If you have ever craved the ultimate comfort food crossover, the Macaroni Cheeseburger Soup Recipe is your dream come true. This luscious, creamy soup masterfully blends all the familiar flavors of a classic cheeseburger—melty sharp cheddar, savory ground beef, smoky bacon, and tangy pickles—into a rich, hearty, and utterly satisfying bowl of warmth. The tender elbow macaroni adds a playful texture that feels like a hug from your favorite meal, making it perfect for cozy nights in or impressing loved ones with something both nostalgic and surprisingly gourmet. Once you try this recipe, it will totally redefine your idea of soup night!
Ingredients You’ll Need
Every ingredient in this Macaroni Cheeseburger Soup Recipe is thoughtfully chosen to contribute depth, texture, and those classic burger flavors you adore. Don’t be intimidated by the list—it’s simple pantry staples and fresh veggies that come together effortlessly for a meal packed with comfort and flavor.
- Olive oil: Adds a subtle fruity base to sauté the veggies, enhancing their sweetness.
- Ground beef (80–90% lean): Provides the hearty, savory foundation characteristic of a cheeseburger.
- Bacon, chopped (optional but recommended): Brings irresistible smoky crunch that elevates every spoonful.
- Yellow onion, finely diced: Offers a sweet and aromatic backdrop to the broth.
- Garlic cloves, minced: Injects that familiar savory punch that ties everything together.
- Carrots, peeled and diced: Adds gentle sweetness and color for balance.
- Celery stalks, diced: Provides a fresh, slightly bitter contrast to rich flavors.
- Green bell pepper, diced (optional): Offers subtle brightness and crunch.
- Tomato paste: Deepens the soup’s umami, giving it that burger-like tang.
- Worcestershire sauce: Packs a complex kick of savory and tangy notes.
- Beef broth (or chicken broth): Forms the robust, flavorful soup base.
- Whole milk: Creates gentle creaminess for a silky mouthfeel.
- Half-and-half or heavy cream: Adds indulgent richness that makes the soup addictive.
- Diced tomatoes, drained (optional but tasty): Introduce fresh bursts of acidity and texture.
- Dry elbow macaroni: The star pasta that soaks up all that cheesy goodness.
- Sharp cheddar cheese, shredded: The essential melty cheese that makes this soup sing cheeseburger.
- Mozzarella cheese, shredded (optional): Adds a stretchy, gooey layer of comfort.
- Unsalted butter: Used to create the luscious cheese sauce base.
- All-purpose flour: Thickens the creamy sauce for perfect texture.
- Smoked paprika: Infuses a subtle smoky warmth that mimics grilling flavors.
- Dried oregano and parsley: Add a hint of herbaceous freshness.
- Mustard powder (or yellow mustard): Brings that classic burger mustard tang.
- Kosher salt and black pepper: Essential seasoning to wake up the palate.
- Crushed red pepper flakes (optional): For those who like a little kick.
- Sliced green onions or chives (for garnish): Add a bright, fresh contrast on top.
- Diced dill pickles (for garnish, optional): Provide a signature cheeseburger tang that’s just irresistible.
- Croutons or toasted hamburger buns, cubed (optional): Give that fun “bun” crunch to finish off the experience.
How to Make Macaroni Cheeseburger Soup Recipe
Step 1: Brown the Bacon and Beef
Begin by heating a sturdy large pot or Dutch oven over medium heat. Add the chopped bacon and cook it until it crisps up and releases its flavorful fat—about 5 to 7 minutes. Next, add the ground beef to the pot with the bacon, breaking it apart with your spatula until fully browned and no pink remains. If there’s an excess of fat, carefully spoon out all but about 1 to 2 tablespoons—those leftover drippings bring so much flavor to your soup!
Step 2: Sauté Aromatics and Vegetables
If the pot looks a little dry at this point, drizzle in a touch of olive oil. Stir in your diced onion, carrots, celery, and green bell pepper if using, and cook over medium heat, stirring now and then, until the vegetables soften and become fragrant—around 6 to 8 minutes. Add the minced garlic last and sauté just until you can smell its delicious aroma, about 30 to 60 seconds.
Step 3: Build the Burger Base
It’s time to layer the flavors that make this soup taste like an authentic cheeseburger. Stir in the tomato paste and let it cook, stirring occasionally, for 1 to 2 minutes so it caramelizes and deepens in color. Next, add Worcestershire sauce, smoked paprika, oregano, parsley, mustard powder, salt, black pepper, and red pepper flakes if you want some heat. Mix everything well so the spices envelop the meat and veggies.
