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Macaroni Cheeseburger Soup
Ash Tyrrell

Macaroni Cheeseburger Soup Recipe

I made this macaroni cheeseburger soup on a cold, rainy evening, and it was everything I needed—creamy, cheesy, and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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. 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. 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. 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. 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!

Notes

  • 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.