Macaroni Cheeseburger Soup

When I first heard about combining a Macaroni Cheeseburger Soup, I was intrigued but a little skeptical. After making it just once, I was completely sold.

This one-pot wonder has become my go-to for a quick and satisfying weeknight dinner that my whole family gets excited about.

It’s the ultimate comfort food mashup, bringing together the savory, beefy goodness of a burger with the cheesy, carby delight of macaroni.

Standing over the pot, watching it all come together in just 30 minutes, I knew this recipe was a keeper.

Ingredients

Here are the simple, wholesome ingredients you’ll need to create this cheesy masterpiece. Using fresh ingredients and a couple of key techniques will give you the best, creamiest results.

• 1 lb ground beef: I suggest an 80/20 blend for the best flavor, as the fat renders down and adds richness to the soup base.
• 2 teaspoons dried oregano, divided: This aromatic herb adds a classic, slightly peppery flavor that complements the beef and tomatoes.
• 2 teaspoons dried thyme, divided: Thyme provides a subtle, earthy note that deepens the overall savory profile of the soup.
• 6 tablespoons butter: Used to sauté the vegetables and create the roux, adding a rich, creamy foundation.
• 1 cup yellow onion, diced: This aromatic vegetable builds the first layer of flavor in the soup.
• 1 cup sliced carrots: Carrots add a touch of natural sweetness and color, balancing the savory elements.
• 1 cup sliced celery: Celery provides a fresh, slightly peppery flavor and a pleasant texture.
• 5 cloves garlic, minced: Using fresh garlic gives a pungent, aromatic kick that you just can’t get from powder.
• 4 tablespoons all-purpose flour: This is the key to thickening the soup and creating a creamy broth without any processed cheese.
• 8 cups chicken broth: Chicken broth provides a light yet flavorful liquid base that doesn’t overpower the other ingredients.
• 8 oz elbow macaroni, uncooked: This classic pasta shape is perfect for soup, as it holds the cheesy sauce well.
• 1 cup heavy cream: This is essential for achieving that silky, rich texture that makes the soup so comforting.
• 8 oz sharp cheddar cheese, shredded: For the smoothest, meltiest result, I always recommend shredding a block of cheese yourself.
• 1 teaspoon white balsamic vinegar: This might seem unusual, but a small splash at the end brightens all the flavors and cuts through the richness.
• Kosher salt & fresh cracked pepper: To season the soup perfectly to your liking.

Note: This recipe will yield about 8 servings of soup.

Variations

One of the best things about this soup is how easy it is to customize. Here are a few ideas to get you started.

• Bacon Cheeseburger Soup: Fry up some bacon until crispy. Crumble it and stir it into the soup at the end or use it as a garnish for a smoky flavor boost.
• Spicy Version: Add a pinch of red pepper flakes with the herbs or use pepper jack cheese instead of cheddar to give your soup a spicy kick.
• Leaner Option: Substitute the ground beef with ground turkey or chicken for a soup that’s lower in fat but still packed with protein.
• Add More Veggies: Feel free to toss in other vegetables you have on hand, like diced bell peppers or mushrooms, when you sauté the onions.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment you need

• Large Dutch Oven or Stockpot: A heavy-bottomed pot is ideal for browning the meat and simmering the soup without scorching.
• Wooden Spoon or Spatula: Perfect for breaking up the ground beef and scraping up the flavorful browned bits from the bottom of the pot.
• Whisk: Essential for creating a lump-free roux when you add the flour and broth.
• Cheese Grater: Use this to shred your block of cheddar cheese for the creamiest possible texture.
• Ladle: For serving up generous portions of the hot, cheesy soup.

How to Make Macaroni Cheeseburger Soup?

This recipe is wonderfully straightforward and comes together in one pot, which makes cleanup an absolute breeze. By following these simple steps, you’ll have a rich and creamy soup that tastes like it has been simmering for hours, even though it only takes about 30 minutes from start to finish. Just prep your ingredients, and you’re ready to go.

