One-Pot Macaroni Cheeseburger Soup
What happens when you combine cheeseburger soup with creamy macaroni and cheese?
You get this rich, cozy One-Pot Macaroni Cheeseburger Soup.
Ground beef is browned with onion and garlic, then simmered with potatoes, carrots, beef broth, Worcestershire sauce, and seasonings. Elbow macaroni cooks directly in the same pot, absorbing all that savory beef flavor.
Cream cheese, milk, and sharp cheddar are added at the end for a thick, creamy finish.
The result tastes somewhere between:
- A classic cheeseburger
- Hamburger soup
- Mac and cheese
- Creamy potato soup
It’s hearty enough to serve as a complete dinner and easy enough for a busy weeknight.
Why You’ll Love This Cheeseburger Soup
Everything cooks in one pot. Less cleanup and fewer dishes.
Family-friendly flavors. Beef, macaroni, potatoes, and cheddar are familiar favorites.
Extra creamy. Cream cheese and cheddar create a rich soup base.
Budget-friendly. One pound of ground beef stretches across several servings.
Perfect for cooler weather. Thick, cheesy soup is ideal for fall and winter.
Easy to customize. Add bacon, pickles, jalapeños, mushrooms, ranch, or extra vegetables.
Great for leftovers. It reheats well with a splash of broth or milk.
Ingredients
Ground Beef Base
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Vegetables
- 2 medium Yukon Gold potatoes, peeled and diced small
- 2 carrots, diced
- 1 celery stalk, diced, optional
Soup
- 4 cups beef broth
- 1 cup whole milk
- 1 cup elbow macaroni
Creamy Cheese Finish
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack, optional
Optional Toppings
- Crumbled bacon
- Diced pickles
- Green onions
- Extra cheddar
- Parsley
- Croutons
- Black pepper
Best Ground Beef for Cheeseburger Soup
I prefer:
85/15 or 90/10 ground beef
for this recipe.
You want enough fat for good beef flavor without leaving the soup excessively greasy.
If you’re using fattier beef, simply drain excess grease after browning.
Ground turkey can also be substituted for a lighter variation.
Best Cheese for Cheeseburger Soup
Sharp Cheddar
This is my first choice.
It gives the soup a noticeable cheeseburger flavor without requiring huge amounts of cheese.
Mild Cheddar
Use mild cheddar if cooking for children or anyone who prefers a softer cheese flavor.
Monterey Jack
Monterey Jack melts very smoothly and makes the soup extra creamy.
Pepper Jack
Use Pepper Jack for a spicy cheeseburger soup.
American-Style Cheese
A small amount can create an especially smooth cheeseburger-style texture.
For the best balance, I like:
sharp cheddar + Monterey Jack.
Why Use Freshly Shredded Cheese?
Freshly grated cheese usually melts more smoothly than pre-shredded cheese.
Packaged shredded cheeses often contain anti-caking ingredients that can make creamy sauces slightly grainier.
A block of cheddar shredded just before cooking gives you the smoothest texture.
Best Pasta for Cheeseburger Soup
Elbow Macaroni
The classic choice.
Small elbows hold plenty of creamy broth and fit easily onto a spoon.
Small Shells
Shells catch little pockets of cheese sauce.
Ditalini
Great if you prefer very small pasta.
Rotini
Works too, although the finished dish will feel more like a pasta soup.
For the classic cheeseburger-macaroni feel, elbow macaroni is ideal.
How to Make One-Pot Macaroni Cheeseburger Soup
Step 1: Brown the Ground Beef
Place a large Dutch oven or soup pot over medium-high heat.
Add ground beef.
Cook until browned, breaking the meat into small crumbles.
Add onion during the final few minutes.
Drain excess grease if necessary.
Step 2: Add Garlic
Stir in minced garlic.
Cook for about:
30 seconds
until fragrant.
Step 3: Add Cheeseburger Seasonings
Stir in:
- Worcestershire sauce
- Dijon mustard
- Smoked paprika
- Garlic powder
- Onion powder
- Black pepper
Cook another minute.
The Worcestershire and mustard help give the soup that recognizable cheeseburger flavor.
Step 4: Add the Vegetables
Add:
- Potatoes
- Carrots
- Optional celery
Stir everything together.
