This One-Pot Macaroni Cheeseburger Soup is the perfect cozy comfort dish — rich, cheesy, and hearty enough to satisfy the biggest appetites. It combines all the flavors of a classic cheeseburger — seasoned beef, melted cheese, and tender pasta — in a creamy, savory soup that’s ready in under an hour. I once made this with a splash of hot sauce and a handful of diced pickles stirred in at the end, and it tasted just like a deluxe cheeseburger in a bowl! Whether for a chilly weeknight dinner or a casual family meal, this soup is guaranteed to become a favorite.
Why You’ll Love This Recipe
This soup is everything you love about comfort food in one pot — creamy, cheesy, filling, and easy to make. It’s a crowd-pleaser for kids and adults alike, with all the richness of mac and cheese and the heartiness of a cheeseburger. Best of all, cleanup is a breeze since it’s made entirely in one pot. It’s the ultimate blend of simplicity and flavor, perfect for busy weeknights or when you need something warm and satisfying.
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One-Pot Macaroni Cheeseburger Soup – Creamy, Hearty, and Delicious
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Halal
Description
This One-Pot Macaroni Cheeseburger Soup is a hearty, creamy, and cheesy comfort meal that combines all the flavors of a classic cheeseburger with tender macaroni pasta — all made in one pot for easy prep and cleanup. Perfect for cozy weeknights or feeding a hungry crowd.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup milk
- 1 cup elbow macaroni (uncooked)
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cream cheese, cubed and softened
- 2 tbsp ketchup
- 1 tbsp mustard
- 2 tbsp chopped pickles (optional, for garnish)
- Chopped parsley or green onions, for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess grease if necessary.
- Add diced onion and garlic; cook for 3–4 minutes until softened and fragrant.
- Stir in salt, pepper, Worcestershire sauce, and tomato paste. Cook for 1 minute to enhance flavor.
- Pour in beef broth, milk, diced tomatoes, ketchup, mustard, and uncooked macaroni. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in cream cheese and shredded cheddar until melted and smooth.
- Taste and adjust seasoning as needed. Add more milk if you prefer a thinner soup.
- Serve hot, topped with chopped pickles, parsley, or extra cheese if desired.
Notes
- Substitute ground turkey or chicken for a lighter version.
- Add diced bell peppers or corn for extra texture and flavor.
- For a spicy kick, use pepper jack cheese or add a dash of hot sauce.
- This soup reheats beautifully — add a splash of milk when reheating to keep it creamy.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Beef – Lean ground beef works best for flavor without excess grease. You can substitute with turkey or chicken if you prefer.
Elbow Macaroni – Classic and sturdy, it cooks perfectly in the soup without turning mushy.
Onion – Adds sweetness and depth to the base of the soup.
Garlic – Infuses the soup with aromatic richness that complements the beef.
Beef Broth – The savory foundation that ties all the flavors together.
Diced Tomatoes – Adds a hint of acidity and balances the creaminess of the cheese.
Tomato Paste – Intensifies the tomato flavor and gives the soup a rich color.
Cheddar Cheese – Sharp cheddar melts into the soup for that classic cheeseburger taste.
Milk – Helps create the creamy base of the soup. Whole milk works best for richness.
Heavy Cream – Adds body and velvety smoothness to the broth.
Butter – Enhances flavor and helps create a smooth texture when combined with flour.
All-Purpose Flour – Used to thicken the soup slightly for a creamy consistency.
Worcestershire Sauce – Adds umami depth and that classic cheeseburger tang.
Mustard (optional) – A small amount gives a hint of that burger-style flavor.
Salt and Pepper – For essential seasoning.
Pickles (optional, for garnish) – Chopped dill pickles add a fun, tangy crunch on top.
Directions
In a large pot or Dutch oven, brown the ground beef over medium heat until cooked through. Drain excess grease, leaving about a tablespoon in the pot.
Add chopped onion and garlic to the beef and cook for 2–3 minutes until softened and fragrant.
Stir in butter and flour, cooking for another minute to form a light roux. Slowly whisk in beef broth and milk, ensuring no lumps remain.
Add diced tomatoes, tomato paste, Worcestershire sauce, and mustard (if using). Stir to combine, then bring the soup to a gentle boil.
Add the elbow macaroni and reduce heat to a simmer. Cook for about 8–10 minutes, stirring occasionally, until the pasta is tender.
Lower the heat and stir in the shredded cheddar cheese and heavy cream until melted and smooth. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with extra cheese, chopped pickles, or a sprinkle of parsley for color. Serve warm with crusty bread or garlic toast.
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 6–8 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools, so add a splash of broth or milk when reheating. Warm gently on the stove over medium-low heat, stirring often. This soup also freezes well — store for up to 2 months, thaw overnight, and reheat slowly with added liquid.
Variations and Customizations
Bacon Cheeseburger Soup
Add cooked, crumbled bacon for a smoky, salty twist.
Spicy Version
Add diced jalapeños or a dash of hot sauce for a little heat.
Double Cheese Deluxe
Mix cheddar with mozzarella, pepper jack, or American cheese for extra gooeyness.
Vegetable Boost
Stir in diced carrots, bell peppers, or corn for added color and nutrition.
Low-Carb Option
Swap the pasta for cauliflower florets or zucchini noodles.
BBQ Cheeseburger Soup
Add a spoonful of barbecue sauce for a smoky-sweet flavor variation.
Turkey or Chicken Swap
Use ground turkey or chicken instead of beef for a lighter version.
Pickle Lover’s Twist
Stir in chopped dill pickles just before serving for tangy brightness.
Creamy Ranch Flavor
Mix in a tablespoon of ranch seasoning for a cool, herby balance.
Taco Cheeseburger Soup
Add taco seasoning and top with tortilla strips for a Tex-Mex twist.
FAQs
Can I make this soup ahead of time?
Yes! Make the soup, cool it, and store it in the fridge. Reheat gently before serving.
Can I use a different pasta shape?
Absolutely — small shells, ditalini, or rotini work just as well.
How do I prevent the cheese from clumping?
Add cheese slowly over low heat and stir constantly until melted.
Can I make this in a slow cooker?
Yes, cook all ingredients except pasta and cheese on low for 4 hours, then add pasta and cheese in the last 30 minutes.
Can I freeze it?
Yes, but it’s best to leave out the pasta before freezing and add it fresh when reheating.
What type of cheese melts best?
Sharp cheddar or a blend of cheddar and Monterey Jack melts beautifully.
Can I add ketchup or mustard for real burger flavor?
Yes, a spoonful of each adds a classic cheeseburger taste.
Can I use evaporated milk instead of cream?
Yes, it’s a good lighter alternative that still keeps the soup creamy.
How can I make it gluten-free?
Use gluten-free pasta and substitute cornstarch for flour.
What should I serve with it?
Crusty bread, garlic toast, or a simple green salad pairs perfectly.
Conclusion
This One-Pot Macaroni Cheeseburger Soup is pure comfort in a bowl — hearty, creamy, and loaded with the familiar flavors of a juicy cheeseburger. It’s simple to make, family-friendly, and perfect for busy nights when you want something satisfying without the fuss. Every spoonful is rich, cheesy, and full of cozy goodness. Once you try it, you’ll be making this easy weeknight favorite again and again.
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