Macaroni Cheeseburger Soup

Macaroni Cheeseburger Soup is the ultimate comfort mash-up that brings juicy ground beef, crispy bacon, tender elbow macaroni, and gooey cheddar all into one creamy bowl. This hearty dinner delivers that classic burger flavor—with smoky paprika, tangy pickles, and a velvety cheese sauce—for a fun twist on burger night that warms you from the inside out.

Key Ingredients

Gather these essentials to build your Macaroni Cheeseburger Soup from scratch:

• 1 tbsp olive oil: For sautéing the onions, carrots, celery, and peppers until soft.
• 1 lb (450 g) ground beef (80–90% lean): Adds rich, meaty flavor and hearty texture.
• 4 slices bacon, chopped (optional but recommended): Crispy bites that boost smokiness and depth.
• 1 medium yellow onion, finely diced: Provides a sweet, aromatic base.
• 2 cloves garlic, minced: Infuses the soup with bright, savory notes.
• 2 medium carrots, peeled and diced small: Adds a touch of natural sweetness and color.
• 2 celery stalks, diced small: Lends an earthy crunch to balance the creaminess.
• 1 small green bell pepper, diced (optional): Offers a mild, fresh bite.
• 2 tbsp tomato paste: Intensifies the burger-style umami and thickens the broth.
• 1 tbsp Worcestershire sauce: Brings tangy, savory depth.
• 4 cups (1 L) beef broth (or chicken broth): The flavorful liquid foundation.
• 1 cup (240 ml) whole milk: Helps create a smooth, creamy sauce.
• 1 cup (240 ml) half-and-half or heavy cream: Makes the soup luxuriously rich.
• 1 can (14.5 oz / 410 g) diced tomatoes, drained (optional but tasty): Adds acidity and texture.
• 1 1/2 cups dry elbow macaroni (about 6 oz / 170 g): The pasta “bun” that soaks up all the flavors.
• 2 1/2 cups (about 250 g) shredded sharp cheddar cheese: Delivers that signature cheeseburger bite.
• 1/2 cup (50 g) shredded mozzarella cheese (optional, for extra stretch): Creates a gooey, pull-apart texture.
• 2 tbsp unsalted butter: Forms the base of a smooth roux.
• 2 tbsp all-purpose flour: Thickens the dairy into a velvety cheese sauce.
• 1 tsp smoked paprika (or regular paprika): Imparts a subtle smokiness.
• 1 tsp dried oregano: Adds herbaceous warmth.
• 1 tsp dried parsley: Provides a mild, fresh note.
• 1/2 tsp mustard powder (or 1 tsp yellow mustard): Lends tangy complexity.
• 1–1 1/4 tsp kosher salt, plus more to taste: Balances all the flavors.
• 1/2 tsp ground black pepper, plus more to taste: Adds a mild heat and depth.
• 1/4 tsp crushed red pepper flakes (optional, for a little heat): Gives an optional spicy kick.
• 1/4 cup sliced green onions or chives, for garnish: Brightens and freshens each bowl.
• 1/2 cup diced dill pickles, for garnish (classic burger flavor, optional): Provides that tangy crunch.
• 1/2 cup croutons or toasted hamburger buns cut in cubes, for garnish (optional): Mimics the “bun” and adds texture.

How To Make Macaroni Cheeseburger Soup

Get ready for a step-by-step journey that transforms simple ingredients into a cozy, flavor-packed soup. From browning bacon and beef to crafting a smooth cheese sauce and gently cooking pasta right in the broth, each stage builds layers of taste. Follow these detailed instructions to master the perfect balance of meaty richness, smoky spices, and creamy cheesiness in every spoonful.

1. Brown the bacon and beef: Heat a large heavy-bottomed pot over medium heat. Add chopped bacon and cook until fat renders and strips turn crispy, about 5–7 minutes. Add ground beef, breaking it up with a spatula, and cook until no pink remains, another 5–7 minutes. Skim off excess fat, leaving 1–2 tablespoons for flavor.

