Rich & Creamy One Pot Macaroni Cheeseburger Soup

Name: One Pot Macaroni Cheeseburger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (or ground turkey); ½ yellow onion, diced; 2 garlic cloves, minced; 2 carrots, thinly sliced; 2 stalks celery, diced; 3 tablespoons all-purpose flour; 4 cups beef broth; 1 can (14.5 ounces) diced tomatoes, drained; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon mustard powder; 1 teaspoon paprika; Salt & black pepper, to taste; 1 ½ cups elbow macaroni (uncooked); 1 cup heavy cream (or whole milk); 2 cups shredded cheddar cheese; ½ cup shredded mozzarella cheese; Chopped green onions; Extra shredded cheese; Crushed pretzels or crackers for crunch

Jump to Recipe·Print Recipe

This One Pot Macaroni Cheeseburger Soup is everything you love about a classic cheeseburger—juicy ground beef, melted cheese, and a perfectly seasoned broth—all in a warm, comforting bowl. Add in tender elbow macaroni, and you have a hearty, easy-to-make meal that’s perfect for busy weeknights.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Cost per Serving: ~$3
Calories per Serving: ~450

Picture this: It was a cozy Friday night, the kind where the air outside felt crisp, and staying in just made sense. My little sister and her cousins had transformed the living room into a full-on sleepover headquarters, with pillows everywhere and endless laughter filling the house. They wanted something warm and comforting, but I knew it had to be fun too—something that felt special for their big night.

That’s when I thought of this One-Pot Macaroni Cheeseburger Soup. Imagine all the flavors of a classic cheeseburger—savory beef, melted cheddar, a hint of mustard—swirled into a rich, creamy soup. It’s hearty, nostalgic, and comes together in one pot, which meant less time cleaning up and more time enjoying the chaos of a sleepover.

I grabbed my Dutch oven and got to work. As the ground beef hit the pot, that irresistible sizzle filled the kitchen. I added onions and garlic, their sweetness balancing out the richness of the meat. A splash of Worcestershire sauce and a touch of paprika gave it that unmistakable cheeseburger flavor. And finally, in went the pasta, cooking right in the broth, soaking up every bit of that savory, cheesy goodness.

By the time I ladled the soup into bowls, the girls had migrated from their pile of blankets to the kitchen, drawn in by the smell. One spoonful in, and their verdict was unanimous: this soup was sleepover-approved.

Ingredients for One Pot Macaroni Cheeseburger Soup

A bowl of creamy macaroni cheeseburger soup with ground beef, carrots, celery, and elbow macaroni in a cheesy broth. — A comforting bowl of one-pot macaroni cheeseburger soup, packed with beef, pasta, and a rich, cheesy broth.

Ground Beef: The heart of this soup, adding a rich, meaty flavor. Go for lean ground beef to keep it hearty without too much grease.

Butter: Gives the soup a smooth, velvety richness and helps sauté the vegetables for maximum flavor.

Yellow Onion, Carrots, and Celery: This classic mirepoix blend builds a savory, slightly sweet base that enhances every bite.

Garlic: Freshly minced garlic brings depth and warmth to the broth. A little extra never hurts.

Flour: Creates a creamy, thick texture that makes the soup extra satisfying.

Beef Broth: The base that ties everything together, adding a deep, savory flavor. Use a high-quality broth for the best taste.

Worcestershire Sauce & Mustard Powder: These secret ingredients mimic the tangy, umami depth of a classic cheeseburger.

Paprika: A touch of smokiness that rounds out the seasoning.

Elbow Macaroni: Tender pasta that soaks up all the flavors and gives the soup its signature cheeseburger-like bite.

Heavy Cream: Makes the broth irresistibly creamy and smooth. Whole milk works too, but cream gives the best texture.

Shredded Cheddar & Mozzarella Cheese: A combination that melts beautifully, creating that classic cheeseburger-style cheesiness. Use freshly grated for the smoothest melt.

Green Onions & Extra Cheese (for Garnish): A fresh, sharp contrast to the rich soup. Perfect for topping before serving.

Step by step preparing this One Pot Macaroni Cheeseburger Soup

Step 1: Brown the Beef and Sauté the Vegetables

Heat a large pot over medium-high heat and add the ground beef. Cook until evenly browned, breaking it up with a spoon as it cooks. This step is key for building the deep, savory flavor that makes this soup so satisfying. Once the beef is fully cooked, drain any excess fat to keep the soup from feeling too heavy.

Reduce the heat slightly and stir in the diced onion, carrots, and celery. Let them cook for about 5 minutes, stirring occasionally, until they soften and release their natural sweetness. Add the minced garlic and cook for another 30 seconds, just until fragrant. At this point, your kitchen will smell incredible.

A Dutch oven filled with browned ground beef, cooked and ready to be added to the soup. — Perfectly browned ground beef adds a deep, savory taste to the soup.

Carrots, celery, garlic, and seasonings cooking in a Dutch oven. — Sautéed vegetables and spices add depth of flavor to the soup.

Step 2: Build the Soup Base

Sprinkle the flour over the vegetables and stir well, letting it coat everything evenly. This step helps thicken the soup and gives it that creamy, velvety texture. Cook for another minute to eliminate any raw flour taste.

