Cheeseburger Macaroni Soup is one of those recipes that feels like a warm hug on a chilly day. It’s hearty, nostalgic, and unbelievably satisfying, especially when the cheddar melts into the broth and turns everything creamy and rich. I make this soup whenever I want something filling but still easy enough to throw together after a long day. The aroma alone is enough to make everyone wander into the kitchen before it’s even done.
This soup delivers all the flavors of a classic cheeseburger in a cozy, spoonable form, with tender macaroni and sweet carrots balancing the savory beef and cheese. If you’ve ever wished you could eat a cheeseburger without the mess, this is as close as it gets.
Ingredients You’ll Need
This recipe uses everyday ingredients, and the results taste anything but ordinary.
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt
- Pepper
- Onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 cup matchstick carrots
- 1 ½ cups uncooked macaroni noodles
- 1 cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
You can adjust the seasoning to your taste, but I love how these spices come together—it reminds me of a cheesy, seasoned burger patty melted into a comforting soup.
Browning the Beef and Building Flavor
Start by warming the olive oil in a large pot over medium-high heat. When it shimmers, add the ground beef and diced onion. Break the meat apart as it cooks and let it brown well. This is where the soup gets its deep, meaty foundation, so don’t rush it.
When the beef is cooked through and the onions soften and go translucent, add the minced garlic. The fragrance hits instantly, and it always makes me pause for a moment because it smells so good. Cook just a short time—garlic can scorch quickly, and you don’t want that sharp taste.
Sprinkle in the flour and stir constantly. This step thickens the soup later, and you’ll notice the flour turning slightly golden as it cooks. It’s a small detail that makes a big difference in texture.
Bringing the Soup Together
Pour in the chicken broth slowly while stirring to avoid lumps. Bring it to a gentle simmer.
Add the heavy cream along with salt, pepper, onion powder, Italian seasoning, and paprika. The soup turns luscious and aromatic, and you’ll notice the color deepen slightly as the spices bloom.
Tip in the matchstick carrots and macaroni noodles. Boil briefly, then reduce to a low simmer. Stir occasionally so the pasta cooks evenly and doesn’t stick. At this point the kitchen smells like a diner on a Sunday morning—rich, savory, and unbelievably inviting.
Melting in the Cheese
When the macaroni is tender but still has a little bite, it’s time for the cheese. Add the shredded cheddar and parmesan and stir until they melt completely into the soup.
The broth turns creamy and velvety, the kind of texture you want to wrap around you like a blanket. I always love watching the cheese melt because it feels like the dish is coming alive right in the pot.
Give it a taste and adjust seasoning if needed. Then serve it warm and enjoy immediately.
Serving and Storing
This soup is excellent on its own, but it also pairs beautifully with crusty bread, garlic toast, or even a simple side salad to cut through the richness.
Store leftover soup in an airtight container in the refrigerator for up to three days. The pasta will soak up more liquid as it sits, so add a splash of broth or water when reheating if you like it thinner.
Variations to Try
Try adding a spoonful of mustard or ketchup for a tongue-in-cheek “burger” twist.
Swap the macaroni for egg noodles, penne, or even rice for a different texture.
Stir in diced pickles or a drizzle of Worcestershire for deeper savory notes.
Top bowls with crispy bacon or additional cheddar if you’re feeling indulgent.
Nutrition Snapshot
This soup is rich and satisfying, offering protein, carbohydrates, and a nice dose of calcium from the cheese. It’s meant to be comfort food, so portioning is the key if you’re watching calories. One small bowl will warm you through without overwhelming you.
Questions Home Cooks Ask
Can I make this soup without heavy cream?
Yes. Half-and-half works, or even whole milk, though the soup won’t be as thick or luxurious.
Is it okay to use ground turkey or chicken?
Absolutely. The flavor changes slightly, but it’s still delicious and lighter.
Can I freeze this soup?
It can be frozen, but the cheese may separate slightly when reheated. If you do freeze it, reheat gently and stir well.
Cheeseburger Macaroni Soup is simple, hearty, and deeply comforting. Every time I make it, I’m reminded why classic, no-frills recipes stick around for generations: they just work, they taste amazing, and they make people happy.
