Name: One-Pot Macaroni Cheeseburger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 cup elbow macaroni; 2 cups shredded sharp cheddar cheese; 1 small yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups beef broth; 1 ½ cups milk or half-and-half; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon chopped fresh parsley or chives (optional for garnish)

There’s just something irresistible about a bowl of soup that eats like a meal. I’ve always loved cozy recipes that bring comfort without requiring hours in the kitchen—and this One-Pot Macaroni Cheeseburger Soup does exactly that. It’s hearty, creamy, cheesy, and loaded with tender macaroni, seasoned ground beef, and colorful veggies, all simmered together in a single pot. It’s a perfect blend of cheeseburger meets soup, with a homestyle flair that hits every craving.

This recipe has quickly become one of my go-to weeknight dinners, especially when I want something kid-friendly and filling. It smells incredible while cooking, and the first bite always reminds me of classic diner cheeseburgers but with that warming spoonful comfort only soup can deliver. Whether you’re cooking for your family or just want leftovers that reheat like a dream, this soup is the ultimate bowl of love.

Why You’ll Love This One-Pot Macaroni Cheeseburger Soup

All-in-one meal: Protein, pasta, and veggies—nothing else needed.
Easy cleanup: It’s made in one pot!
Freezer-friendly: Perfect for batch cooking or storing leftovers.
Customizable: Swap out veggies, cheese, or even the type of pasta.
Crowd-pleaser: Even picky eaters clean their bowls.
Comfort food at its best: Creamy, cheesy, savory perfection.

What Kind of Ground Beef Should I Use?

When it comes to this One-Pot Macaroni Cheeseburger Soup, I prefer using lean ground beef, typically 85% lean and 15% fat. It offers just enough fat to build flavor without making the soup greasy. If you go leaner (like 90/10), you might miss a bit of that rich depth, but it’s still a solid option if you’re watching fat content. Ground turkey or chicken can also work, but they’ll bring a slightly lighter flavor.

If you do use a higher-fat ground beef (like 80/20), just make sure to drain the excess fat after browning to avoid overpowering the creamy base of the soup.

Options for Substitutions

What I love about this recipe is how forgiving it is. You can mix and match depending on what’s in your pantry or fridge:

Pasta: Elbow macaroni is the classic pick, but you can use small shells, ditalini, or even rotini. Just adjust the cook time accordingly.
Meat: As mentioned, ground turkey or chicken are lighter options. For a smoky twist, try ground sausage or even chopped leftover roast beef.
Cheese: Sharp cheddar melts beautifully and gives the classic cheeseburger flavor, but feel free to try Monterey Jack, Colby, or a blend of cheeses.
Milk/Cream: You can use half-and-half for extra richness, or go lighter with whole milk. For a dairy-free version, oat milk and vegan cheese alternatives work surprisingly well.
Vegetables: Carrots, celery, and onion are my go-tos, but you can toss in corn, green beans, or bell peppers too.
Broth: Beef broth gives it that meaty foundation, but chicken or vegetable broth can work in a pinch.

This soup is really about making it your own while keeping the comfort at the core.

Ingredients for This One-Pot Macaroni Cheeseburger Soup

Ground beef
The heart of this soup. It brings all the savory, meaty flavor you’d expect from a cheeseburger and makes the soup filling enough to stand alone as a meal.
Elbow macaroni
Classic choice for cheeseburger soup. It holds up well in the broth and soaks in all the cheesy, beefy goodness without getting mushy.
Cheddar cheese
Melted into the soup, this gives it that rich, creamy, tangy cheeseburger vibe. Sharp cheddar adds more depth, but mild works great too.
Onion
A base flavor builder. It adds just enough sweetness and aroma to round out the soup.
Carrots
Not only for color and texture, but they also bring a subtle sweetness and added nutrition.
Celery
Adds a gentle crunch and earthiness that balances the richness of the cheese and beef.
Garlic
A small addition that makes a big impact. It enhances the overall savoriness of the dish.
Beef broth
The flavorful liquid that ties everything together, keeping the soup hearty and satisfying.
Milk or half-and-half
Used to create a creamy base that carries the cheese and keeps everything silky smooth.
Butter and flour (for roux)
These help thicken the soup into that perfect creamy consistency without needing heavy cream.
Salt and black pepper
Seasoning essentials to bring out the flavor in every bite.
Parsley or chives (optional for garnish)
A fresh, green sprinkle on top adds color and a light, herby touch right before serving.

