Cheeseburger Macaroni Soup

Cheeseburger macaroni soup with tender elbow pasta and a thick cheddar broth made creamy with heavy cream. Ground beef is browned first, then simmered until rich before melting shredded cheddar on top.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 615

Ingredients Equipment Method Notes

Ingredients

Ground beef

1.5 lb ground beef For browning and draining excess fat.

Pasta and aromatics

2 cup elbow macaroni, uncooked Cook until tender during the soup simmer.
1 onion, diced Diced for quick sauté.
3 cloves garlic, minced Minced for even flavor.

Cheddar broth base

4 cup beef broth Provides the liquid for boiling and simmering pasta.
1 can (10.5 oz) condensed cheddar cheese soup Adds thickness and cheddar flavor.
1 tbsp Worcestershire sauce Adds classic cheeseburger depth.
1 tsp mustard powder Boosts tang without overpowering.
0.5 tsp garlic powder Rounds out the savory profile.

Creamy finish

1 cup heavy cream Stir in after reducing heat.
2 cup shredded cheddar Melt into the soup at the end.

Serving and seasoning

0.25 pickles Serve alongside for acidity and crunch.
0.25 green onions Serve for fresh bite.
0.5 cup extra cheddar Optional extra topping.
0.25 tsp salt To taste.
0.25 tsp pepper To taste.

Equipment

1 Dutch oven

Method

Brown the beef

Brown ground beef in a large pot over medium-high heat and drain the fat. Cook until the beef is no longer pink and the crumbles are browned.

Sauté aromatics

Sauté diced onion for 3 minutes in the pot. Cook until softened and lightly translucent, then add minced garlic and cook 1 minute.

Build the cheddar broth

Add beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring to a boil. Stir to combine until smooth and bubbling.

Cook the macaroni

Add elbow macaroni and cook for 8-10 minutes until tender. Stir occasionally so the pasta cooks evenly and stays submerged.

Make it creamy

Reduce heat and stir in heavy cream and shredded cheddar until melted. Keep the soup gently warm so the cheese melts into a thick, glossy broth.

Season and serve

Season with salt and pepper to taste. Serve hot with pickles, green onions, and extra cheddar on top.

Notes

For the smoothest cheese finish, reduce the heat before adding heavy cream and shredded cheddar and stir until the cheddar fully melts. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of beef broth if it thickens. Freezing is not recommended because the pasta and dairy can change texture. For a lighter option, substitute half-and-half for heavy cream.