One-Pot Macaroni Cheeseburger Soup: The Ultimate Comfort in a Bowl
All the bold, savory flavors of a classic cheeseburger—juicy ground beef, onions, melty cheddar, and tender macaroni—come together in this creamy, comforting soup. Ready in under 30 minutes and made entirely in one pot, it’s the perfect blend of nostalgia and convenience. Imagine the coziness of mac and cheese meeting your favorite burger—this soup is exactly that friendship in edible form.
Why You’ll Love This Recipe
This isn’t just another soup—it’s dinner simplified. Inspired by retro casseroles and diner-style comfort food, this recipe transforms everyday ingredients into a heartwarming, crowd-pleasing meal. It’s fast, family-friendly, and made with pantry staples you already have on hand.
Perfect for busy weeknights, family dinners, or meal prep, this dish delivers all the satisfaction of a cheeseburger with none of the mess.
Ingredients (Serves 4–6)
For the Soup Base
- 1 lb (450g) ground beef (80/20 recommended for flavor)
- 1 medium onion, diced (about 1 cup)
- 2 cups (480ml) beef broth (low-sodium preferred)
- 2 cups (200g) elbow macaroni (uncooked)
- 1 cup (240ml) whole milk (or half-and-half for extra richness)
- 1 cup (100g) shredded sharp cheddar cheese, freshly grated
- Salt and freshly ground black pepper, to taste
Optional Add-Ins & Garnishes
- 1 tbsp yellow mustard or ketchup (for that burger tang)
- Dash of Worcestershire sauce (adds umami depth)
- Pickle slices, diced dill pickles, or relish
- Crispy bacon bits
- Sliced green onions or fresh parsley
- Extra shredded cheese or crushed potato chips
Step-by-Step Instructions
Step 1: Brown the Beef and Onions
In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion for about 6–7 minutes until the beef is browned and onions are softened. Drain excess fat if desired.
Step 2: Add the Broth
Pour in the beef broth and scrape up any browned bits from the bottom of the pot—this builds incredible flavor. Bring to a rolling boil.
Step 3: Cook the Macaroni
Stir in the dry elbow macaroni. Reduce heat slightly and simmer for 7–9 minutes, stirring occasionally, until the pasta is tender and has absorbed some liquid.
Step 4: Add the Milk and Cheese
Lower the heat to low. Slowly pour in the milk while stirring, then add shredded cheddar cheese gradually, stirring until melted and creamy.
Step 5: Season and Finish
Stir in mustard, ketchup, or Worcestershire sauce if using. Season with salt and pepper to taste. For extra creaminess, add a splash more milk.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with shredded cheese, diced pickles, or crushed chips. Serve hot with crusty bread, garlic toast, or a fresh green salad.
You Must Know
- Always use freshly grated cheese—pre-shredded varieties can make your sauce grainy.
- Don’t let the soup boil after adding milk to prevent curdling.
- The pasta will continue to absorb liquid as it sits—add broth or milk when reheating.
- The flavors deepen beautifully overnight—perfect for leftovers.
- If freezing, do so before adding dairy, then add milk and cheese when reheating.
Storage Tips
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently over medium-low heat, stirring often. For longer storage, freeze the non-dairy base for up to 3 months, then add milk and cheese fresh before serving.
Ingredient Substitutions
- Ground beef: Substitute turkey, chicken, pork, or plant-based crumbles.
- Milk: Use half-and-half, evaporated milk, or oat milk for a dairy-free version.
- Cheddar cheese: Swap for Colby Jack, Gouda, or vegan cheese alternatives.
- Elbow macaroni: Any small pasta shape works—shells, ditalini, or gluten-free pasta.
- Beef broth: Replace with vegetable or chicken broth for dietary preferences.
Serving Suggestions
Serve family-style right in the pot for rustic charm, or ladle into soup bowls with toppings like bacon bits, pickles, or parsley. Great for potlucks, cozy nights in, or lunch prep. Pair it with iced tea, lemonade, or a cold beer.
Cultural Context
Born from mid-century American “one-pot” cooking and comfort casseroles, this cheeseburger soup celebrates simplicity. It’s the kind of cozy, adaptable recipe found at weeknight tables, church potlucks, and dorm kitchens—a nostalgic reminder that great meals come from simple ingredients cooked with heart.
Pro Tips
- Double the batch for easy meal prep—just use a larger pot.
- Add diced carrots, celery, or bell peppers with the onions for extra veggies.
- Grate cheese and chop onions a day ahead to save time.
- Want extra indulgence? Top with a drizzle of ketchup or a dollop of sour cream.
Frequently Asked Questions
Q: Can I use canned soup instead of broth?
A: Not recommended—this recipe relies on uncondensed broth for ideal consistency.
Q: Why is my soup grainy?
A: This happens if you use pre-shredded cheese or heat it too high. Use fresh cheese and low heat.
Q: Is this gluten-free?
A: Yes, if made with gluten-free pasta and broth.
Q: Can I make it in a slow cooker?
A: Yes! Brown the beef first, then add all ingredients except milk and cheese. Cook on LOW for 4–6 hours, then stir in milk and cheese during the last 30 minutes.
Q: Can I air fry it?
A: Not the soup itself—but you can reheat individual portions in oven-safe dishes at 375°F for 6–8 minutes.
Allergy Information
Contains dairy (milk, cheese) and wheat (pasta). May contain eggs (in some processed cheeses). For a gluten-free version, use certified GF pasta and check labels carefully. This recipe is naturally nut-free.
Nutrition Facts (Per Serving – Approximate)
Calories: 380
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 32g
Fiber: 2g
Sugar: 5g
Protein: 20g
Sodium: 680mg
Final Thoughts
This One-Pot Macaroni Cheeseburger Soup doesn’t shout—it comforts. Creamy, cheesy, and full of flavor, it’s the kind of meal that says, “Sit down. Eat. You’re home.” Whether you’re cooking for a crowd or curling up solo, it’s the kind of weeknight magic that keeps everyone coming back for seconds.