2. Sauté aromatics and vegetables: If the pot looks dry, drizzle in the olive oil. Stir in diced onion, carrots, celery, and green bell pepper (if using). Cook over medium heat, stirring occasionally, until vegetables soften, about 6–8 minutes. Add minced garlic and sauté for 30–60 seconds until fragrant.

3. Build the burger base: Stir in tomato paste and cook 1–2 minutes until it darkens and caramelizes slightly. Add Worcestershire sauce, smoked paprika, oregano, parsley, mustard powder, salt, pepper, and red pepper flakes. Mix thoroughly so spices coat the meat and veggies.

4. Add liquids and simmer: Pour in beef broth and drained diced tomatoes (if using), scraping the pot’s bottom with a wooden spoon to release browned bits. Bring to a gentle boil over medium-high heat, then reduce to medium-low. Partially cover with a lid and simmer for 10–15 minutes to meld flavors.

5. Cook the macaroni in the soup: Add dry elbow macaroni directly to the simmering soup, stirring to prevent sticking. Simmer uncovered, stirring occasionally, until pasta is just al dente, about 7–10 minutes. If the soup thickens too much before the pasta is tender, stir in a splash of water or broth.

6. Prepare the cheese thickener: While pasta cooks, melt butter in a small saucepan over medium heat. Sprinkle in flour, whisking constantly for 1–2 minutes to form a smooth roux without browning. Gradually whisk in milk, then add half-and-half, cooking until sauce coats the back of a spoon, about 3–5 minutes. Remove from heat.

7. Add the cheeses: Off the heat, add shredded cheddar and mozzarella in small handfuls, whisking after each addition until fully melted and smooth. Taste and adjust seasoning if needed.

8. Combine soup and cheese sauce: Reduce the main pot’s heat to low and slowly pour the hot cheese sauce into the soup, stirring constantly. Mix until creamy; thin with extra broth or milk if too thick, or simmer gently to thicken if too thin.

9. Final seasoning and texture check: Taste and tweak with extra salt, pepper, or Worcestershire sauce. The soup should be spoonable, rich, and hearty. Turn off heat and let rest 5 minutes to thicken slightly.

10. Serve: Ladle soup into bowls. Top with sliced green onions or chives, diced dill pickles for tang, extra shredded cheddar if desired, and croutons or toasted bun cubes for that final “bun” crunch.

Serving Suggestions

Once your Macaroni Cheeseburger Soup is ready, here are four fun ways to plate it like a pro:

• Garnish with pickled punch: Top each bowl with extra diced dill pickles for an authentic cheeseburger tang.
• Cheddar crown: Sprinkle a handful of additional sharp cheddar just before serving and let it melt into glistening strands.
• Crunchy bun bites: Scatter toasted hamburger-bun cubes or garlic croutons on top for perfect textural contrast.
• Side of greens: Serve alongside a crisp garden salad or quick coleslaw to cut through the creaminess.

Tips For Perfect Macaroni Cheeseburger Soup

Nailing this soup is all about small tweaks that add up to big flavor. Here’s how to customize and troubleshoot like a pro:

• For a lighter version, swap ground beef for turkey or chicken and use extra milk instead of half-and-half.
• Cook macaroni separately and stir in just before serving if you plan on leftovers to prevent mushy pasta.
• Always grate cheese from a block—pre-shredded blends often have anti-caking agents that can make the sauce grainy.
• Turn each bowl into a loaded burger by adding shredded lettuce, diced tomatoes, pickled jalapeños, or a drizzle of burger sauce.
• Leftover soup thickens as it cools; thin it with a splash of milk or broth while reheating over low heat.

How To Store It

This Macaroni Cheeseburger Soup holds up well if stored properly—here’s how to keep it tasting fresh:

• Refrigerate in an airtight container for up to 3 days; the flavors will even deepen overnight.
• If freezing, omit the pasta: freeze the beef-vegetable base and cheese sauce separately for up to 2 months. Thaw in the fridge, reheat gently, then stir in freshly cooked macaroni.
• Reheat leftovers on low heat, stirring frequently; add a splash of broth or milk if the soup has thickened too much.
• Store garnishes like pickles or croutons separately so they stay crisp when added to each bowl.