Step 1: Brown the Ground Beef

In a large pot or Dutch oven over medium heat, cook the ground beef until fully browned. Break it apart as it cooks to ensure even browning. Once done, drain any excess fat and set the beef aside.

Step 2: Sauté the Vegetables

In the same pot, melt the butter. Add diced onions, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 30 seconds, stirring frequently so it doesn’t burn.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir to coat everything evenly. Let it cook for about 1 minute to eliminate any raw flour taste. This step helps thicken the soup later on.

Step 4: Add Liquids and Simmer

Slowly pour in the beef broth, whisking as you go to prevent lumps. Stir in the milk or half-and-half. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.

Step 5: Stir in the Macaroni

Add the uncooked elbow macaroni directly into the pot. Let it cook uncovered for about 10–12 minutes, or until the pasta is tender. Stir occasionally to keep the pasta from clumping or sticking to the bottom.

Step 6: Add the Beef Back and Melt the Cheese

Return the cooked ground beef to the pot. Stir well to combine everything. Then add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.

Step 7: Season and Serve

Taste and adjust with salt and freshly cracked black pepper. Ladle the soup into bowls, top with chopped parsley or chives, and a sprinkle of extra cheese if desired. Serve hot with crusty bread or rolls.

How Long to Cook the One-Pot Macaroni Cheeseburger Soup

From start to finish, this recipe takes about 35–40 minutes, broken down like this:

Browning the beef: 6–8 minutes
Sautéing veggies and making the roux: 7–10 minutes
Simmering with liquids and pasta: 10–12 minutes
Melting in cheese and finishing: 5–7 minutes

Keep an eye on the macaroni as it cooks in the broth—tender, not mushy, is the goal. Stir occasionally to make sure nothing sticks.

Tips for Perfect One-Pot Macaroni Cheeseburger Soup

Shred your own cheese: Pre-shredded cheese has anti-caking agents that can make the soup grainy. Freshly shredded cheddar melts creamier and smoother.
Don’t overcook the pasta: It will continue to soften slightly even after the soup is off the heat. Aim for al dente.
Use warm broth and milk: Adding warm liquids helps keep the temperature consistent and speeds up cooking.
Season as you go: Taste the soup after the cheese is melted, then adjust salt and pepper. Cheese adds saltiness, so you don’t want to overdo it early on.
Make it thicker or thinner: If the soup is too thick, add more broth or a splash of milk. For a thicker soup, let it simmer a few more minutes uncovered.
Double up for leftovers: This soup keeps beautifully, so don’t hesitate to make a big batch.
Top it like a burger: For fun, add pickles, crispy bacon bits, or even a dollop of ketchup or mustard for a cheeseburger-in-a-bowl experience.

Watch Out for These Mistakes While Cooking

Not draining the beef fat: Leaving too much grease in the pot can make the soup overly oily and heavy. Drain it after browning the meat for a cleaner, more balanced flavor.
Adding the cheese too fast: Dumping in all the cheese at once can cause it to clump or get stringy. Add it gradually and stir constantly for a smooth, creamy finish.
Overcooking the macaroni: Since the pasta cooks right in the soup, keep an eye on it. It can go from perfectly tender to mushy pretty quickly.
Using pre-shredded cheese: It’s convenient, but it doesn’t melt as well. Freshly shredded cheese melts more smoothly and creates a richer texture.
Skipping the roux: The butter-flour mixture might seem skippable, but it’s essential for thickening the soup without making it gloopy.
Forgetting to stir: While the pasta cooks, stirring occasionally prevents it from sticking to the bottom or clumping together.
Not seasoning at the end: Cheese adds saltiness, but the soup might still need a little boost. Taste and adjust right before serving.

What to Serve With One-Pot Macaroni Cheeseburger Soup?