Step 4: Add Liquids and Simmer
Pour in your beef broth and the drained diced tomatoes if using; scrape the bottom of the pot to release all those wonderful browned bits you’ve been building. Bring the pot to a gentle boil over medium-high heat, then reduce to medium-low, partially cover, and let it simmer for 10 to 15 minutes. This step lets all those flavors mingle beautifully.
Step 5: Cook the Macaroni in the Soup
Stir the dry elbow macaroni directly into the simmering soup, mixing to prevent sticking to the bottom. Leave the pot uncovered and let it simmer, stirring occasionally, until the pasta is just al dente—typically between 7 and 10 minutes depending on your macaroni brand. If your soup thickens too much before the pasta’s ready, add a splash of broth or water to loosen it.
Step 6: Prepare the Cheese Thickener
While your pasta cooks, melt butter in a small saucepan over medium heat. Whisk in the flour quickly to create a smooth roux, cooking for just a couple of minutes without letting it brown too much. Gradually whisk in the whole milk to avoid lumps, then add your half-and-half or heavy cream. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 3 to 5 minutes, and then remove from heat.
Step 7: Add the Cheeses
Off the heat, add your shredded sharp cheddar and mozzarella cheeses incrementally to the warm milk mixture. After each handful, whisk until the cheese is fully melted and silky smooth. You’re aiming for a rich, flavorful cheese sauce that tastes absolutely like the heart of your favorite burger.
Step 8: Combine Soup and Cheese Sauce
Once the macaroni is perfectly cooked, turn your main soup pot to low heat and slowly pour the cheese sauce into the soup, stirring constantly. Mix everything until it’s creamy and cohesive. If the soup looks too thick, thin it out with a splash of broth or milk. If it seems too thin, let it gently simmer for a few minutes while stirring carefully.
Step 9: Final Seasoning and Texture Check
Give your soup a final taste and tweak the seasoning with extra salt, pepper, or Worcestershire sauce if needed. The texture should be thick, rich, and spoonable, like a creamy mashup of a burger and mac and cheese. Turn off the heat and allow it to rest for about 5 minutes to thicken slightly before serving.
How to Serve Macaroni Cheeseburger Soup Recipe
Garnishes
Topping your soup is where the magic and fun really come alive. A scattering of sliced green onions or chives adds a bright pop of color and fresh flavor. Toss on diced dill pickles for that unmistakable cheeseburger tang that’s addictive. For a final touch, sprinkle extra shredded cheddar or crunchy croutons or cubed toasted hamburger buns to mimic the “bun” element and give texture contrast.
Side Dishes
This soup stands well on its own, but if you want to build a full burger-inspired feast, consider serving it alongside a crisp Caesar salad or some oven-baked fries for that ultimate diner vibe. Garlic bread or buttery dinner rolls are also fantastic for sopping up every cheesy drop.
Creative Ways to Present
You can serve the Macaroni Cheeseburger Soup Recipe straight from the pot for a cozy family-style meal or ladle it into individual bowls garnished with a fun skewer of mini pickles and cherry tomatoes. For parties, mini bread bowls make for a stunning presentation and add extra edible crunch that guests will love.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely, then transfer it to airtight containers and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers superb. When ready to enjoy, reheat gently on the stove to keep that creamy texture intact.
Freezing
This soup freezes well but for best results, keep the cheese sauce separate if possible and combine when reheating. If frozen together, expect a slight change in texture, but it will still be delicious. Freeze in freezer-safe containers for up to 2 months.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring frequently to prevent scorching. Add a splash of broth or milk if it thickens too much. Avoid microwaving at high heat or it may cause the cheese to separate.
FAQs
Can I make this Macaroni Cheeseburger Soup Recipe vegetarian?
Absolutely! Swap the ground beef and bacon for plant-based alternatives or extra mushrooms and beans to keep that hearty feel. Use vegetable broth and vegetable-based Worcestershire sauce to maintain depth of flavor.
Is it possible to use gluten-free pasta in this recipe?
Yes, gluten-free elbow macaroni works well. Just keep an eye on cooking time because gluten-free pasta tends to cook faster. Also, substitute all-purpose flour with gluten-free flour or cornstarch for the roux.
Can I substitute other cheeses for cheddar?
While sharp cheddar is iconic here, feel free to blend in cheeses like Monterey Jack, Colby, or a smoky Gouda for different flavor profiles. Just make sure they melt smoothly to keep the soup creamy.
How spicy is this soup? Can I adjust the heat?
The recipe includes optional crushed red pepper flakes for a touch of spice, but you can easily omit these or add more depending on your heat preference. It’s very customizable!
What should I do if my soup is too thick after reheating?
If it becomes too thick, stir in a little broth, water, or milk to loosen it up gently. Reheat slowly while stirring to restore that perfect spoonable consistency.
