One Pot Macaroni Cheeseburger Soup is exactly what it sounds like—creamy, cheesy, and loaded with hearty goodness in every spoonful. It combines the comforting flavors of a classic cheeseburger with tender macaroni noodles and a rich soup base, all made in a single pot for easy cleanup. This is my go-to meal when I want something cozy, filling, and family-friendly.

Why You’ll Love This Recipe

I love how this soup brings together all the flavors of a cheeseburger in a warm, spoonable version that’s perfect for chilly nights or lazy weekends. It’s got everything I crave—juicy ground beef, melty cheese, soft pasta, and that slightly tangy, savory tomato base. Plus, making it all in one pot means fewer dishes and more time to relax after dinner.

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
Diced tomatoes (canned or fresh)
Tomato paste
Beef broth
Elbow macaroni
Shredded cheddar cheese
Milk or heavy cream
Salt and pepper
Paprika
Mustard (optional, for a burger-like zing)
Olive oil or butter

Directions

I start by heating a bit of olive oil or butter in a large pot over medium heat. I sauté the onions until they’re soft, then add the garlic and cook for another minute.
I add the ground beef and cook it until browned, breaking it apart as it cooks. I drain excess fat if necessary.
I stir in the tomato paste, diced tomatoes, paprika, mustard, salt, and pepper. I let that cook for a few minutes to build flavor.
Next, I pour in the beef broth and bring everything to a boil.
I stir in the macaroni and reduce the heat to a simmer, letting it cook until the pasta is tender—usually about 10 minutes.
Once the pasta is cooked, I reduce the heat and stir in the milk or cream, followed by the shredded cheese, until everything is melted and creamy.
I adjust the seasoning if needed and serve hot, sometimes with a sprinkle of extra cheese on top.

Servings and timing

This recipe makes about 6 hearty servings, depending on portion size. From start to finish, it takes around 35 to 40 minutes, making it perfect for a satisfying weeknight dinner.

Variations

I use ground turkey or chicken instead of beef for a leaner version.
For extra veggies, I toss in chopped carrots, celery, or even spinach.
I swap cheddar for other cheeses like pepper jack or mozzarella depending on what I have.
I sometimes add a splash of Worcestershire sauce for more depth.
For a spicy kick, I throw in some crushed red pepper or diced jalapeños.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the soup in an airtight container and reheat it on the stovetop or in the microwave, adding a splash of broth or milk to loosen it up if it thickens. I don’t recommend freezing it with the pasta, as it can get mushy when thawed. If I want to freeze it, I leave the pasta out and add it fresh when reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead—it tastes even better after the flavors meld overnight. Just reheat gently and add a little broth if it thickens.

What kind of pasta works best?

I prefer elbow macaroni, but any small pasta like shells or ditalini works just as well.

Can I make it dairy-free?

I’ve used plant-based milk and vegan cheese with good results. It changes the flavor slightly but still makes a creamy soup.

Is this soup freezer-friendly?

It can be, but I freeze it without the pasta. Then I add fresh cooked pasta when I reheat to keep the texture right.

How do I thicken the soup more?

If I want a thicker consistency, I let it simmer uncovered for a few minutes or stir in a bit of cornstarch mixed with water before adding the cheese.

Conclusion

One Pot Macaroni Cheeseburger Soup is one of those dishes I turn to when I need comfort in a bowl. It’s rich, cheesy, meaty, and easy enough for any night of the week. With minimal cleanup and maximum flavor, it’s quickly become a favorite in my kitchen—and I always look forward to leftovers.