Garlic Bread

The buttery crunch of garlic bread pairs perfectly with the creamy richness of the soup. It’s ideal for dipping and soaking up every last drop.

Side Salad

A crisp green salad with a tangy vinaigrette adds freshness and balances out the heaviness of the soup.

Pickles or Pickle Spears

Yes—just like with a burger! The briny bite of pickles cuts through the creamy texture and adds a fun, flavorful contrast.

Grilled Cheese Sandwich

If you’re feeling extra indulgent, serve this soup with a gooey grilled cheese for the ultimate comfort food combo.

Oven-Roasted Broccoli

A lighter veggie side helps round out the meal. Roasted broccoli adds crunch and nutrition without being fussy.

Potato Wedges

Baked or air-fried, seasoned potato wedges mimic the classic burger-and-fries pairing in a cozy soup-friendly way.

Crusty Artisan Bread

Nothing fancy needed—just a warm, chewy loaf for dipping is always a win with this soup.

Sweet Tea or Lemonade

For a diner-style touch, serve it up with a refreshing drink that brings everything together.

Storage Instructions

This One-Pot Macaroni Cheeseburger Soup stores like a dream, making it perfect for meal prep or leftovers.

Refrigerator: Let the soup cool completely, then store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen it up if it thickens too much.
Freezer: You can freeze it, but keep in mind that pasta and dairy don’t always thaw beautifully. For best results, freeze before adding the macaroni and cheese, then reheat and finish those steps fresh when you’re ready to serve. Freeze for up to 2 months in freezer-safe containers.
Reheating Tip: Always stir frequently when reheating to prevent sticking or uneven texture. Microwave in 1-minute increments, stirring in between, or gently heat on the stovetop.

Estimated Nutrition

Please note these values are approximate and will vary depending on specific ingredients and portion size.

Serving Size: 1 ½ cups
Calories: ~420
Protein: 22g
Fat: 24g
Saturated Fat: 12g
Carbohydrates: 28g
Fiber: 2g
Sugar: 4g
Sodium: 690mg
Cholesterol: 75mg

This soup is rich, satisfying, and loaded with protein—great for a filling lunch or cozy dinner.

Frequently Asked Questions

What type of cheese melts best in this soup?

Sharp cheddar is ideal—it melts smoothly and brings that classic cheeseburger flavor. For extra meltiness, you can mix in some American cheese or Monterey Jack.

Can I make this soup ahead of time?

Yes! You can make it 1–2 days ahead. Just store it in the fridge and reheat gently. Add a little broth or milk to loosen it if needed.

Will the macaroni get mushy in leftovers?

It can soften a bit over time. If you’re planning to store it, consider undercooking the pasta slightly or cooking it separately and adding it fresh when reheating.

Is this recipe kid-friendly?

Absolutely! It’s cheesy, creamy, and mild in flavor—perfect for picky eaters. You can even hide extra veggies in it.

Can I make this gluten-free?

Yes! Use gluten-free pasta and substitute the flour in the roux with a gluten-free all-purpose blend or cornstarch. Be sure to check your broth and cheese labels too.

How do I make it spicier?

Add a dash of hot sauce, red pepper flakes, or even stir in some diced jalapeños. You can also use pepper jack cheese instead of cheddar.

Can I use plant-based ingredients?

Totally! Swap in vegan ground meat, dairy-free cheese, and plant-based milk. It won’t taste exactly the same, but it’s still creamy and comforting.

What’s the best way to thicken the soup?

If the roux isn’t enough, let the soup simmer uncovered for a few extra minutes. You can also stir in a bit more cheese or a cornstarch slurry if needed.

Conclusion

This One-Pot Macaroni Cheeseburger Soup is everything I love in a comfort food recipe—simple, satisfying, and seriously flavorful. It brings all the best parts of a cheeseburger into a creamy, cheesy, spoonable form that warms you from the inside out. Whether you’re feeding a busy family, meal prepping for the week, or just want something cozy without the cleanup, this soup is a must-try.

So grab your biggest spoon and get ready to dive into a bowl of pure, cheesy goodness. Once you make it, you’ll understand why it’s become a regular in my dinner rotation—and probably will in yours too.