Cheeseburger Macaroni Soup Recipe

Cheeseburger Macaroni Soup Recipe brings together the creamy, cheesy goodness of macaroni with hearty ground beef to recreate that beloved cheeseburger flavor in a bowl. If you’re craving comfort food that’s easy to make and satisfying, this recipe is for you. It combines simple pantry staples like elbow macaroni, butter, onions, carrots, and Velveeta into a luscious soup that delivers cheeseburger vibes without the bun. Whether you’re feeding a family, hosting a casual dinner, or just want something warm and filling, this dish is as practical as it is delicious. Let’s dive into what makes this soup a winner and how to make it perfectly every time.

Why You’ll Love This Cheeseburger Macaroni Soup

• All the flavors of a cheeseburger, no bun required. You still get the savory ground beef, onions, garlic, cheese, and that satisfying creaminess.
• One pot, minimal fuss. Everything cooks in the same pot—brown the beef, add vegetables, make the roux with flour, then add broth and pasta—easy cleanup.
• Comfort food elevated. The creamy, velvety texture paired with tender vegetables and pasta makes this more than just “just soup.” It’s rich, comforting, and perfect for cooler evenings or whenever you need something cozy.
• Customizable and forgiving. You can tweak the cream, use different cheeses or pastas, adjust the thickness, and still get great results.

Ingredients

Here are the ingredients you’ll need; feel free to prep ahead or adjust amounts to your taste.

• 1 lb ground beef – lean or regular, depending on how much fat you prefer.
• 1 teaspoon seasoned salt – or substitute with salt + a pinch of garlic/onion powder if preferred.
• ¼ teaspoon black pepper – freshly ground adds best flavor.
• ¼ cup (½ stick) butter – for sautéing veggies and adding richness.
• 1 small yellow onion, diced – brings a mild sweetness and enhances overall flavor depth.
• 1 medium carrot, peeled and sliced – for color, texture, and a bit of natural sweetness.
• 1–2 stalks celery, sliced – crunchy and aromatic.
• 4 cloves garlic, minced – for flavor punch.
• 4 tablespoons all-purpose flour – to thicken the soup.
• 6 cups chicken or beef broth – choose richer beef broth for deeper flavor; chicken broth works if that’s what you have.
• 2 cups uncooked elbow macaroni – classic pasta shape works best; fusilli or shells are possible substitutes.
• 1 cup heavy cream or half‑and‑half – adds creamy mouthfeel; heavy cream makes it richer.
• 16 oz Velveeta cheese, cubed – melts smoothly; you can blend with other cheeses if desired.

Step‑by‑Step: How to Make Cheeseburger Macaroni Soup

Here’s how to put it all together for a smooth, flavorful result.

1. Brown the ground beef.
   Heat a large pot over medium–high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Cook until fully browned. Season with the seasoned salt and black pepper. Drain off any excess fat if there’s more than you like.
2. Sauté the aromatics and vegetables.
   Lower the heat to medium. Add the butter to the pot; once melted, stir in diced onion, sliced carrot, sliced celery, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
3. Make the roux.
   Sprinkle the flour over the cooked vegetables and beef. Stir constantly for about 1 minute so that the flour loses its raw taste and forms a light paste with the butter (“roux”).
4. Add broth and simmer.
   Gradually pour in the chicken or beef broth, stirring constantly to avoid lumps and to scrape up any browned bits from the bottom (this adds extra flavor). Bring the pot to a simmer.
5. Cook the macaroni.
   Once simmering, stir in the uncooked elbow macaroni. Maintain a gentle simmer and cook until the pasta is al dente—usually 5–7 minutes, depending on brand. Stir occasionally to prevent sticking.
6. Finish with cream and cheese.
   Remove the pot from heat. Stir in the heavy cream (or half‑and‑half) and the cubed Velveeta until the cheese has fully melted and the mixture is smooth.
7. Season to taste.
   Taste the soup. Add additional salt and black pepper if needed. If you want more cheesiness or richness, you can stir in a little more cheese or cream.
8. Serve.
   Ladle into bowls and serve hot. Garnish if desired (see serving suggestions below).