Step 5: Add Beef Broth
Pour in:
4 cups beef broth.
Bring the soup to a gentle boil.
Reduce heat and simmer for approximately:
10 minutes
until the potatoes start becoming tender.
Step 6: Add Macaroni
Stir in:
1 cup elbow macaroni.
Continue simmering according to the pasta’s package timing, stirring frequently.
The macaroni cooks directly in the soup and releases starch that helps thicken the broth.
Step 7: Check the Liquid
Pasta absorbs quite a lot of broth.
If the soup becomes thicker than you want, add:
- Extra beef broth
- Milk
a little at a time.
Step 8: Add Cream Cheese
Reduce the heat to low.
Add softened cream cheese in small pieces.
Stir until completely melted.
Step 9: Add Milk
Pour in:
1 cup whole milk.
Stir gently.
Do not allow the soup to boil aggressively after adding the dairy.
Step 10: Add Cheddar
Gradually add shredded cheddar.
Stir after each handful until melted.
Add optional Monterey Jack.
Continue stirring until the broth becomes smooth and creamy.
Step 11: Taste
Taste before adding additional salt.
Beef broth, Worcestershire sauce, and cheddar all contribute saltiness.
Add more:
- Black pepper
- Mustard
- Worcestershire
if desired.
Step 12: Serve
Ladle into bowls.
Top with:
- Cheddar
- Bacon
- Pickles
- Green onions
Serve immediately.
The Secret to Creamy Cheeseburger Soup
Add Cheese Over Low Heat
This is one of the most important steps.
High heat can cause cheese to become grainy or oily.
Shred Your Own Cheddar
It generally melts much more smoothly.
Soften the Cream Cheese
Cold cream cheese takes longer to incorporate.
Don’t Overcook the Macaroni
Remember that pasta continues absorbing liquid as the soup sits.
Keep Extra Broth Nearby
You can easily loosen the soup before serving or reheating.
How Thick Should Cheeseburger Soup Be?
This recipe should be:
thicker than ordinary soup but looser than mac and cheese.
When freshly made, the broth should easily coat a spoon.
As the soup sits, the macaroni absorbs additional liquid and makes it thicker.
If necessary, add:
½–1 cup additional broth
before serving.
Bacon Cheeseburger Macaroni Soup
Cook:
6 slices bacon
until crisp.
Remove the bacon and crumble it.
Brown the beef in a small amount of the bacon drippings.
Add half the bacon to the finished soup.
Use the remaining bacon as a topping.
This is one of the best variations for game day.
Loaded Cheeseburger Soup
Top each bowl with:
- Bacon
- Cheddar
- Pickles
- Green onions
- Sour cream
You can even add tiny toasted bread cubes to represent the hamburger bun.
Pickle Cheeseburger Soup
For a true cheeseburger flavor, stir in:
¼ cup finely diced dill pickles
after removing the pot from the heat.
You can also add:
1–2 tablespoons pickle juice.
Start small and taste before adding more.
Big Mac-Style Cheeseburger Soup
Give the soup a burger-sauce-inspired flavor by adding:
- Diced pickles
- Dijon mustard
- Tiny splash of pickle juice
Finish each bowl with shredded lettuce only if serving immediately.
Skip the lettuce for leftovers.
Spicy Cheeseburger Soup
Add:
- Jalapeño
- Pepper Jack cheese
- Red pepper flakes
- Cayenne
Top with sliced jalapeños and sour cream.
Jalapeño Popper Cheeseburger Soup
Add:
- 2 diced jalapeños
- 8 ounces cream cheese
- Bacon
- Cheddar
This creates an extra-creamy, spicy version.
Ranch Cheeseburger Soup
Add:
1 tablespoon ranch seasoning
to the beef.
Because ranch seasoning can already contain plenty of salt, taste before adding any extra.
Top with:
- Bacon
- Cheddar
- Green onions
Bacon Ranch Cheeseburger Soup
Combine:
- Bacon
- Ranch seasoning
- Ground beef
- Cheddar
- Potatoes
This variation is especially good for game day or family comfort-food dinners.
Mushroom Swiss Cheeseburger Soup
Replace part of the cheddar with:
Swiss cheese.
