ONE-POT MACARONI CHEESEBURGER SOUP is my answer to those nights when you want something cozy, filling, and kind of fun, but you also do not want a sink full of dishes. You know the vibe: everyone is hungry, you are tired, and ordering takeout feels tempting. This soup hits that cheeseburger craving, but it is spoonable, creamy, and packed with tender macaroni. It tastes like comfort food in the best way, and it comes together with simple ingredients you probably already have. If you love quick dinners that feel like a little treat, you are in the right place.
The Best One-Pot Cheeseburger Soup Recipe
I have made a lot of soups, and this ONE-POT MACARONI CHEESEBURGER SOUP is the one that disappears the fastest in my house. It has that classic cheeseburger flavor from beef, onions, and a little tang, plus the creamy cheese factor that makes everyone go back for seconds. I like it because it is hearty enough to be dinner on its own, but it still feels easy and low stress.
Before we jump in, if you are on a soup kick lately, you might also like my cozy favorites like this crockpot taco soup recipe for busy days, or instant pot broccoli cheddar soup when you want something super creamy and fast.
What you will need
- Ground beef (lean is easiest, but any works)
- Onion and garlic
- Carrots and celery (optional, but they add flavor and a little veggie balance)
- Beef broth (or chicken broth if that is what you have)
- Elbow macaroni
- Cheddar cheese (shred it yourself if you can, it melts smoother)
- Milk or half and half for extra creaminess
- Cream cheese (not required, but it makes the soup silky)
- Tomato paste (just a spoonful helps it taste more like a burger)
- Seasonings: salt, pepper, paprika, a little mustard (or Dijon), and optional Worcestershire
One quick note: this soup does not need processed cheese to taste amazing. The combo of cheddar, milk, and a bit of cream cheese gives you that thick, cozy texture without the fake aftertaste.
How to Make Cheeseburger Soup in One Pot
This is the part I love because it is basically: brown, stir, simmer, melt cheese, eat. The whole thing happens in one big pot, and the soup turns into this creamy, cheesy bowl of comfort that smells like a diner in the best way.
Step by step directions
1) Brown the beef. Heat a large pot over medium heat. Add the ground beef and cook until it is no longer pink. If you have a lot of grease, drain most of it, but leave a little for flavor.
2) Add the aromatics. Stir in diced onion, then garlic. Cook for a couple minutes until everything smells cozy and sweet. If you are using carrots and celery, add them here too and let them soften for 4 to 5 minutes.
3) Build the broth base. Stir in tomato paste and let it cook for about 30 seconds. Pour in broth and scrape up the browned bits from the bottom. That is where a lot of the flavor is hiding.
4) Simmer, then add pasta. Bring it to a gentle simmer. Add elbow macaroni and cook until the pasta is just tender. Stir often so the macaroni does not stick to the bottom.
5) Make it creamy. Turn the heat to low. Add milk and cream cheese (if using). Stir until smooth. Then add shredded cheddar a handful at a time, stirring between each handful so it melts evenly.
6) Taste and adjust. Add salt and pepper, a pinch of paprika, and a small squeeze of mustard. If you like that classic cheeseburger edge, a tiny splash of Worcestershire is great too.
That is it. You just made ONE-POT MACARONI CHEESEBURGER SOUP without babysitting multiple pans. Also, if you are the kind of person who loves easy one pot comfort meals, you may want to check out this one pot chicken sausage and rice for another weeknight win.
“I made this for my kids and they asked for it again two days later. That never happens. It tastes like a cheeseburger but in a cozy soup bowl.”
Tips for Making the Best Cheeseburger Soup
I have learned a few things after making this more times than I can count. These little tips are what keep the soup from getting grainy, bland, or overly thick.
- Shred your own cheese if possible. Bagged shredded cheese can melt a little weird because of the coating.
- Lower the heat before adding dairy. If the pot is boiling, milk and cheese can separate.
- Cook pasta just until tender. Overcooked macaroni gets puffy and can turn mushy in leftovers.
- Stir often once the pasta goes in. Macaroni loves to hang out at the bottom of the pot.
- Season in layers. A little salt while browning, then adjust again at the end. It makes a difference.
If you want a different cozy soup for a chilly night, I am also a big fan of southwest turkey quinoa soup. Totally different flavors, but it is one of those recipes that feels like it is giving you a warm hug.