Helpful Tips

• Control the thickness: If your soup is too thick, add a bit more broth or cream until you reach the texture you prefer. If too thin, let it simmer a few extra minutes (with pasta in) or mash a few vegetables for natural thickening.
• Prevent sticking: Stir occasionally, especially when pasta is introduced. A short, gentle stir after adding the pasta helps keep them separate.
• Velveeta substitutes: If you don’t have Velveeta, try a mix of cheddar and cream cheese, or processed cheese that melts well. Grated cheddar + American cheese slices sometimes work, though texture may be slightly grainier.
• Don’t overcook pasta: Since pasta will continue to soak up liquid even off‑heat, aim for slightly firmer than you want.
• Flavor layering: Browning the beef well and allowing vegetables to caramelize a bit adds depth. Deglazing the pot (scraping up browned bits) when adding broth improves flavor.

Substitutions And Variations

• Cheese alternatives: Sharp cheddar, Colby Jack, Monterey Jack, Gouda, or a blend. Stronger cheeses need balancing with cream.
• Different pasta shapes: Fusilli, shells, small rigatoni, or mini penne can replace elbow macaroni for variety.
• Broth choices: Use beef broth for a beefier flavor, chicken for lighter taste, or a mix. Vegetable broth works for a less meaty version.
• Lighter version: Swap heavy cream for whole milk or half‑and‑half; use lean ground turkey or chicken instead of beef.
• Spicy kick: Add red pepper flakes, chopped jalapeño, or hot sauce for heat.
• Add veggies: Green peas, bell peppers, corn, or spinach stirred in toward the end give color and extra nutrients.
• Cheeseburger twists: Stir in pickled jalapeños, chopped dill pickles on top, or crisp bacon crumble for texture.

Storage Instructions

• Allow the soup to cool to room temperature before storing.
• Refrigeration: Keep in an airtight container and refrigerate for up to 3 to 4 days.
• Freezing: Not ideal for freezing due to the creamy base and pasta—texture may become gritty, and the noodles can turn soft or mushy.
• Reheating: Reheat slowly over medium heat; stir in extra broth or milk to refresh the texture. Add more cheese if needed to restore cheesiness.

Nutritional Information

(Estimated values per 1 cup serving; makes about 6 –8 servings)

*Values are approximate. They depend heavily on the type of broth, amount of salt/seasoned salt used, the cheese brand, and whether cream vs half‑and‑half is used.

Serving Suggestions

• Toppings: Chopped fresh parsley, green onions, or chives add color; crispy bacon bits or crumbled salt‑and‑pepper potato chips give crunch.
• Sides: Serve with crusty bread, garlic bread, or even toasted buns to mimic the cheeseburger experience. A crisp side salad helps balance the richness.
• Condiments: Dollop with sour cream, drizzle with a bit of hot sauce, or add pickles on the side.
• Portioning: Pair a small bowl of the soup with sliders or grilled cheese to make a fuller meal.

Frequently Asked Questions About Cheeseburger Macaroni Soup

Q: Can I make this soup ahead of time?
A: Yes! You can prep parts ahead—brown the beef, chop vegetables, even cook the pasta slightly under al dente, then store those components. On the day, finish cooking by bringing together the cooked beef and veggies, adding broth, pasta, cream, and cheese. Just be sure to reheat gently to avoid scorching or cheese separating.

Q: What can I use instead of Velveeta if I want more natural cheese?
A: Velveeta melts very smoothly and helps give that classic creamy texture. But if you prefer natural cheese, you can use a combination of sharp cheddar and Monterey Jack, or cheddar plus cream cheese. Grate the cheddar finely so it melts faster. You might want to whisk it with a little cream to discourage separation.

Q: Is there a way to make it lighter or lower f fat?
A: Definitely. Use lean ground beef (or even turkey or chicken), reduce the butter, swap heavy cream for whole or 2% milk or use a dairy substitute. Use lower f fat cheese or less processed cheese blends. Also, increase the proportion of vegetables to stretch the meat further.

