One-pot macaroni cheeseburger soup brings browned beef, tender elbow pasta, and cheddar together in a creamy broth. It has the familiar flavor of a cheeseburger, with macaroni making each bowl more filling. The ingredients are simple, and dinner is ready in about 30 minutes.
Everything cooks in the same pot, including the pasta. That keeps cleanup easy, but it also means the macaroni absorbs some of the broth. Keep a little extra broth nearby, and add the milk and cheese after the pasta is tender. Those two details help keep the soup spoonable and smooth.
Why this soup works for an easy dinner
- A short ingredient list. Ground beef, onion, macaroni, broth, milk, cheddar, salt, and pepper are all you need.
- One pot from start to finish. The pasta cooks with the beef, so there is no separate pan of water to drain.
- Easy to adjust at the table. Serve it plain, add a little extra cheese, or finish individual bowls with your favorite burger toppings.
Ingredients and helpful notes
The recipe card includes the full ingredient list. Here are a few choices that make a difference to the finished soup:
- Ground beef, 1 pound: Lean beef keeps the broth from becoming greasy. If your beef releases a lot of fat, drain the excess after browning.
- Onion, 1 medium: Dice it fairly small so it softens as the beef cooks and blends into each spoonful.
- Beef broth, 2 cups: This is the starting amount. Have extra available if the macaroni needs more liquid or you prefer a thinner soup.
- Elbow macaroni, 2 cups: Measure it dry. Pasta sizes and brands vary, so check tenderness rather than relying only on the timer.
- Cheddar, 1 cup shredded: Grate it from a block if possible. Mild or medium cheddar gives a gentle cheese flavor; sharp cheddar tastes stronger.
- Milk, 1 cup: Whole milk adds more richness, while 2% milk gives a lighter result. Add it after the pasta is cooked.
- Salt and black pepper: Season at the end, after the broth and cheese have added their own saltiness.
How to make macaroni cheeseburger soup
1. Brown the beef and onion
Add the beef and diced onion to a large, heavy-bottomed soup pot over medium heat. Break the meat into small crumbles as it cooks. The onion should soften and the beef should be fully cooked; ground beef should reach 160°F. Carefully drain any excess grease, leaving the meat and onion in the pot.
2. Simmer the macaroni in broth
Pour in the beef broth and scrape the bottom of the pot to release the browned bits. Bring it to a gentle boil, then stir in the dry macaroni. Cook uncovered for about 7 to 8 minutes, stirring often and checking the pasta.
If the liquid becomes low before the macaroni is tender, add small splashes of hot broth and keep stirring. The pasta needs enough moisture to keep cooking without sticking. A wide pot or a stronger simmer can make the broth evaporate faster.
3. Add the milk and cheddar
Turn the heat down to medium-low and stir in the milk. Add the shredded cheddar a handful at a time, stirring until each addition melts. Keep the heat gentle and avoid a rapid boil. Taste, add salt and pepper as needed, and loosen with a little warm broth if you want more liquid. Serve promptly.
Tips for a smooth, creamy soup
- Keep the heat low after adding dairy. A hard boil can make the cheese separate and leave the soup grainy.
- Stir the bottom of the pot. Macaroni can catch as the liquid reduces. Frequent stirring helps it cook evenly.
- Adjust the broth before serving. The soup thickens as it stands because the pasta keeps absorbing liquid.
- Prepare the cheese early. Have it grated before the macaroni finishes so the pasta does not overcook while you get it ready.
Simple variations and serving ideas
For a stronger cheese flavor, use sharp cheddar. For a little heat, replace part of the cheddar with pepper jack. Keep the total cheese amount the same and melt it gently.
Optional toppings can bring out the burger flavor without changing the whole pot. Try a small spoonful of chopped dill pickle or some cooked, crumbled bacon on individual servings. Add these after ladling so everyone can choose their own toppings.
A slice of crusty bread or a toasted dinner roll works well alongside the soup. Keep the side simple, since the beef and macaroni already make this a hearty bowl.
Storage and reheating
Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 90°F. Keep chilled and use within 3 to 4 days.
Reheat: Warm a portion gently on the stove, stirring and adding broth or milk to loosen it. Heat leftovers to 165°F throughout. The macaroni will be softer than it was when freshly cooked.
Freeze: This soup has its best texture fresh. Freezing can soften the pasta and change the dairy texture. If you freeze leftovers, thaw them in the refrigerator before reheating gently.
Frequently asked questions
Does the macaroni go in dry?
Yes. Add the dry macaroni directly to the beef broth. It cooks in the pot and absorbs flavor as it softens.
Why is my soup too thick?
The pasta absorbs broth during cooking and afterward. Stir in warm broth a little at a time until the soup has the consistency you like.
Can I use bagged shredded cheese?
Yes, although freshly grated cheddar generally blends more smoothly. Add bagged cheese gradually over low heat and give it time to melt.
Can I make it ahead?
You can, but expect the pasta to soften and the soup to thicken. For a head start with better pasta texture, brown the beef and onion ahead, refrigerate promptly, and finish the soup when you are ready to eat.
More easy ground beef dinners
If you enjoy creamy beef and pasta, try Creamy Beef and Shells next. For another simple macaroni dinner with a tomato-based sauce, take a look at Old Fashioned Goulash.
One-Pot Macaroni Cheeseburger Soup Recipe
One-Pot Macaroni Cheeseburger Soup
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt to taste
- Black pepper to taste
Instructions
- Brown the beef and onion. Add the ground beef and diced onion to a large soup pot over medium heat. Cook, breaking the beef into crumbles, until the meat is completely browned and the onion has softened.
- Drain excess grease. Carefully remove any excess fat from the pot while leaving the beef and onion mixture in place.
- Add the broth. Pour in the beef broth and stir well, scraping up any flavorful browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
- Cook the macaroni. Stir in the elbow macaroni and cook uncovered for about 7 to 8 minutes, stirring occasionally, until the pasta is just tender.
- Make it creamy. Reduce the heat to medium-low. Pour in the milk, then gradually stir in the shredded cheddar cheese.
- Melt the cheese. Continue stirring gently until the cheddar has completely melted and the broth is creamy and smooth. Avoid bringing the soup back to a rapid boil.
- Season and serve. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve warm.