Name: Macaroni Cheeseburger Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef (Use lean ground beef for a lighter soup.); 1 cup macaroni pasta (Elbow or small shells work best.); 3 cups beef broth (Low-sodium broth can be used.); 1 cup cheddar cheese, shredded (Sharp cheddar gives the best flavor.); 1 cup milk (Whole milk or 2% is best for creaminess.); 1 onion chopped (Yellow or sweet onion can be used.); 2 cloves garlic, minced; 1 tsp Worcestershire sauce (Enhances the umami flavor.); Salt and pepper to taste (Adjust seasoning as preferred.); croutons (For added crunch.); chopped pickles (Provide a tangy flavor.); additional cheese (For extra richness.)

I make this Macaroni Cheeseburger Soup on nights when everyone wants a cheeseburger but nobody wants to leave the table. It tastes like the best parts of a burger — seasoned beef, melty cheddar, a touch of Worcestershire — folded into a cozy, spoonable pasta broth. Ready in about 30 minutes, it’s an easy weeknight winner that doubles as lunch the next day.

Why you’ll love this dish

This soup is quick, wallet-friendly, and unabashedly comforting. It hits the savory notes of a cheeseburger without the work of grilling patties or flipping buns. Kids usually love the cheesy pasta, adults appreciate the beefy depth, and cooks enjoy how forgiving the recipe is—no fancy techniques required.

“A bowls-up version of a cheeseburger — melty, simple, and exactly what busy families want on cold nights.”

This is also a great “one-pot” meal for busy evenings and perfect for serving a crowd because you can easily double the batch. If you like exploring different soup styles, try this alongside other hearty favorites like Avgolemono (Greek lemon) soup for a contrasting bright bowl.

How this recipe comes together

Start by browning ground beef to build a savory base. Soften onion and garlic in the same pot for layered flavor. Add beef broth and simmer pasta until al dente so it finishes right in the soup. Finish with milk for creaminess and shredded cheddar added off the heat so it melts smoothly into a velvety, cheeseburger-style broth. The whole process is straightforward and fast — browning, simmering, stirring, then serving.

What you’ll need

1 lb ground beef
1 onion, chopped (yellow or sweet)
2 cloves garlic, minced
3 cups beef broth
1 cup macaroni pasta (elbow or small shells)
1 cup cheddar cheese, shredded (sharp works best)
1 cup milk (whole milk or 2%)
1 tsp Worcestershire sauce
Salt and pepper to taste
Optional toppings: croutons, chopped pickles, or additional cheese

Notes/substitutions: Swap half-and-half for milk for a richer soup, or use low-sodium broth and season to taste. Gluten-free macaroni works fine if you want a GF version. For another creamy pasta-soup idea, you might like this Cajun chicken pasta soup for a spicier take.

How to prepare it

Heat a large pot over medium. Add the ground beef and brown, breaking into small pieces. Drain any excess fat.
Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and fragrant, about 4–5 minutes.
Pour in the beef broth and bring to a gentle simmer. Scrape up any browned bits from the bottom for extra flavor.
Stir in the macaroni and cook according to the package directions until al dente (usually 7–9 minutes). Stir occasionally so pasta doesn’t stick.
Lower the heat and stir in the milk and Worcestershire sauce. Warm through but do not boil hard.
Remove the pot from heat. Gradually add the shredded cheddar, stirring until fully melted and the soup is creamy. Add more cheese for extra richness.
Taste and season with salt and pepper as needed.
Serve piping hot with optional toppings like croutons, chopped pickles for a burger-like tang, or extra shredded cheese.

Best ways to enjoy it

Serve in deep bowls with a sprinkle of extra cheddar and a few chopped pickles for a true cheeseburger vibe. A simple green salad or roasted vegetables make a nice contrast to the rich soup. For a playful presentation, serve with toasted hamburger buns or garlic bread for dunking. If you’re feeding kids, offer croutons or small diced tomatoes on the side to keep flavors customizable.

Storage and reheating tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stove over low heat, stirring frequently; add a splash of milk or broth to loosen the soup if it thickens. For food safety, reheat until steaming and at least 165°F (74°C).

To freeze: cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: pasta can soften after freezing; if texture bothers you, cook the pasta separately and add when reheating.

Helpful cooking tips

Brown the beef well: a good sear adds depth. Don’t rush this step.
Drain excess fat if you prefer a lighter broth, but leaving a tablespoon adds flavor.
Add cheese off the heat: melting cheddar too hot can make it grainy. Stir in gently with the pot off the burner.
Use freshly shredded cheese, not pre-shredded — it melts smoother because it lacks anti-caking agents.
If the soup gets too thick after standing, stir in hot broth or milk to loosen it.
Want to prep ahead? Cook the beef and aromatics and refrigerate separately; finish the soup and add pasta just before serving. For other make-ahead soup ideas, check this comforting Chicken Gnocchi Soup that reheats beautifully.

Creative twists

Vegetarian: swap ground beef for a plant-based crumble and use vegetable broth.
Spicy: add diced jalapeño with the onions or a pinch of cayenne.
Deluxe: stir in cooked bacon bits and caramelized onions for an upscale burger feel.
Slow cooker: brown beef and sauté aromatics, then add to slow cooker with broth and pasta timed late so it doesn’t overcook (or add cooked pasta at the end).
Cheese variations: mix sharp cheddar with a little smoked gouda for a smoky note.

Common questions

Q: How long does this take to make?
A: From start to finish it’s about 25–35 minutes: 8–10 minutes to brown beef and soften onions, 9–10 minutes for pasta, plus a few minutes to stir in milk and cheese.

Q: Can I use Velveeta instead of shredded cheddar?
A: Yes. Velveeta melts extra-silky and some cooks prefer it for ultra-creamy soup. If you use Velveeta, add it off heat and stir until smooth. Keep in mind Velveeta changes texture and flavor compared with real cheddar.

Q: Will the pasta get mushy if I make this ahead?
A: Pasta does soften over time. To avoid mush, cook pasta slightly under al dente, or cook and store pasta separately, then add to reheated soup just before serving.

Q: Can I freeze the finished soup?
A: You can, but pasta texture may be affected. For best results freeze without pasta and add freshly cooked macaroni when reheating.

Q: Is this kid-friendly?
A: Very much so — the mild cheddar and familiar burger flavors make it popular with kids. Offer pickles or toppings on the side for picky eaters.

Conclusion

If you want another one-pot approach without processed cheese, try the One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! – Midwest … for a similar, creamy take. For a hands-off option that cooks low and slow, see the Crock Pot Macaroni Cheeseburger Soup – The Kitchen Magpie, which adapts this flavor profile for a slow cooker.