Add:
8 ounces sliced mushrooms.
Brown the mushrooms after cooking the beef.
This creates the soup version of a mushroom Swiss burger.
Garlic Parmesan Cheeseburger Soup
Increase garlic to:
5 cloves.
Add:
½ cup Parmesan
with the cheddar.
Finish with parsley and black pepper.
Cheeseburger Soup Without Potatoes
You can leave out the potatoes and increase the macaroni slightly.
Use:
1½ cups elbow macaroni.
You may need additional broth because the pasta absorbs more liquid.
Cheeseburger Soup Without Pasta
Skip the macaroni and increase potatoes to:
1½ pounds.
This creates a more traditional creamy cheeseburger potato soup.
Cheeseburger Soup With Rice
Replace macaroni with cooked rice.
Add cooked rice near the end rather than simmering it for the entire recipe.
This makes storage easier because the rice won’t absorb as much soup.
Cheeseburger Soup With Tater Tots
For a fun variation, prepare the soup without macaroni.
Bake tater tots separately until crisp.
Serve the hot soup topped with:
- Crispy tater tots
- Cheddar
- Bacon
- Green onions
Cheeseburger Soup With Velvety Cheese Sauce
For an especially smooth diner-style soup, use a mixture of:
- Sharp cheddar
- Monterey Jack
- A small amount of processed melting cheese
This produces a very smooth texture.
High-Protein Cheeseburger Soup
This recipe already contains a good amount of protein from ground beef and cheese.
To increase it:
- Use 1½ pounds lean ground beef
- Add extra beef and reduce macaroni
- Use high-protein pasta
- Blend cottage cheese into the creamy base
- Use Greek yogurt as a topping
Budget-Friendly Cheeseburger Soup
Ground beef can be stretched easily in this recipe.
To make more servings:
- Add extra potatoes
- Add carrots
- Increase macaroni slightly
- Add another cup of broth
- Add corn
A single pound of ground beef can comfortably flavor a large pot of soup.
Cheeseburger Soup With Corn
Add:
1 cup corn
during the final few minutes.
Corn adds sweetness and works especially well with cheddar.
Cheeseburger Soup With Broccoli
Add:
2 cups small broccoli florets
during approximately the final:
5–7 minutes.
Broccoli and cheddar make a natural combination.
Cheeseburger Soup With Cauliflower
Add:
2 cups small cauliflower florets.
This adds vegetables without drastically changing the cheeseburger flavor.
Slow Cooker Macaroni Cheeseburger Soup
Brown the ground beef and onion first.
Transfer to the slow cooker with:
- Potatoes
- Carrots
- Garlic
- Beef broth
- Worcestershire
- Mustard
- Seasonings
Cook on:
LOW for 5–6 hours
or
HIGH for 3–4 hours
until the vegetables are tender.
For the best pasta texture, cook the macaroni separately and stir it into the slow cooker near the end.
Then add:
- Cream cheese
- Milk
- Cheddar
during the final 20–30 minutes.
Crockpot Cheeseburger Soup Without Mushy Pasta
The most reliable method is:
cook the macaroni separately.
Pasta left in the slow cooker for hours can become extremely soft.
Stir freshly cooked macaroni into the finished soup just before serving.
What to Serve With Macaroni Cheeseburger Soup
This soup is already filling, so simple sides are best:
Garlic bread
Dinner rolls
Cheesy crescent rolls
Garden salad
Roasted broccoli
Green beans
Pickles
For a fun burger-night dinner, serve dill pickle spears on the side.
Cheeseburger Soup Topping Bar
For parties or family dinners, set out:
- Shredded cheddar
- Crispy bacon
- Pickles
- Green onions
- Sour cream
- Jalapeños
- Croutons
Everyone can customize their own bowl.
Make-Ahead Instructions
This soup can be made ahead, but pasta continues absorbing broth during storage.
For the best make-ahead version:
Prepare the soup without macaroni.
Store separately.
When reheating:
- Warm the soup.
- Cook macaroni separately.
- Stir the pasta into the hot soup.
- Add extra broth if needed.
This keeps the pasta from becoming too soft.
Meal Prep
For individual meal-prep containers, slightly undercook the macaroni.