Q: How do I keep the pasta from getting mushy if I want leftovers?
A: When planning for leftovers, slightly undercook the pasta—maybe stop 1 minute before al dente. When reheating, it’ll finish cooking without turning into mush. Alternatively, store pasta separately from the soup base and combine/reheat when ready to eat.

Q: Can I adjust this soup for dietary restrictions (gluten‑free, vegetarian)?
A: Yes. For gluten‑free, use a gluten‑free flour for the roux and gluten‑free pasta. For vegetarian, use plant‑based crumbles or omit meat, use veggie broth, and plant‑based cheese substitutes. Cream or half‑and‑half can be substituted with non‑dairy creamers or coconut cream depending on taste preferences.

Conclusion

Cheeseburger Macaroni Soup Recipe is one of those dishes I always come back to when I want something warm, cheesy, and utterly satisfying. It’s hearty enough to feel like dinner, yet cozy like your favorite sweater. I love how the flavors meld—the beef, garlic, veggies, cheese—all wrapped in creamy broth with tender pasta. I hope this recipe brings you the same joy it brings me every time I make it in my kitchen. Thank you so much for reading and for being part of this food loving community. May your cooking be joyful, your soup be melty, and your kitchen be full of love. Enjoy!

Cheeseburger Macaroni Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lisa
• Total Time: 35 minutes
• Yield: 6–8 servings 1x

Print Recipe

Pin Recipe

Description

Cheeseburger Macaroni Soup is everything you love about a cheeseburger—rich ground beef, creamy cheese, tender pasta—all in a warm, comforting soup. It’s easy to make, uses simple ingredients, and delivers big, cozy flavor.

---

Ingredients

Scale 1x2x3x

1 lb ground beef

1 tsp seasoned salt

¼ tsp black pepper

¼ cup butter

1 small yellow onion, diced

1 medium carrot, peeled and sliced

1–2 stalks celery, sliced

4 cloves garlic, minced

4 tbsp all-purpose flour

6 cups chicken or beef broth

2 cups uncooked elbow macaroni

1 cup heavy cream or half-and-half

16 oz Velveeta cheese, cubed

Cook Mode Prevent your screen from going dark

---

Instructions

• Brown the ground beef.
  Heat a large pot over medium–high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Cook until fully browned. Season with the seasoned salt and black pepper. Drain off any excess fat if there’s more than you like.
• Sauté the aromatics and vegetables.
  Lower the heat to medium. Add the butter to the pot; once melted, stir in diced onion, sliced carrot, sliced celery, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
• Make the roux.
  Sprinkle the flour over the cooked vegetables and beef. Stir constantly for about 1 minute so that the flour loses its raw taste and forms a light paste with the butter (“roux”).
• Add broth and simmer.
  Gradually pour in the chicken or beef broth, stirring constantly to avoid lumps and to scrape up any browned bits from the bottom (this adds extra flavor). Bring the pot to a simmer.
• Cook the macaroni.
  Once simmering, stir in the uncooked elbow macaroni. Maintain a gentle simmer and cook until the pasta is al dente—usually 5–7 minutes, depending on brand. Stir occasionally to prevent sticking.
• Finish with cream and cheese.
  Remove the pot from heat. Stir in the heavy cream (or half‑and‑half) and the cubed Velveeta until the cheese has fully melted and the mixture is smooth.
• Season to taste.
  Taste the soup. Add additional salt and black pepper if needed. If you want more cheesiness or richness, you can stir in a little more cheese or cream.
• Serve.
  Ladle into bowls and serve hot. Garnish if desired (see serving suggestions below).

Notes

Use beef broth for a deeper flavor or chicken broth for a lighter touch.

For leftovers, slightly undercook pasta to prevent mushiness.

Swap Velveeta with cheddar and cream cheese for a more natural version.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup

Nutrition

• Serving Size: 1 cup
• Calories: ~500
• Sugar: ~4g
• Carbohydrates: ~32g
• Protein: ~23g