Frequently Asked Questions

Here are quick answers to the most common questions about Macaroni Cheeseburger Soup:

• Q: How can I make the soup ahead of time, and will the macaroni become too soft?

You can prepare up to the cheese-sauce step, refrigerate for 2 days, then reheat, stir in fresh cheese sauce, and add separately cooked macaroni to keep it al dente.

• Q: Can I substitute or omit the bacon, and how does that affect the flavor?

Yes—omit or use turkey bacon for a leaner soup. Boost smokiness with extra smoked paprika or a dash of liquid smoke.

• Q: What should I do if my cheese sauce becomes grainy or separates?

Remove from heat, whisk in warm broth or milk by the tablespoon until smooth. Next time, melt cheese off-heat in small batches and use freshly shredded cheese.

• Q: How do I adjust the soup’s thickness if it’s too thin or too thick after combining?

Thin by stirring in extra broth or milk. To thicken, simmer uncovered on low heat until it reduces, stirring often.

• Q: What’s the best way to store and reheat leftovers without losing flavor or texture?

Store in airtight containers refrigerated up to 3 days. Reheat on low, add liquid if needed, and stir gently until just warmed through.

• Q: Can I freeze this macaroni cheeseburger soup, and how will it hold up?

Freeze beef base and cheese sauce separately (no pasta) for up to 2 months. Thaw, reheat gently, then add freshly cooked macaroni.

• Q: What vegetarian or gluten-free modifications can I make?

Use meatless crumbles with vegetable broth, increase tomato paste or add soy sauce. For GF, swap pasta for a GF variety and use gluten-free flour and Worcestershire sauce.

What Makes This Special

There’s something ridiculously fun about turning two all-time favorites—macaroni and cheese plus cheeseburgers—into one soul-warming bowl. Each spoonful hits you with meaty richness, creamy tang, and playful garnishes that take you right back to burger night. Trust me, you’ll want to print this recipe, bookmark it, and share your delicious results. Drop a comment below if you customize it or have any questions—I can’t wait to hear how your kitchen turns into the coziest diner in town!

Print Recipe

Macaroni Cheeseburger Soup

Author: Jason Brooks Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 10 mins

Calories: 550

Description

Hearty ground beef and bacon simmer with tomatoes, onions, and spices before tender elbow macaroni swims in a velvety cheddar sauce. Each spoonful pops with smoky paprika and the tang of pickles for an unforgettable twist on burger night.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tbsp olive oil

• 1 lb (450 g) ground beef (80–90% lean)

• 4 slices bacon, chopped (optional but recommended)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced small

• 2 celery stalks, diced small

• 1 small green bell pepper, diced (optional)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 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

• 1 can (14.5 oz / 410 g) diced tomatoes, drained (optional but tasty)

• 1 1/2 cups dry elbow macaroni (about 6 oz / 170 g)

• 2 1/2 cups (about 250 g) shredded sharp cheddar cheese

• ¹⁄₂ cup (50 g) shredded mozzarella cheese (optional, for extra stretch)

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 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, for a little heat)

• ¹⁄₄ cup sliced green onions or chives, for garnish

• ¹⁄₂ cup diced dill pickles, for garnish (classic burger flavor, optional)

• ¹⁄₂ cup croutons or toasted hamburger buns cut in cubes, for garnish (optional)