Brown the Beef and Sauté the Veggies

First, heat your large pot over medium heat. Add the ground beef along with one teaspoon each of dried oregano and dried thyme, plus a good pinch of salt and pepper. Cook the beef, crumbling it with a spatula, until it’s browned and cooked through. Remove the beef from the pot and set it aside. In the same pot, melt the butter and add the diced onion, carrots, and celery. Sauté for about 10 minutes until they soften.

Create the Creamy Base

Once the vegetables are tender, add the minced garlic and the remaining teaspoons of oregano and thyme, cooking for just one more minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for a minute to cook off the raw flour taste. This creates a roux that will thicken the soup. Deglaze the pot by pouring in a splash of chicken broth, scraping up any browned bits from the bottom of the pot—this is where so much flavor is hiding!

Simmer the Soup

Slowly stir in the rest of the chicken broth and the uncooked macaroni noodles. Add another pinch of salt and pepper, increase the heat, and bring the mixture to a simmer. Once it’s simmering, reduce the heat to low and let it cook for about 5-7 minutes, stirring occasionally, until the pasta is al dente. The pasta will absorb some of the broth as it cooks, helping to thicken the soup even more.

Finish with Cheese and Cream

Remove the pot from the heat. This is an important step to prevent the cheese from becoming grainy. Stir in the heavy cream and the freshly shredded cheddar cheese until the cheese is completely melted and the soup is smooth. Finally, stir in the white balsamic vinegar and add the cooked ground beef back into the pot. Heat gently for a couple of minutes until the beef is warmed through, taste, and adjust the seasoning if needed.

Additional Tips for Making this Recipe Better

• After making this a few times, I’ve learned that you absolutely must shred your own cheese. Pre-shredded cheese is coated in starches that prevent it from melting smoothly, and you’ll miss out on that velvety texture.
• Don’t skip the white balsamic vinegar! It seems like a strange ingredient, but I promise it makes a huge difference. It adds a subtle tang that really brightens up the rich, cheesy flavor.
• This soup thickens up a lot as it cools. When I reheat leftovers, I always add an extra splash of chicken broth or milk to bring it back to the perfect soupy consistency.
• If you want to make this ahead of time, I recommend cooking the macaroni separately and adding it to individual bowls before serving. This prevents the noodles from getting mushy in the leftovers.

How to Serve Macaroni Cheeseburger Soup?

Think of this soup as a deconstructed cheeseburger in a bowl and serve it with all your favorite burger toppings! I love to set up a little toppings bar with bowls of extra shredded cheese, sliced green onions, chopped dill pickles, and crumbled bacon. For a fun and thematic crunch, make croutons out of sesame seed hamburger buns.

This soup is a full meal on its own, but it also pairs well with a simple side salad with a light vinaigrette to balance the richness. Of course, you can never go wrong with a side of warm, crusty bread for dipping.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this soup.

• Calories: 465 kcal
• Protein: 25.7 g
• Carbohydrates: 31.3 g
• Fat: 26.3 g

Make Ahead and Storage

Refrigerator Storage

You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the noodles will continue to absorb liquid, so the soup will become much thicker.

Freezing Guidelines

Due to the pasta and dairy content, I generally advise against freezing this soup. The noodles can become very soft and mushy upon thawing, and the creamy base can sometimes separate. If you must freeze it, do so without the pasta.

Reheating Instructions

Gently reheat the soup in a saucepan over medium-low heat, stirring often. You will likely need to add a splash of broth or milk to thin it out and restore its creamy consistency. Season again to taste before serving.

Why You’ll Love This Recipe?

This soup is destined to become a new favorite in your home for so many delicious reasons.

• It’s a One-Pot Meal: Everything cooks in a single pot, which means you get maximum flavor with minimal cleanup. It’s the perfect solution for a busy weeknight.
• Ready in 30 Minutes: This recipe is incredibly fast, taking you from prep to a finished, steaming bowl of soup in just half an hour.
• Ultimate Comfort Food Mashup: It combines the beloved flavors of a juicy cheeseburger and creamy macaroni and cheese into one irresistible dish.
• Made with Real Ingredients: This recipe uses fresh, wholesome ingredients like real cheddar cheese and heavy cream—no processed cheese products needed for that amazing flavor and texture.