Final Thoughts
This Macaroni Cheeseburger Soup Recipe has quickly become one of my all-time favorites for hearty, soul-warming meals that make you feel right at home. Its incredible cheesy richness, combined with the nostalgia of a classic burger, never fails to bring smiles and satisfied sighs. Trust me, once you make this, it will be a staple for cold evenings, game days, or anytime you want to share a little delicious comfort with the people you love. Go ahead, dive in and enjoy every luscious spoonful—you’ll thank me later!
Print
Macaroni Cheeseburger Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and hearty Macaroni Cheeseburger Soup combines the comforting flavors of a classic cheeseburger with creamy macaroni pasta. Ground beef and crispy bacon form a savory base, enhanced with sautéed vegetables, spices, and a luscious cheese sauce made from sharp cheddar and mozzarella. The soup is thick, creamy, and full of classic burger toppings like diced pickles and green onions, making it a satisfying one-pot meal for any occasion.
Ingredients
Meat and Bacon
- 1 lb (450 g) ground beef (80–90% lean)
- 4 slices bacon, chopped (optional but recommended)
Vegetables
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced small
- 1 small green bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes, drained (optional but tasty)
- 1/4 cup sliced green onions or chives, for garnish
- 1/2 cup diced dill pickles, for garnish (optional)
Liquids & Dairy
- 4 cups (1 L) beef broth (or chicken broth)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) half-and-half or heavy cream
Cheese
- 2 1/2 cups (about 250 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) shredded mozzarella cheese (optional)
Pantry Staples & Seasonings
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp mustard powder (or 1 yellow mustard)
- 1 –1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp ground black pepper, plus more to taste
- 1/4 tsp crushed red pepper flakes (optional)
Pasta & Garnishes
- 1 1/2 cups dry elbow macaroni (about 6 oz / 170 g)
- 1/2 cup croutons or toasted hamburger buns cut in cubes, for garnish (optional)
Instructions
- Brown the bacon and beef: Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it renders fat and becomes browned and crispy, about 5–7 minutes. Add the ground beef to the pot with the bacon. Break it up with a spatula and cook until fully browned and no pink remains, about 5–7 minutes. Spoon off most of the excess fat, leaving about 1–2 tablespoons in the pot for flavor.
- Sauté aromatics and vegetables: If the pot looks dry, add the olive oil. Stir in the diced onion, carrots, celery, and green bell pepper if using. Cook over medium heat, stirring occasionally, until the vegetables soften, 6–8 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
- Build the burger base: Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly, allowing it to darken in color. Add Worcestershire sauce, smoked paprika, oregano, parsley, mustard powder, salt, black pepper, and red pepper flakes if using. Stir well to coat the meat and vegetables with the spices.
- Add liquids and simmer: Pour in the beef broth and drained diced tomatoes if using. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low, partially cover with a lid, and simmer for 10–15 minutes to blend the flavors.
- Cook the macaroni in the soup: Add the dry elbow macaroni directly to the simmering soup. Stir well to prevent sticking. Simmer uncovered, stirring occasionally, until macaroni is just al dente, usually 7–10 minutes. Add a splash of water or broth if the soup gets too thick before pasta is done.
- Prepare the cheese thickener: In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Cook for 1–2 minutes until it bubbles gently but doesn’t brown. Gradually whisk in the milk to avoid lumps. Once smooth, add half-and-half or heavy cream and whisk until mixture thickens, about 3–5 minutes. Remove from heat.
- Add the cheeses: Off heat, slowly add shredded cheddar and mozzarella a handful at a time, whisking after each addition until cheese melts and the sauce is smooth. Taste and adjust salt and pepper if needed.
- Combine soup and cheese sauce: Once macaroni is al dente, turn main soup pot to low heat. Slowly pour hot cheese sauce into soup while stirring constantly until well combined and creamy. Adjust thickness by adding broth or letting simmer if too thin, stirring to prevent sticking.
- Final seasoning and texture check: Taste the soup and add more salt, pepper, or Worcestershire sauce if desired. Turn off the heat and let the soup sit for 5 minutes to thicken slightly.
- Serve: Ladle soup into bowls. Top with sliced green onions or chives, diced dill pickles for authentic burger flavor, extra shredded cheddar if desired, and garnish with croutons or toasted hamburger bun cubes to mimic the bun element.
Notes
- For a richer flavor, include the optional bacon and diced tomatoes.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Adjust the consistency by adding more broth or milk if the soup becomes too thick.
- Use freshly shredded cheese for better melting and creamier texture.
- This soup can be reheated gently on the stovetop, adding extra liquid to adjust thickness.
- The garnishes add texture and authentic cheeseburger elements but can be omitted if desired.
