I made this macaroni cheeseburger soup on a cold, rainy evening, and it was everything I needed—creamy, cheesy, and full of flavor. The beef and pasta make it hearty, while the rich broth wraps everything together like a warm hug.

My kitchen smelled amazing, and my family couldn’t stop asking for seconds. This one’s officially in my meal rotation now! Trust me, once you try it, you’ll want to make it over and over again.

Ingredients

Each ingredient in this soup works together to create a rich, cozy bowl of goodness. Here’s what you’ll need and why:

1 lb ground beef – adds hearty flavor and protein to the soup
1 cup macaroni pasta – classic comfort food element; cook it al dente so it doesn’t get mushy
3 cups chicken broth – creates a flavorful, savory base
2 cups whole milk – makes the soup creamy and rich (avoid low-fat for best results)
1 large onion, diced – adds depth and sweetness when sautéed
2 cloves garlic, minced – boosts aroma and savory flavor
1 cup shredded cheddar cheese – freshly shredded melts better than pre-shredded
2 medium carrots, diced – adds natural sweetness and color
1 can diced tomatoes (14 oz) – gives acidity and balances richness
1 tbsp butter – helps sauté veggies and adds a buttery note
1 tsp paprika – for a subtle smoky warmth
½ tsp chili powder (optional) – adds a mild kick
Salt and pepper, to taste – adjust based on preference

Note: This recipe serves several, easily feeding 5–6 people depending on bowl size.

Variations

Want to customize your soup? Here are a few ways to switch things up:

Dairy-Free: Swap milk with unsweetened almond or oat milk and use a dairy-free cheese alternative.
Gluten-Free: Use gluten-free macaroni and ensure your broth is certified gluten-free.
Low-Carb: Skip the pasta entirely and add more veggies like zucchini or cauliflower.
Spicy Version: Add jalapeños, cayenne pepper, or hot sauce for more heat.
Veggie Boost: Stir in corn, peas, or chopped spinach toward the end of cooking.

Cooking Time

Here’s how long this soup takes from start to finish:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Having the right tools makes everything easier:

Large stockpot or Dutch oven – for cooking the soup all in one pot
Ladle – perfect for serving without splashing
Cheese grater – shred cheese fresh for best melting
Colander – for draining the pasta
Measuring cups and spoons – keeps proportions accurate
Cutting board and knife – for chopping veggies evenly

How to Make Macaroni Cheeseburger Soup?

Let’s walk through this comforting recipe step by step. It’s super simple and so satisfying to put together!

1. Cook the Macaroni

Start by boiling a large pot of salted water. Add the macaroni and cook it just until al dente—don’t overdo it, as it will continue cooking later in the soup. Once done, drain the pasta and toss it with a small drizzle of olive oil to prevent sticking. Set aside.

2. Brown the Ground Beef

In a large stockpot, cook the ground beef over medium heat, breaking it into crumbles as it browns. Once it’s fully cooked with no pink left, season it lightly with salt and pepper. Transfer the beef to a bowl and set it aside for now.

3. Sauté the Vegetables

Using the same pot, melt a bit of butter and add in the diced onions, garlic, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and become aromatic. This forms the base layer of flavor for your soup.

4. Build the Soup Base and Add Dairy

Pour in the chicken broth and diced tomatoes. Stir in the paprika and chili powder if you’re using them. Let the soup come to a gentle boil, then reduce the heat to medium-low. Pour in the milk and gradually stir in the shredded cheese until it melts into the broth, creating a creamy and rich base.

5. Combine and Simmer

Return the cooked beef and macaroni to the pot. Stir everything gently to combine and let it simmer for 5–10 minutes. This allows the flavors to meld and the pasta to soak up all that cheesy goodness. Serve hot, topped with extra cheese, parsley, or crispy bacon bits if desired. Enjoy every comforting bite!

Additional Tips for Making This Recipe Better

After making this a few times, I’ve picked up some little tricks to make it even better:

Use freshly shredded cheddar—it melts smoother and tastes creamier than the bagged kind.
Don’t overcook the pasta; it gets mushy if you let it simmer too long in the soup.
Add the cheese slowly to prevent it from clumping.
If you plan to store it, keep the pasta separate to maintain the texture when reheating.
You can double the batch and freeze portions for quick future meals.

How to Serve Macaroni Cheeseburger Soup?

I love serving this soup with warm garlic bread or buttery toast on the side. It’s also great with a crisp garden salad for balance. For extra indulgence, top each bowl with crispy bacon crumbles or a dollop of sour cream. A sprinkle of green onions or parsley adds a pop of color and freshness.

Nutritional Information

Here’s a quick snapshot of what you’re getting per serving (estimate based on typical ingredients):

Calories: 500 kcal
Protein: 25g
Carbohydrates: 35g
Fat: 28g

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: You can freeze the soup without the pasta for up to 2 months. Add fresh-cooked macaroni when reheating for best results.
Reheating: Warm on the stovetop over medium heat or in the microwave. Add a splash of milk or broth if the soup thickens too much.

Why You’ll Love This Recipe?

This soup is more than just tasty—it’s a crowd-pleasing favorite for many reasons:

Super easy to make: You only need one pot and simple steps.
Family-friendly: Kids and adults both love the cheesy, beefy flavor.
Versatile: Easy to customize with veggies, seasonings, or diet-friendly swaps.
Great for leftovers: The flavors get even better the next day.
Comforting: Perfect for cozy nights when you want a warm, filling meal.

Ash Tyrrell