If you need an easy dinner that's warm, filling, and doesn't require a million ingredients, this Cheeseburger Macaroni Soup is such a good one. It's made with seasoned ground beef, tender elbow macaroni, tomatoes, and plenty of cheddar cheese in a creamy broth.
It's basically a cheeseburger and mac and cheese turned into one cozy bowl. 😂 Even better, everything cooks in one pot, so it's an easy weeknight dinner without a sink full of dishes afterward.
Ground beef: One pound is plenty for a big pot of soup and keeps the recipe affordable.
Elbow macaroni: The small noodles cook right in the broth and give this cheeseburger soup its classic macaroni-and-cheese feel.
Cheddar cheese: I like cheddar here because it gives the soup that classic cheeseburger flavor.
Beef broth: Creates the savory base of the soup.
Diced tomatoes & tomato paste: Add flavor and richness without needing a complicated ingredient list.
Heavy cream: Makes the broth creamy.
Onion & garlic: Simple aromatics that add a ton of flavor.
Worcestershire sauce: Just a tablespoon gives the ground beef a deeper, savory flavor.
Add the ground beef and diced onion to a large pot or Dutch oven over medium-high heat. Cook until the beef is browned and the onion has softened. Drain excess grease if necessary.
Stir in the garlic and tomato paste and cook for about one minute. Add the Worcestershire sauce, Italian seasoning, garlic powder, paprika, salt and black pepper.
Pour in the beef broth and undrained diced tomatoes. Stir and bring the mixture to a gentle boil.
Add the uncooked elbow macaroni directly to the pot. Reduce the heat and simmer for about 8–10 minutes, stirring occasionally, until the pasta is just tender.
Reduce the heat to low and stir in the milk. Gradually add the shredded cheddar cheese, stirring until melted and creamy.
Don't let the soup boil after adding the cheese.
Don't overcook the macaroni. It will continue soaking up some of the broth as the soup sits, so cook it just until tender.
Shred your own cheese if you can. It generally melts more smoothly, but pre-shredded cheese will still work if that's what you have.
Keep extra broth nearby. This soup naturally thickens as it sits. Add a splash of beef broth when reheating if you'd like it soupier.
Use what you have. Ground turkey can replace the ground beef, and another small pasta shape can replace the elbow macaroni.
Store leftover cheeseburger macaroni soup in an airtight container in the refrigerator for up to 3–4 days.
The macaroni will continue absorbing liquid while it sits, so the leftovers will be thicker. Add a little beef broth or milk when reheating to bring it back to your preferred consistency.
This soup is filling enough to be dinner on its own, but it's also great with garlic bread, a simple side salad, roasted broccoli or green beans.
This easy cheeseburger macaroni soup combines ground beef, tender macaroni, and cheddar cheese in a creamy, cozy broth. A budget-friendly one-pot family dinner ready in about 30 minutes.
Don't overcook the macaroni. It will continue soaking up some of the broth as the soup sits, so cook it just until tender.
Shred your own cheese if you can. It generally melts more smoothly, but pre-shredded cheese will still work if that's what you have.
Keep extra broth nearby. This soup naturally thickens as it sits. Add a splash of beef broth when reheating if you'd like it soupier.
Use what you have. Ground turkey can replace the ground beef, and another small pasta shape can replace the elbow macaroni.
