A rich, creamy, hearty one-pot soup made with seasoned ground beef, tender elbow macaroni, vegetables, and melted cheddar cheese. Mustard and Worcestershire sauce add the savory, tangy flavor that makes it taste like a cheeseburger in soup form.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: American
Difficulty: Easy
Cooking Method: One pot
Ingredients
For the Soup
1 lb (450 g) lean ground beef
1 tablespoon olive oil
1 medium yellow onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon yellow or Dijon mustard
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
5 cups low-sodium beef broth
2 cups uncooked elbow macaroni
2 cups whole milk
2 cups freshly shredded sharp cheddar cheese
2 tablespoons cream cheese, optional
Optional Toppings
Chopped dill pickles
Extra shredded cheddar
Crispy cooked bacon
Diced tomatoes
Sliced green onions
Fresh parsley
A small drizzle of mustard
Pickles, green onions, bacon, and extra cheddar are especially good toppings for recreating the classic cheeseburger flavor.
Instructions
1. Brown the Beef
Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the olive oil and ground beef. Cook for about 6–8 minutes, breaking the beef into small pieces with a wooden spoon.
Cook until the beef is completely browned and no longer pink.
If there is a large amount of grease, carefully drain some of it, leaving approximately 1 tablespoon in the pot for flavor.
2. Cook the Vegetables
Add the diced onion, carrot, and celery.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Build the Cheeseburger Flavor
Add the flour, tomato paste, Worcestershire sauce, mustard, mustard powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Stir thoroughly so the beef and vegetables are coated.
Cook for about 1 minute. The flour helps give the soup a thicker, creamier consistency.
4. Add the Broth
Slowly pour in the beef broth while stirring.
Scrape the bottom of the pot with a wooden spoon to release any browned bits.
Bring the mixture to a gentle boil.
5. Cook the Macaroni
Add the uncooked elbow macaroni.
Reduce the heat to medium-low and maintain a gentle simmer.
Cook for approximately 8–10 minutes, stirring frequently, until the macaroni is just al dente.
Do not overcook the pasta. Macaroni continues absorbing liquid while the soup sits.
6. Add the Milk
Reduce the heat to low.
Slowly stir in the whole milk and optional cream cheese.
Heat gently for 2–3 minutes.
Do not let the soup come to a vigorous boil after adding the dairy.
7. Add the Cheddar
Remove the pot from the heat.
Add the freshly shredded cheddar gradually, one handful at a time.
Stir continuously until the cheese is completely melted before adding the next handful.
Adding cheddar off the heat helps prevent the cheese from becoming grainy or separating.
8. Check the Seasoning
Taste the soup and adjust the seasoning.
Add more salt, pepper, mustard, or Worcestershire sauce if desired.
If the soup is too thick, add 1/4–1/2 cup warm beef broth or milk until you reach the desired consistency.
9. Serve
Ladle the hot soup into bowls.
Top with chopped dill pickles, extra cheddar, crispy bacon, diced tomatoes, green onions, or parsley.
For the strongest cheeseburger flavor, I recommend cheddar, pickles, and bacon.
Important Cooking Tips
Use freshly grated cheese
Freshly grated cheddar generally melts more smoothly than pre-shredded cheese.
Don’t boil the cheese
Once milk and cheese are added, keep the heat low. A hard boil can cause the dairy and cheese to separate.
Don’t overcook the macaroni
Cook it until just al dente. The pasta will continue softening as the soup rests.
The soup thickens
Macaroni absorbs broth, so the soup will become thicker after cooking and especially after refrigeration.
For a thinner soup
Add warm beef broth or milk a little at a time.
For a thicker soup
Allow the finished soup to rest uncovered for about 5 minutes.
Nut and Allergen Information
Peanuts
No peanuts are intentionally used in this recipe.
Tree Nuts
No tree nuts are intentionally used in this recipe.
