Cheeseburger Macaroni Soup

This cheeseburger macaroni soup cooks in one pot in just 30 minutes, and it's the coziest ground beef soup you'll ever taste. It's a hearty and satisfying soup that's just perfect to warm you up on a chilly day.

And for another delicious, nostalgic dinner, have a look at my homemade hamburger helper stroganoff or my old fashioned busy day soup!

If you've been looking for the coziest, most indulgent soup of them all, you've just found it. This cheeseburger macaroni soup manages to combine three of the most satisfying foods in existence: cheeseburgers, pasta, and soup, all into an insanely delicious bowl of goodness.

Think of it as a super cheesy hamburger helper but in a spoonable version.

Many cheeseburger macaroni soup recipes out there use Velveeta to make the broth creamy. This is a cheeseburger soup recipe without Velveeta, made extra creamy with a mix of cream cheese and sharp cheddar.

You can make this hamburger macaroni soup with fresh or frozen ground beef. If using frozen, thaw it in the fridge so it cooks quicker.

And if restaurant favorites made at home are your weakness, don't miss my Outback potato soup copycat.

Why you'll love this cheeseburger macaroni soup

• Super cozy: It's like a big, tasty hug in a bowl. This soup has all the yumminess of a cheeseburger but is spoonable and extra comforting.
• Easy-peasy: Just one pot to deal with, so less mess and stress. It's a breeze to make and even easier to clean up after.
• Play around: It's super flexible - spice it up, swap out ingredients, make it veggie... whatever floats your boat. It's your soup, your rules!

What you'll need for the best homemade cheeseburger macaroni soup

Olive oil - You'll want to start with some good extra virgin olive oil. It's great for cooking up your veggies and beef and adds just that little hint of richness.

Ground beef - Lean ground beef is a good choice if you're watching the fat content, but if you're after that indulgent, full flavor, go for something with a bit more fat. Remember to brown it nicely - it really brings out the flavor.

Onion, carrot and celery - This trio, often called mirepoix, is the flavor foundation of your soup. Dice them up evenly, so they cook at the same pace. You can also use frozen mixed vegetables here.

Garlic - Fresh is best, trust me. Chop it up fine so it melts right into the soup, giving that bold garlic punch we all love. In a pinch, use ½ to 1 teaspoon garlic powder instead.

Italian seasoning - This is your flavor bomb! It's a mix of herbs like basil and oregano and adds extra depth to the soup.

Red chili flakes - Here's where you get to play with fire! Add to taste, depending on how spicy you like your soup. If you're unsure, you can always have them on the table for people to add their own heat.

Worcestershire sauce - This is the secret ingredient for that deep, tangy flavor that pairs so well with the beef.

Elbow macaroni - These little guys are perfect for soup. Cook them until they're just tender, but remember, they'll keep soaking up the soup, so you don't want them too soft.

Chicken stock - This is the base of your soup, so the better the stock, the better the soup. Homemade is fantastic, but store-bought works too.

Use low-sodium chicken stock if you want to have better control over the salt content of the soup. Beef broth also works, but your soup will be darker in color.

Cream cheese - Let it soften before adding so it blends in smoothly. It's the key to that creamy, dreamy texture.

Sharp cheddar - The sharper, the better! Grate it yourself for the best melt. It's like the final touch that turns your soup into a cheeseburger in a bowl.

How to make cheeseburger soup with elbow macaroni

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook them for 5 minutes or until they start to soften.

Add the ground beef to the pot. Cook it until it's browned and crumbly, breaking it up with your spoon as it cooks.

Once the beef is browned, toss in the chopped garlic, Italian seasoning, red chili flakes, and Worcestershire sauce. Cook for another minute until the garlic is fragrant.

Add the elbow macaroni and chicken stock into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 10 minutes until the macaroni is cooked through.

Reduce the heat to low. Add the softened cream cheese to the soup. Stir it in until it's completely melted and blended into the soup.

Finally, add the grated sharp cheddar cheese gradually, stirring continuously, until it's all melted and the soup is nice and cheesy.

Give your soup a taste and adjust the seasonings if needed. You might want to add a bit of salt and pepper. Serve hot, garnished with croutons or extra shredded cheese if you like.

Helpful tips

• The macaroni cheeseburger soup will continue to thicken as it cools. If you'd like to loosen it up, add some extra broth or cream and give it a good stir.
• Add your seasonings (like garlic, Italian seasoning, and chili flakes) to the meat and veggies before the liquid. This helps to release their flavors and infuse the soup from the get-go.
• Once everything is in the pot, let your soup simmer gently. Boiling too vigorously can break down the veggies too much and make the meat tough.
• When adding your cheddar, do it a bit at a time, stirring until each addition is melted. This prevents clumping and ensures a smooth, creamy soup.
• Stir in some sour cream right at the end for even more creaminess.
• Top the soup with some crunchy bacon before serving for even more flavor.

Substitutions and variations

• Go vegetarian: Swap out the ground beef for a plant-based ground meat alternative and use vegetable broth instead of chicken stock. You can also add more veggies like bell peppers or mushrooms for extra heartiness.
• Change up the cheese: Not a fan of sharp cheddar? Try using Monterey Jack for a milder flavor, or go for a smoky Gouda to add a different twist. You can also mix in some Parmesan for extra umami.
• Pasta varieties: If elbow macaroni noodles aren't your thing, feel free to use other small pasta shapes like shells, rotini, or even fun shapes like farfalle. Just keep an eye on the cooking time, as different pastas may need more or less time to cook.

What to serve with cheeseburger macaroni soup

• Garlic bread: Who can resist warm, buttery garlic bread? It's perfect for dipping into the soup and adds a nice garlicky crunch to your soup.
• Croutons: Sprinkle them on top just before serving to maintain their crispiness. They're especially great for soaking up the delicious broth and adding an extra layer of flavor to each bite.
• Cornbread: A slice of warm, buttery cornbread is another excellent choice. Its slight sweetness and crumbly texture make it a comforting addition to your soup.

Leftovers and storage

• Storing: Cool the soup completely and then store it in an airtight container in the refrigerator. It should keep well for up to 3-4 days.
• Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally to prevent sticking. The soup may thicken upon cooling, so you might need to add a splash of broth or water to thin it out as it reheats.
• Freezing: Freezing creamy soups can be tricky as the texture might change slightly. If you plan to freeze it, it's best to do so before adding the cream cheese and cheddar. Freeze in airtight containers or freezer bags. When ready to eat, thaw overnight in the refrigerator, then reheat on the stove and add the dairy components as you warm it up.

If you liked this cheeseburger macaroni soup recipe, you might also like some of my other cozy recipes:

• Grandma's Ground Beef Casserole
• Instant Pot Chicken Spaghetti
• Hot Dog Soup
• Marry Me Chicken Tortellini
• Barbie Pasta Recipe

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