One-Pot Macaroni Cheeseburger Soup

Why You’ll Love This Recipe

I love how this soup combines everything I crave in a cheeseburger—beef, cheddar, tomatoes, and that savory umami kick from Worcestershire—into a cozy, spoonable dish. It’s one of those meals that’s perfect for chilly nights, easy to throw together with pantry staples, and endlessly customizable. Plus, the one-pot cooking method keeps things simple and mess-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• onion (chopped)

• garlic (minced)

• beef broth

• diced tomatoes (undrained)

• elbow macaroni

• milk

• shredded cheddar cheese

• Worcestershire sauce

• salt and pepper

• optional toppings: chopped pickles, diced tomatoes, shredded lettuce

Directions

1. I cook the ground beef in a large pot over medium heat until browned, then drain off the excess fat.

2. I add the chopped onion and minced garlic to the beef and cook for another few minutes, until the onion softens.

3. I stir in the beef broth, undrained diced tomatoes, and Worcestershire sauce, then bring the mixture to a boil.

4. I add the elbow macaroni, reduce the heat to a simmer, and cook uncovered for about 10 minutes, or until the pasta is tender.

5. I stir in the milk and shredded cheddar cheese, cooking until the cheese is fully melted and the soup turns creamy. I season it with salt and pepper to taste.

6. I ladle the soup into bowls and top it with garnishes like chopped pickles, diced tomatoes, or shredded lettuce for that full cheeseburger vibe.

Servings and timing

This recipe makes about 6 servings and comes together in roughly 30 minutes total—with about 10 minutes of prep and 20 minutes of cooking time.

Variations

• I swap ground beef for ground turkey or chicken for a leaner version.

• I stir in a spoonful of ketchup or mustard for a more classic cheeseburger flavor.

• I use different cheese blends like Monterey Jack or pepper jack for variety.

• I add chopped bacon or sautéed mushrooms for extra richness.

• For a veggie boost, I mix in shredded carrots or spinach during the last few minutes of cooking.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat gently on the stovetop or in the microwave. If the soup thickens too much, I stir in a splash of broth or milk to bring it back to a creamy consistency. I don’t usually freeze it, since the pasta and dairy can change texture.

FAQs

Can I make this ahead of time?

Yes, but I slightly undercook the pasta if I’m planning to reheat it later. This keeps it from getting too soft.

What’s the best cheese to use?

I usually stick with sharp cheddar for its bold flavor, but any good melting cheese will work—like Colby, American, or a cheddar blend.

Can I use fresh tomatoes instead of canned?

Yes, I dice about 2 cups of fresh tomatoes and use them in place of the canned version. I might add a splash of tomato juice or broth to keep the soup from being too thick.

How can I make it spicier?

I add a pinch of red pepper flakes, a dash of hot sauce, or stir in some diced jalapeños with the onions for extra heat.

Is this soup thick or brothy?

It’s thick and creamy—more like a cheesy stew than a traditional broth-based soup. I adjust the thickness by adding more or less broth or milk.

Conclusion

One-Pot Macaroni Cheeseburger Soup is the ultimate blend of comfort and convenience. It’s rich, cheesy, and satisfying with all the familiar flavors of a cheeseburger in a cozy bowl. I love that it’s quick to make, family-friendly, and completely customizable based on what I have in the fridge. Whether it’s a busy weeknight or a weekend meal, this soup always delivers big flavor with minimal effort.

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