Instructions

1. Brown the bacon and beef:
2. - Place a large heavy-bottomed pot or Dutch oven over medium heat.
3. - Add the chopped bacon and cook until it renders fat and becomes browned and crispy, about 5–7 minutes.
4. - 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.
5. - If there is an excessive amount of fat, spoon off most of it, leaving about 1–2 tablespoons in the pot for flavor.
6. Sauté aromatics and vegetables:
7. - Add the olive oil if the pot looks dry.
8. - Stir in the diced onion, carrots, celery, and green bell pepper (if using).
9. - Cook over medium heat, stirring occasionally, until the vegetables soften, 6–8 minutes.
10. - Add the minced garlic and cook for 30–60 seconds, just until fragrant.
11. Build the burger base:
12. - Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly; it should darken in color.
13. - Add Worcestershire sauce, smoked paprika, oregano, parsley, mustard powder, salt, black pepper, and red pepper flakes if using.
14. - Stir well so the spices coat the meat and vegetables.
15. Add liquids and simmer:
16. - 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.
17. - Bring the mixture to a gentle boil over medium-high heat.
18. - Once boiling, reduce the heat to medium-low, cover partially with a lid, and simmer for 10–15 minutes to blend the flavors.
19. Cook the macaroni in the soup:
20. - Add the dry elbow macaroni directly to the simmering soup.
21. - Stir well to prevent the pasta from sticking to the bottom.
22. - Simmer uncovered, stirring occasionally, until the macaroni is just al dente, usually 7–10 minutes, depending on brand. Check the package for guidance and start tasting a couple of minutes early.
23. - If the soup becomes too thick before the pasta is done, add a splash of water or broth as needed.
24. Prepare the cheese thickener:
25. - While the pasta cooks, in a small saucepan melt the butter over medium heat.
26. - Sprinkle in the flour and whisk constantly to form a smooth paste (roux). Cook for 1–2 minutes; it should bubble gently but not brown heavily.
27. - Gradually pour in the milk while whisking continuously to avoid lumps.
28. - Once smooth, add the half-and-half or heavy cream, whisking until the mixture is thickened enough to coat the back of a spoon, about 3–5 minutes.
29. - Remove the saucepan from the heat.
30. Add the cheeses:
31. - Off the heat, slowly add the shredded cheddar and mozzarella to the milk mixture a small handful at a time.
32. - Whisk after each addition until the cheese melts and the sauce is smooth before adding more.
33. - Taste the cheese sauce and adjust salt and pepper if needed. This should taste like rich, seasoned cheese sauce.
34. Combine soup and cheese sauce:
35. - Once the macaroni is al dente, turn the main soup pot to low heat.
36. - Slowly pour the hot cheese sauce into the soup, stirring constantly.
37. - Stir until fully combined and creamy. If the soup seems too thick, loosen it with a bit more broth or milk. If it seems too thin, let it simmer gently for a few minutes to thicken, stirring so it doesn’t stick.
38. Final seasoning and texture check:
39. - Taste the soup and adjust with more salt, pepper, or Worcestershire sauce if desired.
40. - The soup should be thick and hearty, almost like a very creamy, spoonable burger-and-mac-and-cheese mixture.
41. - Turn off the heat and let it sit for 5 minutes; it will thicken slightly as it stands.
42. Serve:
43. - Ladle the macaroni cheeseburger soup into bowls.
44. - Top with sliced green onions or chives.
45. - Add diced dill pickles on top for a true cheeseburger flavor.
46. - Sprinkle with extra shredded cheddar if you like.
47. - Garnish with croutons or small toasted hamburger bun cubes for a “bun” element.

Note

• For a lighter version, use lean ground beef, turkey, or chicken and swap half-and-half for additional milk.
• Cook the macaroni separately and add just before serving if you plan for leftovers; this prevents the pasta from soaking up too much liquid overnight.
• Use freshly shredded cheese from a block; pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
• Add toppings like shredded lettuce, diced tomatoes, pickled jalapenos, or a drizzle of burger sauce on each bowl for a fun “loaded burger” feel.
• This soup thickens as it cools; thin leftovers the next day with a splash of milk or broth when reheating on low heat.

Keywords: macaroni cheeseburger soup, cheeseburger soup, beef and pasta soup, creamy cheddar soup, comfort food soup, hearty dinner