Transform your favorite cheeseburger flavors into a cozy, hearty soup that comes together in just one pot! This creamy, cheesy soup combines tender pasta, seasoned ground beef, and a rich, velvety broth that will have everyone asking for seconds. Ready in under an hour using simple, wholesome ingredients!
Why You’ll Love This Cheeseburger Soup
- It’s a complete meal in one pot! All your favorite burger elements – seasoned beef, melty cheese, and even the bun (as crispy croutons!) come together with pasta in a rich, creamy broth.
- Perfect comfort food for busy weeknights. Everything cooks in the same pot, minimizing cleanup while maximizing flavor as each ingredient builds on the last.
- Kid-approved and customizable. Let everyone top their bowl just like they would their burger – with extra cheese, crispy bacon, or even diced pickles!
Ingredients You’ll Need
For the Soup Base
- Ground Beef: Choose 85/15 ground beef for the perfect balance of flavor and texture. The bit of fat adds richness without making the soup greasy.
- Shell Pasta: Small or medium shells catch the creamy sauce perfectly in their curves. You can substitute elbow macaroni or any short pasta.
- Aromatics: Diced onion, shredded carrots, and minced garlic create a flavorful foundation. The carrots add natural sweetness and beautiful color.
The Creamy Element
- Whole Milk: Creates a silky base without being too heavy. For extra richness, substitute part heavy cream.
- Sharp Cheddar: Freshly grated sharp cheddar provides that classic burger flavor. Avoid pre-shredded cheese which contains anti-caking agents.
- American Cheese: Just two slices, diced small, help create an extra smooth texture without overwhelming the real cheddar flavor.
Seasonings
- Burger Seasoning Blend: Garlic powder, onion powder, smoked paprika, and a touch of mustard powder recreate classic burger flavors.
- Fresh Parsley: Adds color and a fresh note that balances the rich soup.
How to Make One-Pot Macaroni Cheeseburger Soup
Brown the Beef and Aromatics
- Heat a large Dutch oven over medium-high heat. Add ground beef, breaking it up into small pieces. Season with 1 teaspoon each of onion powder, garlic powder, and smoked paprika.
- Once beef is lightly browned (about 5 minutes), add diced onion and shredded carrots. Cook until vegetables soften and beef is fully browned (about 3-4 minutes).
- Stir in minced garlic and cook until fragrant, about 30 seconds.
Create the Base
- Sprinkle flour over the meat mixture and stir constantly for 1 minute to cook off the raw flour taste.
- Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and mustard powder.
- Add shell pasta and bring to a simmer. Cook for 8-10 minutes, stirring occasionally to prevent sticking.
Make It Creamy
- Reduce heat to low. Stir in whole milk and let it warm through (don’t boil).
- Add cheeses one handful at a time, stirring until completely melted before adding more.
- Season to taste with salt and pepper.
Pro Tips for Perfect Results
- Don’t boil after adding milk – This prevents the dairy from separating.
- Grate your own cheese – It melts much better than pre-shredded and creates a smoother soup.
- Watch your pasta – Test it early as it cooks faster in soup than in plain water.
Make It Your Own
Topping Ideas
- Crispy bacon bits
- Diced tomatoes
- Sliced green onions
- Extra shredded cheese
- Crispy fried onions
- Diced dill pickles
- Toasted burger bun croutons
Variations
- Spicy: Add diced jalapeños and pepper jack cheese
- Mushroom Swiss: Add sautéed mushrooms and swap some cheddar for Swiss
- Bacon Ranch: Stir in cooked bacon and a tablespoon of ranch seasoning
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- The pasta will continue absorbing liquid as it sits. When reheating, add a splash of milk or broth to reach desired consistency.
- Heat gently on stovetop or microwave, stirring occasionally.
One-Pot Macaroni Cheeseburger Soup
PRINT THIS RECIPE
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8
Ingredients
- 1 lb ground beef (85/15)
- 1 medium onion, diced
- 2 carrots, shredded
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups beef broth
- 8 oz small shell pasta
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 2 slices American cheese, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and start breaking it up with a wooden spoon.
- When beef starts browning, add onion powder, garlic powder, and smoked paprika. Continue cooking until lightly browned, about 5 minutes.
- Add diced onions and shredded carrots to the beef. Cook for 3-4 minutes until vegetables begin to soften and beef is fully browned.
- Add minced garlic, stir and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and mustard powder.
- Add shell pasta, bring to a simmer. Cook for 8-10 minutes, stirring occasionally to prevent pasta from sticking to bottom.
- Reduce heat to low. Stir in milk and let warm through (don’t let it boil).
- Add cheeses gradually, stirring until each addition is melted before adding more.
- Season to taste with salt and pepper. Garnish with fresh parsley if desired.
Notes
- Grate cheese fresh for best melting
- Don’t boil after adding dairy
- Pasta will continue absorbing liquid as it sits
Nutrition Information
Per Serving (1/6 recipe):
- Calories: 485
- Protein: 28g
- Fat: 26g
- Carbohydrates: 38g
- Fiber: 2g
- Sodium: 890mg
Frequently Asked Questions
Can I make this ahead?
While best served fresh, you can make it ahead. The pasta will continue absorbing liquid, so you may need to add more milk or broth when reheating.
Can I freeze this soup?
Not recommended as dairy-based soups can separate when frozen and thawed. The pasta texture also suffers.
What can I substitute for American cheese?
You can use all cheddar, but the American cheese helps create a smoother texture. Velveeta or cream cheese can also work.
Can I use a different pasta shape?
Any short pasta works well – try elbow macaroni, rotini, or small penne.
Tips for Success
- Use room temperature milk to prevent curdling when added to hot soup
- Stir frequently while pasta cooks to prevent sticking
- If soup gets too thick, thin with additional warm broth or milk
- Taste and adjust seasonings at the end – different broths have varying salt levels