The pasta will soften more during refrigeration and reheating.
Keep extra beef broth available to loosen the soup.
How to Store
Cool leftovers promptly.
Transfer to airtight containers.
Refrigerate for about:
3–4 days.
The soup will become noticeably thicker as the macaroni absorbs the broth.
How to Reheat
Stovetop
Place soup in a saucepan over medium-low heat.
Add a splash of:
- Beef broth
- Milk
Stir frequently until hot.
Microwave
Heat individual servings in intervals, stirring between intervals.
Add a little broth if needed.
Can You Freeze Cheeseburger Soup?
Yes, but the best freezer version is made without the macaroni and preferably before adding all the dairy.
Prepare the beef-and-vegetable base.
Cool completely.
Freeze.
After thawing:
- Reheat the soup base.
- Cook fresh macaroni.
- Add cream cheese, milk, and cheddar.
- Stir in the macaroni.
This gives you a much better texture than freezing fully cooked pasta in creamy soup.
Frequently Asked Questions
Can I use ground turkey?
Yes. Ground turkey is an easy substitute.
What cheese is best?
Sharp cheddar is my first choice.
Can I use Velveeta-style melting cheese?
Yes, especially if you prefer a very smooth cheese sauce.
Can I add bacon?
Absolutely.
Can I add pickles?
Yes. Add finely diced pickles after cooking.
Can I make it without potatoes?
Yes. Increase the macaroni slightly.
Can I make it without pasta?
Yes. Increase the potatoes instead.
Can I use a slow cooker?
Yes, but cook the macaroni separately for the best texture.
Why is my soup too thick?
The macaroni absorbed the broth. Add more broth or milk.
Why is my cheese grainy?
The heat was probably too high when the cheese was added.
Can I make it ahead?
Yes, but storing the macaroni separately gives the best result.
Can I freeze it?
Yes. Freeze the base and add fresh pasta and dairy after thawing for the best texture.
Easy One-Pot Macaroni Cheeseburger Soup Recipe
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 6–8
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 Yukon Gold potatoes, diced
- 2 carrots, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 cup whole milk
- 4 ounces cream cheese
- 2 cups shredded sharp cheddar
- ½ cup Monterey Jack, optional
Instructions
- Brown ground beef in a large soup pot.
- Add onion and cook until softened.
- Drain excess grease if necessary.
- Add garlic and cook for 30 seconds.
- Stir in Worcestershire, Dijon, paprika, garlic powder, onion powder, and pepper.
- Add potatoes and carrots.
- Pour in beef broth.
- Bring to a gentle boil.
- Reduce heat and simmer for about 10 minutes.
- Add elbow macaroni.
- Cook until macaroni and potatoes are tender.
- Add extra broth if needed.
- Reduce heat to low.
- Add softened cream cheese.
- Stir until smooth.
- Add milk.
- Gradually stir in cheddar and optional Monterey Jack.
- Heat gently until creamy.
- Taste and adjust seasoning.
- Serve with bacon, pickles, cheese, or green onions.
Delicious Variations
Bacon Cheeseburger Soup: Add crispy bacon.
Loaded Cheeseburger Soup: Add bacon, pickles, cheddar, and sour cream.
Mushroom Swiss Cheeseburger Soup: Add mushrooms and Swiss cheese.
Spicy Cheeseburger Soup: Add jalapeños and Pepper Jack.
Bacon Ranch Cheeseburger Soup: Add ranch seasoning and bacon.
Broccoli Cheeseburger Soup: Add broccoli florets.
Slow Cooker Cheeseburger Soup: Slow-cook the beef and vegetables, then add cooked macaroni and cheese near the end.
Final Thoughts
One-Pot Macaroni Cheeseburger Soup combines everything comforting about a cheeseburger, macaroni and cheese, and creamy potato soup in one hearty bowl.
Ground beef, tender potatoes, carrots, macaroni, Worcestershire, Dijon, cream cheese, and sharp cheddar create a rich dinner that feels indulgent but is still easy enough for a busy weeknight.
For the best result, brown the beef well, cook the macaroni only until tender, keep extra broth nearby, reduce the heat before adding dairy, and stir the cheddar in gradually for the smoothest soup.