Variation Ideas for Cheeseburger Soup
The fun part about ONE-POT MACARONI CHEESEBURGER SOUP is that you can tweak it depending on your mood, your fridge, or who you are feeding. I do it all the time.
Easy swaps and add ins
Make it bacon cheeseburger: Add cooked chopped bacon at the end, plus a tiny bit of bacon fat when you cook the onion if you are feeling bold.
Pickle vibe: Stir in a spoonful of pickle juice at the end, or top each bowl with chopped pickles. It sounds odd, but it gives that real burger feeling.
Spicy version: Add diced jalapenos with the onion, or stir in hot sauce. Pepper jack works great too.
Extra veggie boost: Add a handful of spinach at the end, or toss in frozen peas. The soup is rich, so veggies do not feel out of place.
Gluten free: Use gluten free macaroni and watch the cook time closely since some brands soften faster.
If you are dealing with dietary needs, it is also worth browsing soups like this creamy broccoli soup that is gluten free and dairy free to keep options in your back pocket.
Storage Information for Leftover Cheeseburger Soup
This soup stores well, but the macaroni will keep soaking up broth as it sits. That is not a bad thing, it just means it will thicken up by the next day.
In the fridge: Let the soup cool, then store in an airtight container for up to 3 to 4 days.
To reheat: Warm it gently on the stove or in the microwave. Add a splash of broth or milk to loosen it back up and stir well.
Can you freeze it? You can, but creamy soups with pasta are a little tricky. If you know you want to freeze some, my best tip is to freeze it before adding the macaroni, then cook pasta fresh when you reheat. If it is already mixed, it will still be edible, just softer after thawing.
Common Questions
Can I make ONE-POT MACARONI CHEESEBURGER SOUP without cream cheese?
Yes. It will still be creamy from the cheddar and milk. Cream cheese just makes it extra smooth and rich.
What is the best cheese for this soup?
Sharp cheddar is my favorite because it actually tastes like cheese. A mix of cheddar and Monterey Jack is great too.
How do I keep the cheese from getting clumpy?
Turn the heat low and add the cheese gradually. Also, shred your own if you can. High heat is usually the problem.
Can I use ground turkey instead of beef?
Totally. It will be lighter, but still tasty. Add a little extra seasoning since turkey is milder.
My soup got too thick. Did I ruin it?
Not at all. Just stir in more broth or milk until it is the texture you like.
A cozy bowl you will want on repeat
If you make ONE-POT MACARONI CHEESEBURGER SOUP once, I honestly think it is going to end up in your regular dinner rotation. It is easy, it is filling, and it tastes like something you would order when you want comfort food. For more inspiration, I also like comparing notes with recipes like One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! when I want a slightly different approach, or Crock Pot Macaroni Cheeseburger Soup – The Kitchen Magpie when I want the slow cooker to do the work. Try it soon, and do not be surprised if someone asks for seconds before you even sit down.
One-Pot Macaroni Cheeseburger Soup
Ingredients
Main Ingredients
- 1 lb Ground beef Lean is easiest, but any works
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 medium Carrots, diced Optional, adds flavor
- 1 stalk Celery, diced Optional, adds flavor
- 4 cups Beef broth Or chicken broth if preferred
- 1 cup Elbow macaroni Adjust cook time as needed
- 2 cups Cheddar cheese, shredded Shred it yourself if possible
- 1 cup Milk or half and half For extra creaminess
- 4 oz Cream cheese Optional, for silky texture
- 2 tbsp Tomato paste Helps enhance cheeseburger flavor
- to taste Salt and pepper
- 1 tsp Paprika
- 1 tsp Mustard or Dijon A small squeeze
- to taste Worcestershire sauce Optional, for classic flavor
Instructions
Preparation
- Heat a large pot over medium heat and brown the ground beef until it is no longer pink, draining excess grease if needed.
- Add diced onion and minced garlic, cooking for a couple of minutes until fragrant.
- If using, introduce diced carrots and celery, allowing them to soften for 4 to 5 minutes.
- Stir in tomato paste and cook for about 30 seconds.
- Pour in beef broth and scrape up browned bits from the pot.
- Bring to a gentle simmer, then add elbow macaroni and cook until just tender.
- Reduce heat to low, then add milk and cream cheese (if using), stirring until smooth.
- Gradually add shredded cheddar, stirring between handfuls until melted.
- Season with salt, pepper, paprika, mustard, and Worcestershire sauce as desired.
