Go Back

Cheeseburger Macaroni Soup

Cheeseburger macaroni soup with ground beef and tender elbow macaroni simmered in a thick cheddar broth. Stir in heavy cream and shredded cheddar at the end for a creamy, melty finish and serve with pickles, green onions, and extra cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger soup base
  • 1.5 lb ground beef
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cup beef broth
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 0.5 tsp garlic powder
  • 1 cup heavy cream
  • 2 cup shredded cheddar
  • salt and pepper to taste
Pasta and serving
  • 2 cup elbow macaroni uncooked
  • pickles for serving
  • green onions for serving
  • extra cheddar for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat. Look for crumbled beef with no visible pink before moving on.
Sauté aromatics
  1. Sauté the diced onion for 3 minutes, stirring occasionally. When it softens and turns slightly translucent, add the garlic.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning. You should smell garlic right away without it turning dark.
Simmer the soup base
  1. Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring to a boil. The surface should bubble actively across the pot.
  2. Add the elbow macaroni and cook for 8-10 minutes, stirring occasionally until tender. Look for pasta that pierces easily with a spoon.
Make it creamy and finish
  1. Reduce the heat to low, then stir in the heavy cream and shredded cheddar until melted. Watch for the broth to turn thick and glossy with no cheese streaks.
  2. Season with salt and pepper to taste, then serve immediately with pickles, green onions, and extra cheddar. The topping should melt slightly if you add extra cheddar right before serving.

Notes

Pro tip: keep heat on low once the cream and cheddar go in to prevent graininess and maintain a smooth, creamy texture. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently on the stovetop with a splash of broth if needed. Freezing isn’t recommended because pasta can soften and the dairy can separate. For a dietary swap, use reduced-fat cheddar and light cream to lower calories while keeping the same melty finish.