A Comfort Food Classic with a Homemade Twist
This creamy cheeseburger macaroni soup is one of those recipes that feels like a warm hug in a bowl. It has all the familiar flavors of a classic cheeseburger—savory beef, sharp cheddar, and a rich, creamy base—combined with tender macaroni to make it extra comforting. I started making this on busy weeknights when I wanted something filling but not fussy, and it quickly became a regular at our table.
As it simmers, the kitchen fills with that unmistakable aroma of onions, garlic, and beef, and you know something good is coming. It’s hearty without being heavy, simple but deeply satisfying, and perfect for chilly evenings or when you just want real comfort food.
What You’ll Need to Make This Creamy Soup
This recipe uses everyday ingredients you probably already have on hand. Nothing complicated, just solid basics that work beautifully together.
Ingredients:
- 1 lb ground beef
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 4 cups beef broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Building Flavor from the Very First Step
Start by heating the olive oil in a large pot over medium-high heat. Once it’s warm, add the diced onion and cook until it softens and turns slightly translucent. This usually takes a few minutes, and you’ll notice that gentle, savory smell starting to develop.
Add the minced garlic next and stir for about 30 seconds, just until fragrant. Be careful not to let it brown—burnt garlic can overpower the soup quickly.
Browning the Beef for a Rich, Savory Base
Add the ground beef to the pot and cook it while breaking it apart with a spoon. I like to take my time here and let the beef brown properly; those little caramelized bits add real depth to the soup.
Once the beef is fully cooked, drain off any excess fat if needed. This keeps the soup rich but not greasy.
Turning It into a Hearty, One-Pot Soup
Pour in the beef broth and bring everything to a gentle boil. Add the elbow macaroni and stir well so it doesn’t stick to the bottom of the pot. Let it cook, stirring occasionally, until the pasta is tender.
You’ll notice the broth thickening slightly as the pasta cooks—that’s exactly what you want. It starts to feel more like a meal than a soup at this point.
Making It Creamy Without Overcooking
Lower the heat and stir in the heavy cream. This is an important moment—keep the heat gentle and don’t let the soup boil. Boiling can cause the cream to separate, and you’ll lose that silky texture.
The soup should look smooth, rich, and lightly creamy, with the beef and pasta evenly distributed throughout.
Adding the Cheese for That Cheeseburger Finish
Gradually add the shredded cheddar cheese, stirring constantly. I always do this in small handfuls so it melts evenly and doesn’t clump.
As the cheese melts, the soup becomes luxuriously creamy and takes on that unmistakable cheeseburger flavor. It’s one of my favorite moments in the whole process.
Seasoning and Serving
Season the soup with salt and black pepper to taste. Give it a final stir and let it sit for a minute or two off the heat so everything comes together.
Serve it hot, preferably in deep bowls. I love pairing it with crusty bread or simple crackers, especially when the weather is cold.
Tips for the Best Cheeseburger Macaroni Soup
Use freshly shredded cheddar if you can—it melts better and gives a smoother texture. Pre-shredded cheese works, but it may be slightly grainier.
If the soup thickens too much as it sits, just add a splash of broth or milk when reheating.
Don’t rush the browning step. Well-cooked beef makes a noticeable difference in flavor.
Variations You Can Try
You can easily customize this soup. Add diced carrots or celery with the onions for extra vegetables. A pinch of paprika or mustard powder adds a subtle cheeseburger-style kick.
If you like a little heat, a dash of chili flakes or hot sauce works surprisingly well.
Serving and Storage
This soup is best enjoyed fresh, but leftovers store well. Keep it in an airtight container in the refrigerator for up to three days.
When reheating, warm it gently on the stove or in the microwave, stirring occasionally. Add a little broth or cream if needed to bring back the creamy consistency.
Cheeseburger Soup Questions Answered
Can I use a different pasta shape?
Yes, small pasta shapes like shells or ditalini work well. Just adjust the cooking time slightly.
Can I make this ahead of time?
You can, but the pasta will continue to absorb liquid. It’s best to slightly undercook the pasta if you plan to reheat later.
Can I freeze this soup?
Cream-based soups don’t always freeze perfectly, as the texture can change. If you do freeze it, stir well when reheating and expect a slightly different consistency.
Is there a lighter option?
You can use half-and-half instead of heavy cream and reduce the cheese slightly. It won’t be quite as rich, but it will still be comforting and flavorful.
This creamy cheeseburger macaroni soup is one of those reliable recipes you’ll come back to again and again. It’s simple, filling, and exactly the kind of homemade comfort food that makes everyone ask for seconds.
