1. How Do I Make a Simple Cheeseburger Macaroni Soup?

If you’re short on time, follow these quick steps: Use pre-cooked ground beef to speed up cooking. Swap fresh onions and garlic for onion powder and garlic powder . Use Velveeta instead of shredded cheese for faster melting. Use small pasta shapes that cook quickly, like ditalini or mini shells. Time-Saving Tip: Make the soup in a slow cooker by adding all ingredients except the pasta and cheese. Cook on low for 6 hours or high for 3 hours , then stir in the pasta and cheese at the end.

2. What’s the Secret to the Best Cheeseburger Macaroni Soup?

The best cheeseburger macaroni soup has a rich, creamy broth and bold flavors . Here’s how to achieve that: Use high-quality beef broth for deeper flavor. Brown the beef properly for a rich, caramelized taste. Add Worcestershire sauce and Dijon mustard to enhance the cheeseburger flavor. Use fresh cheddar cheese instead of pre-shredded for a smooth melt.

3. Can I Use Velveeta Instead of Cheddar?

Yes! Velveeta makes the soup extra creamy and smooth. Just cube 8 oz. of Velveeta and stir it in at the end of cooking until melted. Want a substitute? Try a mix of cream cheese and shredded Colby Jack for a similar texture.

4. How Is Cheeseburger Macaroni Soup Different from Regular Cheeseburger Soup?

The main difference is the pasta : Cheeseburger soup is usually a thicker, potato-based soup without pasta. Cheeseburger macaroni soup has pasta instead of potatoes , making it heartier and more filling. Tip: If you prefer a thicker soup, add diced potatoes instead of pasta for a cheeseburger-potato hybrid!

5. Can I Make Cheeseburger Macaroni Soup in a Slow Cooker?

Yes! Here’s how: Brown the ground beef and onions first. Add them to a slow cooker with broth, tomatoes, mustard, Worcestershire sauce, and seasonings . Cook on low for 6 hours or high for 3 hours . Add cooked pasta and cheese in the last 30 minutes and stir well.

6. How Do I Fix a Soup That’s Too Thick or Too Thin?

If too thick → Add more beef broth or milk to thin it out. If too thin → Let it simmer uncovered or mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) .

Cheeseburger Macaroni Soup – The Best Creamy & Hearty Recipe

Description

Nothing beats a warm, hearty bowl of cheeseburger macaroni soup when you’re craving a rich, creamy, and satisfying meal. This delicious dish combines all the best flavors of a classic cheeseburger—ground beef, cheddar cheese, and pasta—into a comforting, creamy soup that’s perfect for cold nights. Quick to make in just one pot, this soup is a family favorite that’s easy to customize with extra cheese, spice, or even a low-carb variation!

Ingredients

Scale

Essential Ingredients

1 lb. ground beef – Adds the rich, meaty flavor of a cheeseburger
1 small onion, diced – Enhances depth and aroma
2 cloves garlic, minced – Adds a robust, savory taste
2 tbsp butter – Helps sauté the aromatics for extra flavor
1 tbsp Worcestershire sauce – Deepens the savory profile
1 tbsp Dijon mustard – Adds a mild tanginess that enhances the cheeseburger flavor
½ tsp paprika – Adds a mild smoky flavor
2 tbsp tomato paste – Intensifies the umami-rich flavor
1 can (14.5 oz.) diced tomatoes – Adds acidity and balance
4 cups beef broth – Forms the flavorful base of the soup
1 ½ cups elbow macaroni (uncooked) – The classic pasta choice for cheeseburger macaroni soup
1 cup heavy cream – Creates a smooth, velvety consistency
2 cups shredded cheddar cheese – Provides a rich, creamy texture
Salt & black pepper, to taste – Essential seasoning

Optional Add-Ins & Variations

Spicy Kick – Add ½ tsp red pepper flakes or a splash of hot sauce.
Extra Veggies – Stir in diced carrots, celery, or bell peppers for added nutrition.
Bacon Lover’s Edition – Crumble in crispy bacon for a smoky boost.
Low-Carb Version – Swap macaroni for cauliflower rice or diced zucchini.
Creamier Soup – Use Velveeta instead of cheddar.

Instructions

Step 1: Sauté the Aromatics

In a large Dutch oven or soup pot, melt butter over medium heat.
Add diced onion and sauté until soft (about 3-4 minutes).
Stir in minced garlic and cook for another 30 seconds, until fragrant.

Step 2: Brown the Beef

Add ground beef to the pot and cook until browned, breaking it apart with a spoon (5-7 minutes).
Drain any excess grease to prevent the soup from becoming oily.

Step 3: Build the Flavor Base

Stir in Worcestershire sauce, Dijon mustard, and paprika to enhance the meaty flavors.
Add tomato paste and cook for 1-2 minutes, stirring constantly.
Pour in beef broth and diced tomatoes, mixing well to combine.

Step 4: Simmer & Cook the Pasta

Bring the soup to a boil, then reduce heat to a simmer.
Stir in elbow macaroni and let it cook for 8-10 minutes, or until al dente.

Step 5: Make It Creamy & Cheesy

Lower the heat and slowly stir in heavy cream for a smooth consistency.
Gradually add shredded cheddar cheese, stirring continuously until fully melted.

Step 6: Final Touches

Taste and season with salt and black pepper as needed.
Let the soup sit for a few minutes before serving to thicken slightly.

Notes

Don’t overcook the pasta – It will continue absorbing liquid after cooking, so keep it slightly underdone.
For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in before adding the cheese.
Prefer a smoother soup? Use an immersion blender before adding the pasta for a creamy base.
Make it in a slow cooker: Brown the beef first, then add all ingredients (except pasta & cheese) and cook on low for 6 hours. Add cooked pasta and cheese in the last 30 minutes.

Storage: Store in the fridge for up to 4 days or freeze without the pasta for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: dinner
Cuisine: American

Nutrition

Serving Size: 4-6 servings
Calories: ~450
Fat: ~30g
Carbohydrates: ~28g
Protein: ~25g