Slowly pour in the beef broth while stirring constantly, making sure to scrape up any flavorful bits from the bottom of the pot. Add the Worcestershire sauce, mustard powder, and paprika. Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing all the flavors to meld together.

A scoop of flour added to a pot of sautéed carrots and celery. — A light roux helps thicken the soup and create a creamy texture.

A thickened soup base with cooked carrots, celery, and seasonings. — A thick, flavorful soup base loaded with sautéed vegetables and seasonings.

Step 3: Cook the Macaroni

Stir in the uncooked elbow macaroni and let it cook directly in the broth, absorbing all the rich flavors. Stir occasionally to keep the pasta from sticking to the bottom. In about 8-10 minutes, the macaroni should be perfectly tender.

Step 4: Make It Creamy and Cheesy

Lower the heat and slowly pour in the heavy cream, stirring as you go. Then, add the shredded cheddar and mozzarella cheese, stirring until everything melts into a smooth, creamy broth. Taste and adjust seasoning with salt and black pepper if needed.

Uncooked elbow macaroni being stirred into a pot of simmering broth. — Cooking the macaroni directly in the soup absorbs all the rich flavors.

Shredded cheddar cheese melting into a creamy broth in a Dutch oven. — Stirring in cheddar cheese gives the soup a rich and velvety texture.

Step 5: Serve and Enjoy

Ladle the soup into bowls and top with extra shredded cheese and chopped green onions for a fresh, vibrant finish. Serve warm and enjoy every cheesy, beefy bite.

Recipe Tips

A large white bowl filled with macaroni cheeseburger soup, garnished with shredded cheddar, green onions, and pretzel bites — A comforting bowl of one-pot macaroni cheeseburger soup, packed with beef, pasta, and a rich, cheesy broth.

As soon as the beef was browned and the onions softened, I stirred in the seasonings, letting them bloom in the heat for just a few seconds. That quick step made all the difference—it deepened the flavors and gave the soup that unmistakable cheeseburger essence.

Then came the broth, followed by the uncooked macaroni. There’s something so satisfying about letting the pasta cook right in the soup—it soaks up all the rich, savory flavors, making every bite even better. I gave it a quick stir, resisting the urge to peek every five seconds.

When the macaroni was perfectly tender, I poured in the heavy cream and added a generous handful of freshly shredded cheddar. The second it hit the hot broth, it melted into a silky, cheesy goodness. One taste and I knew: this soup was next-level comfort food.

Finally, I ladled it into bowls and topped each one with extra cheddar, a sprinkle of green onions, and a few crushed pretzels for a little crunch. The sleepover crew? They didn’t just love it—they asked for seconds.

Perfect Pairings

As soon as I set the bowls on the table, I knew something was missing—a little something on the side to complete the meal. That’s when I reached for a loaf of crusty bread, slicing it up and giving it a quick toast. Dunking a warm, crispy piece into the creamy, cheesy broth? Absolute perfection.

If you want to add a little freshness, a simple side salad does the trick. Crisp romaine, cherry tomatoes, and a light vinaigrette balance out the richness of the soup without overpowering it.

And for a fun twist, I set out a bowl of crunchy dill pickles—because what’s a cheeseburger without pickles? That tangy, salty bite alongside the warm, velvety soup was an unexpected but seriously good combination.

Of course, no cozy meal is complete without a good drink. A cold glass of sugar-free lemonade or an ice-cold iced tea cuts through the creaminess, making every spoonful just as satisfying as the first.

must-have kitchen tools that will make preparing this One-Pot Macaroni Cheeseburger Soup even easier:

Lodge Enameled Cast Iron Dutch Oven (6-Quart) – The perfect pot for one-pot meals, this Dutch oven retains heat beautifully, ensuring your soup stays warm and cooks evenly.
OXO Good Grips Box Grater – Freshly shredded cheese melts much better than pre-shredded, and this grater makes it quick and easy to get that perfect, creamy texture.

These tools will help you make this soup (and so many other cozy meals) with ease!

FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni gives it that classic cheeseburger feel, shells, rotini, or even small penne work just as well. Just keep an eye on the cooking time—different shapes may take a little longer or shorter to cook.

How do I store and reheat leftovers?

Can I use a different type of pasta?

Can I freeze this soup?

You can, but I’d recommend freezing it before adding the pasta and cheese. When you’re ready to eat, reheat the soup, then stir in freshly cooked pasta and cheese for the best texture. Otherwise, the pasta might get too soft, and the cheese can become grainy.

How can I make this soup thicker?

If you love an extra-thick, creamy soup, try adding an extra handful of shredded cheese or stirring in a tablespoon of cream cheese. Let it melt completely, and you’ll get a richer, silkier texture.

Can I make it healthier?

Definitely! Swap out the heavy cream for half-and-half, use ground turkey instead of beef, or even replace the macaroni with cauliflower florets to keep it low-carb. It’ll still be just as delicious—maybe even better.

If you love cheeseburgers and mac and cheese, this One-Pot Macaroni Cheeseburger Soup is a must-try. It is easy, creamy, and packed with flavor—perfect for family dinners or meal prep. Let me know how you customize yours.