Macaroni Cheeseburger Soup

Imagine your favorite cheeseburger, with all the gooey cheese, beefy goodness, and tangy pickles, but in a creamy soup form. 

That’s exactly what this macaroni cheeseburger soup delivers. It’s hearty, comforting, and totally satisfying—perfect for those cold days or when you want something filling and a little different from your usual soup. 

This dish combines the best of a cheeseburger and a classic creamy pasta dish all in one bowl.

What You’ll Need (Serves 4-6)

For the Soup:

• 1 lb ground beef (beef, turkey, or chicken works fine)
  
• 1 medium onion (diced)
  
• 2 cloves garlic (minced)
  
• 1½ cups elbow macaroni (uncooked)
  
• 4 cups beef broth (or chicken broth if preferred)
  
• 1 cup whole milk (or cream for a richer base)
  
• 1½ cups shredded cheddar cheese (sharp cheddar gives the best flavor)
  
• 1 cup shredded mozzarella cheese
  
• 2 tbsp tomato paste
  
• 1 tbsp Worcestershire sauce
  
• ½ tsp mustard powder (optional, but adds a great depth of flavor)
  
• Salt and pepper to taste
  
• 2 tbsp butter
  
• 2 tbsp flour (for thickening)
  

For Garnishing:

• Pickles (diced or sliced)
  
• Optional: chopped green onions or crispy bacon bits
  

How to Make It

1. Brown the Beef:

In a large pot or Dutch oven, heat a tablespoon of butter over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Once the beef is browned, remove any excess grease. Set the beef aside on a plate.

2. Sauté the Veggies:

In the same pot, add the remaining tablespoon of butter. Throw in the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. Make the Soup Base:

Add the tomato paste, Worcestershire sauce, and mustard powder (if using). Stir it all together for another minute, allowing the flavors to mingle. Then sprinkle the flour over the mixture and stir for about 1 minute to make a roux. This helps thicken the soup.

4. Add Broth and Milk:

Slowly pour in the beef broth, stirring constantly to avoid lumps. Once the broth is mixed in, add the milk. Bring the mixture to a simmer, stirring occasionally.

5. Cook the Macaroni:

Add the uncooked elbow macaroni to the simmering broth. Let it cook for about 8-10 minutes, stirring occasionally, until the pasta is tender. Be sure to check your pasta so it doesn’t overcook, as it will continue to soften even after you take it off the heat.

6. Cheese It Up:

Once the pasta is cooked, reduce the heat to low and add in the shredded cheddar and mozzarella cheese. Stir until the cheese is melted and smooth. Taste and add salt and pepper as needed.

7. Bring it Together:

Once everything is combined, add the cooked ground beef back into the soup and stir it in. Let the soup simmer for a few more minutes to heat everything through.

8. Serve & Garnish:

Ladle the soup into bowls and top with diced pickles, green onions, or crispy bacon bits if desired. A drizzle of extra cheddar on top wouldn’t hurt either!

Tips and Tricks for the Best Macaroni Cheeseburger Soup

• Cheese choices matter: Sharp cheddar gives the best flavor, but don’t shy away from mixing in some creamy mozzarella for that melty texture. You can also try a bit of Gruyère or pepper jack for a more complex flavor profile.
  
• Use ground turkey or chicken if you want to lighten up the soup. You can even add some chopped vegetables like bell peppers or carrots for extra texture.
  
• Adjust the consistency: If the soup is too thick for your liking, just add a little more broth or milk to loosen it up. You can always thicken it later with a slurry of flour and water if needed.
  
• Get creative with toppings: Aside from the classic pickles, try adding sautéed onions, ketchup or mustard drizzle, or even some crispy fried onions for that extra crunch. Bacon bits are always a win.
  
• Make it in advance: This soup stores well in the fridge for 3-4 days, and it gets even better as the flavors meld together. Just be aware the pasta will absorb some of the liquid, so you might need to add a bit more milk when reheating.
  

FAQs You Might Be Thinking About

Q: Can I use a different type of pasta?

Absolutely! You can use any small pasta like shells, rotini, or even orzo. Just make sure it cooks up in about the same time as elbow macaroni.

Q: Can I make this vegetarian?

Yes! Simply swap the ground beef for a plant-based ground meat or even lentils for added protein. You can also add some extra veggies for texture and flavor.

Q: My soup is too thick. How can I fix that?

If the soup thickens up too much, just add a splash more broth or milk until it reaches your desired consistency.

Q: Can I freeze this soup?

This soup freezes pretty well. If you plan to freeze it, I recommend undercooking the pasta slightly so it doesn’t get mushy when reheated. To reheat, add a bit more milk to bring it back to a creamy texture.

Q: What other toppings can I use?

If you want to get really creative, you can top this soup with crushed-up potato chips, a sprinkle of cheddar cheese, or even a fried egg for a fun twist.

There you go—macaroni cheeseburger soup that’s rich, hearty, and full of flavor. It’s a one-pot wonder that’s sure to please even the pickiest eaters. Whether you’re serving it up for a family dinner or making it as a cozy weekend treat, this soup has you covered. Enjoy!

Got any other soups or comfort foods you want me to write about next?