.

Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper for a little heat.

Loaded Veggie Version: Add corn, peas, or bell peppers for extra nutrition and color.

Double Cheese: Mix in mozzarella or Monterey Jack with cheddar for an even creamier texture.

Low-Carb Option: Replace macaroni with cauliflower florets or zucchini noodles for a keto-friendly twist.

Creamy Tomato Style: Add extra diced tomatoes and a tablespoon of tomato paste for a richer tomato flavor.

Pickle Lovers’ Edition: Stir in chopped dill pickles before serving for an authentic cheeseburger tang.

Southwest Twist: Add taco seasoning and top with crushed tortilla chips for a fun fusion flavor.

Vegetarian Version: Use plant-based ground meat and vegetable broth — it tastes just as hearty.

Kids’ Favorite: Use small pasta shapes like shells or wagon wheels for a playful presentation.

FAQs

1. Can I use another type of pasta?

Yes, any small pasta like shells, rotini, or ditalini works perfectly.

2. Can I make this soup in a slow cooker?

Yes, brown the beef first, then add all ingredients except the cheese and pasta. Add those in during the last 30 minutes.

3. How do I prevent the cheese from clumping?

Add the cheese gradually on low heat and stir continuously until melted.

4. Can I use Velveeta instead of cheddar?

Yes, Velveeta melts smoothly and gives a classic diner-style cheeseburger flavor.

5. Can I make this gluten-free?

Use gluten-free pasta and substitute cornstarch for flour to thicken the soup.

6. What’s the best cheese for flavor?

Sharp cheddar gives the boldest, most authentic taste.

7. Can I add potatoes instead of pasta?

Yes, diced potatoes make a hearty alternative to macaroni.

8. How can I make it lighter?

Use ground turkey and low-fat milk to reduce calories.

9. What toppings go well with this soup?

Try crispy bacon bits, shredded cheese, or croutons for extra crunch.

10. Can I make it ahead of time?

Yes, it reheats well — just add extra broth or milk before serving to restore creaminess.

Conclusion

One-Pot Macaroni Cheeseburger Soup is everything you love about comfort food — creamy, cheesy, and utterly satisfying — all made in one pot. It’s hearty enough to serve as a full meal and simple enough for busy weeknights. With customizable options and family-friendly flavors, this soup is destined to become a regular in your recipe rotation. Every spoonful tastes like a cozy cheeseburger hug in a bowl.

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