Dairy
Contains dairy from:
Whole milk
Cheddar cheese
Cream cheese, if used
Wheat/Gluten
Regular elbow macaroni and all-purpose flour contain wheat/gluten.
Worcestershire sauce, beef broth, mustard, and seasoning products can also have varying formulations, so check their labels.
Soy
Some processed cheese products and packaged ingredients may contain soy or be manufactured in facilities that handle soy.
Egg
The macaroni may or may not contain egg depending on the brand. Check the pasta package.
Beef
Contains beef.
Cross-Contact Warning
If preparing this for someone with a serious food allergy, check every packaged ingredient for the manufacturer’s allergen statement and shared-equipment warnings.
Gluten-Free Version
Use:
Certified gluten-free elbow macaroni
Gluten-free beef broth
Gluten-free flour or cornstarch
Gluten-free Worcestershire sauce
Gluten-free mustard and seasonings
Check all labels individually.
Dairy-Free Version
Use dairy-free:
Milk
Cream cheese
Cheddar-style cheese
The finished texture and flavor will be somewhat different from the traditional version.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey works well. Because it has a milder flavor, you can add a little extra Worcestershire sauce or mustard for more cheeseburger flavor.
Can I use ground chicken?
Yes. Ground chicken can be substituted, although the soup will have a lighter flavor.
Can I use another type of pasta?
Yes. Small shells, rotini, ditalini, or other small pasta shapes can be substituted. Adjust cooking time according to the package.
Can I use pre-shredded cheddar?
Yes, but freshly grated cheddar is generally the better choice for a smooth, creamy soup.
Why did my cheese become grainy?
The soup was probably too hot when the cheese was added. Remove the pot from the heat and add the cheese gradually while stirring.
Can I add pickles?
Yes. Chopped dill pickles are an excellent topping and add the tangy flavor associated with a cheeseburger. Add them just before serving so they retain some crunch.
Can I add bacon?
Yes. Crispy crumbled bacon makes an excellent topping.
Can I add ketchup?
Yes. A small drizzle of ketchup over each serving can give the soup an even stronger classic cheeseburger taste.
Can I make it ahead of time?
Yes, but the macaroni will continue absorbing the broth, so the soup will become thicker. For the best texture, you can prepare the soup base ahead and add freshly cooked macaroni when reheating.
How do I reheat leftovers?
Place the soup over low to medium heat and stir frequently. Add a splash of milk or beef broth if it has become too thick.
Avoid boiling it aggressively.
How long do leftovers last?
Store the soup in an airtight container in the refrigerator and use within about 5 days.
Can I freeze Cheeseburger Macaroni Soup?
You can, but the texture is usually better if you freeze the beef-and-broth base separately and add the pasta and dairy later. Pasta can become softer and dairy-based soups can separate after freezing and thawing.
How can I make it more cheesy?
Increase the cheddar to about 2 1/2 cups, or add a little cream cheese for additional creaminess.
How can I make it more like a classic cheeseburger?
Add chopped dill pickles, a little mustard, crispy bacon, diced tomato, and extra cheddar immediately before serving.
Nutrition Estimate
Approximate per serving, depending on ingredients and portion size:
Calories: 500–600
Protein: 30–35 g
Carbohydrates: 40–45 g
Fat: 25–32 g
Fiber: 2–4 g
Sodium: Varies considerably depending on broth and cheese
These are estimates rather than laboratory-tested nutrition values.
Serving Suggestions
Serve this soup with:
Garlic bread
Toasted sourdough
Crusty bread
Simple green salad
Roasted vegetables
Pickle spears
Recipe Summary
Brown the beef, sauté the vegetables, add the seasonings and broth, simmer the macaroni until al dente, gently add milk, remove from heat, melt in the cheddar, and finish with your favorite cheeseburger toppings.
The result is a thick, creamy, cheesy, beefy macaroni soup with all the comforting flavors of a classic cheeseburger.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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