When I first heard about Macaroni Cheeseburger Soup, I knew I had to try it. This recipe combines two of my favorite comfort foods into one incredible, hearty dish. It’s like a warm hug in a bowl, packed with beefy, cheesy goodness and tender pasta.

The result was so creamy and satisfying that it instantly became a new favorite in my house. I promise, once you try this, you’ll be making it on repeat for every cozy night in.

Ingredients

Here are the key ingredients you’ll need to create this delicious soup.

1 lb ground beef: I recommend using an 80/20 lean-to-fat ratio for the best flavor and texture.
1 teaspoon seasoned salt: This adds a complex, savory flavor that regular salt can’t quite match.
1/4 teaspoon black pepper: Freshly ground pepper will give you the most robust taste.
1/4 cup (1/2 stick) butter: Use unsalted butter to control the overall saltiness of the dish.
1 small yellow onion, diced: Yellow onions provide a mild sweetness that complements the beef.
1 medium carrot, peeled and sliced: This adds a touch of sweetness and color to the soup.
1-2 stalks celery, sliced: Celery provides a subtle, savory base note to the soup’s flavor profile.
4 cloves garlic, minced: For the best flavor, use fresh garlic instead of the pre-minced jarred kind.
4 tablespoons all-purpose flour: This is essential for thickening the soup and creating a creamy base.
6 cups chicken or beef broth: Beef broth will create a richer, deeper flavor, but chicken broth also works well.
2 cups uncooked elbow macaroni: This classic pasta shape is perfect for soaking up the cheesy sauce.
1 cup heavy cream or half and half: Heavy cream will result in a richer, more decadent soup.
16 oz Velveeta cheese, cubed: Velveeta is the secret to an ultra-smooth and creamy cheese sauce that won’t separate.

Note: The ingredients listed will make enough for several servings, typically feeding a family of 6.

Variations

Want to customize your soup? Here are a few simple variations to try.

Spicy Kick: Add a diced jalapeño along with the onions or a pinch of red pepper flakes for some heat.
Different Meats: Swap the ground beef for ground turkey or ground chicken for a leaner option.
Extra Veggies: Feel free to add diced bell peppers, mushrooms, or corn for more nutritional value and texture.
Dairy-Free Option: Use a plant-based ground meat alternative, dairy-free cheese, and a full-fat oat or soy milk instead of heavy cream.
Flavor Boosters: A tablespoon of Worcestershire sauce or a teaspoon of Dijon mustard can add a new layer of savory depth.

Cooking Time

This recipe is perfect for a weeknight meal as it comes together quickly.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

You only need a few basic kitchen tools to make this soup.

Large Pot or Dutch Oven: A heavy-bottomed pot is ideal for browning the meat and simmering the soup evenly.
Wooden Spoon or Spatula: Use this for breaking up the ground beef and stirring the ingredients.
Knife and Cutting Board: Essential for dicing the vegetables and cubing the cheese.
Measuring Cups and Spoons: For accurately measuring all your ingredients to ensure the perfect consistency.

How to Make Macaroni Cheeseburger Soup?

This soup is surprisingly simple to make. Just follow these step-by-step instructions for a perfect result every time.

Brown the Beef and Sauté the Veggies

In a large pot or Dutch oven over medium-high heat, add the ground beef. Use a wooden spoon to break it apart as it cooks. Once it’s browned, season it with the seasoned salt and black pepper. Reduce the heat to medium, add the butter, and let it melt. Toss in the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 10 minutes, or until the vegetables have softened.

Create the Soup Base

Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir continuously for one minute to cook out the raw flour taste. This step is crucial for creating the roux that will thicken your soup. Gradually pour in the chicken or beef broth, stirring constantly to prevent clumps. Scrape up any browned bits from the bottom of the pot, as these add a ton of flavor.

Cook the Macaroni

Bring the broth to a gentle simmer. Once it’s simmering, stir in the uncooked elbow macaroni. Let the soup continue to simmer gently, allowing the pasta to cook until it is al dente, which should take about 5-7 minutes. Be sure to stir occasionally to prevent the macaroni from sticking to the bottom of the pot.

Make It Cheesy

Turn off the heat completely. This prevents the cream and cheese from curdling. Stir in the heavy cream, followed by the cubed Velveeta cheese. Continue to stir until the cheese is completely melted and the soup is smooth and velvety. Give it a final taste and season with more salt and pepper if needed. Now it’s ready to serve and enjoy!

Additional Tips for Making this Recipe Better

After making this a few times, I’ve discovered a few tricks that take it to the next level.

I find that shredding a little extra sharp cheddar cheese on top right before serving adds a nice flavor contrast to the creaminess of the Velveeta.
Don’t be afraid to add a splash of pickle juice or some chopped pickles as a garnish. It sounds strange, but it gives it that classic cheeseburger tang that I absolutely love.
For an even richer flavor, I like to use a combination of beef and chicken broth instead of just one. It adds more complexity to the soup base.
To prevent the macaroni from getting too mushy, I make sure to cook it just until it’s al dente. It will continue to soften as it sits in the hot soup.

How to Serve Macaroni Cheeseburger Soup?

Serving this soup is all about embracing the cheeseburger theme. Ladle the hot soup into bowls and top it with classic burger fixings. Some great options include shredded lettuce, diced tomatoes, chopped red onions, and a sprinkle of toasted sesame seeds. For a bit of crunch, serve it with a side of crusty bread, crackers, or even some croutons on top. A dollop of sour cream or a drizzle of ketchup can also be fun additions.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this soup.

Calories: Approximately 650-750 kcal
Protein: Around 35g
Carbohydrates: Roughly 45g
Fat: About 40g

Make Ahead and Storage

This soup is great for meal prep or saving leftovers for another day.

Storing: To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. The pasta will absorb more liquid as it sits, making the soup thicker.

Freezing: You can freeze this soup, but the texture of the pasta and the dairy base may change slightly upon reheating. For best results, freeze the soup base without the macaroni and cream. When you’re ready to eat, thaw the soup, bring it to a simmer, and then add the freshly cooked macaroni and cream.

Reheating: Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally until it’s warmed through. You may need to add a splash of broth or milk to thin it out to your desired consistency. Avoid boiling it, as this can cause the dairy to separate.

Why You’ll Love This Recipe?

There are so many reasons this soup will become a staple in your meal rotation.

Ultimate Comfort Food: It combines the best parts of a juicy cheeseburger and creamy mac and cheese into a single, satisfying soup. It’s the perfect meal for a chilly day.
Quick and Easy: With a total time of just 35 minutes, this recipe is perfect for busy weeknights when you need something delicious on the table fast.
Family-Friendly: The familiar flavors of cheeseburgers and pasta make this a guaranteed hit with both kids and adults. It’s a meal the whole family will get excited about.
Highly Customizable: You can easily adjust the ingredients to suit your taste. Add different vegetables, use a different type of meat, or spice it up to make it your own.