All the bold, savory flavors of a classic cheeseburger—juicy ground beef, onions, melty cheddar, and tender macaroni—simmered into one creamy, comforting soup. This hearty, no-fuss dish comes together in a single pot in under 30 minutes, making it the ultimate weeknight winner. It’s like mac and cheese met a burger and became best friends.
Why You’ll Love This Recipe
This isn’t just another soup—it’s dinner simplified. Inspired by childhood favorites and retro casserole vibes, this recipe turns your favorite fast food fixings into a cozy, spoonable meal. With minimal cleanup, maximum flavor, and ingredients you likely already have, it’s comfort food at its most convenient.
Perfect for:
Busy weeknights and last-minute dinners
Picky eaters and family-friendly meals
Meal prep and freezer-friendly batches
Fans of tater tot hotdish, chili mac, or stovetop mac & cheese
Ingredients (Serves 4–6)
FOR THE SOUP BASE
1 lb (450g) ground beef (80/20 recommended for flavor)
1 medium onion, diced (~1 cup)
2 cups (480ml) beef broth (low-sodium preferred)
2 cups (200g) elbow macaroni (uncooked)
1 cup (240ml) whole milk (or half-and-half for extra richness)
1 cup (100g) shredded sharp cheddar cheese, freshly grated (not pre-shredded!)
Salt and freshly ground black pepper, to taste
OPTIONAL ADD-INS & GARNISHES
1 tbsp yellow mustard or ketchup (for that burger tang!)
Dash of Worcestershire sauce (adds umami depth)
Pickle slices, diced dill pickles, or relish
Crispy bacon bits
Sliced green onions or fresh parsley
Extra shredded cheese or crushed potato chips
Step-by-Step Instructions
BROWN BEEF & ONIONS
In a large pot or Dutch oven over medium heat:
Add ground beef and diced onion.
Cook 6–7 minutes, breaking up the meat with a spoon, until beef is fully browned and onions are soft.
Drain excess fat if desired.
ADD BROTH & BOIL
Pour in beef broth, scraping up any browned bits from the bottom of the pot—this adds incredible flavor.
Increase heat to high and bring to a rolling boil.
COOK THE MACARONI
Stir in dry elbow macaroni.
Return to a boil, then reduce to a gentle simmer.
Cook 7–9 minutes, stirring occasionally, until pasta is al dente and has absorbed some liquid.
ADD MILK & MELT THE CHEESE
Reduce heat to low.
Slowly pour in milk, stirring constantly.
Gradually add shredded cheddar, a handful at a time, stirring until fully melted and smooth.
SEASON & FINISH
Stir in mustard, ketchup, or Worcestershire sauce (if using).
Season with salt and pepper to taste.
For creamier texture, stir in an extra splash of milk.
SERVE HOT & DELICIOUS
Ladle into bowls and garnish with:
A sprinkle of extra cheddar
Diced pickles or relish
Green onions or parsley
Crushed potato chips for crunch
Serve hot with:
Crusty bread, garlic toast, or dinner rolls
A side salad or coleslaw
Cold beer or lemonade
You Must Know
Use freshly grated cheese —pre-shredded contains anti-caking agents that make sauce grainy.
Don’t boil after adding milk —keep heat low to prevent curdling.
Pasta will absorb liquid as it sits —add broth or milk when reheating.
Tastes better the next day! Flavors meld beautifully overnight.
Freezer-friendly? Best without dairy—freeze base, then add milk/cheese when reheating.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
Freeze without milk and cheese for up to 3 months. Add fresh when reheating.
Ingredient Substitutions
Ground beef Turkey, chicken, pork, or plant-based crumbles Adjust cook time as needed
Milk Half-and-half, evaporated milk, or oat milk Richer or dairy-free option
Cheddar cheese Colby Jack, Gouda, or vegan cheese For different melt and flavor
Elbow macaroni Any small pasta (ditalini, shells, etc.) Or gluten-free alternative
Beef broth Vegetable or chicken broth Dietary preferences
Serving Suggestions
Serve family-style right in the pot for rustic charm.
Great for potlucks—bring the whole pan!
Double the batch and freeze half for future comfort.
Pack in thermoses for lunch (reheat safely).
Cultural Context
Rooted in American “dump-and-stir” cooking and mid-century casserole culture, this recipe celebrates how simple ingredients—beef, pasta, cheese, and onions—can become something deeply satisfying. Found at weeknight tables, dorm rooms, and creative kitchens alike, it honors the joy of turning everyday staples into something truly special.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use a larger pot or work in batches.
Want more veggies? Add diced carrots, celery, or bell peppers with the onions.
Make ahead: Chop onions and grate cheese 1–2 days ahead. Store separately.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use canned soup instead of broth?
A: Not recommended—this recipe relies on uncondensed liquids for proper texture.
Q: Why did my soup turn out grainy?
A: Likely due to pre-shredded cheese or high heat. Use fresh cheddar and keep heat low.
Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients.
Q: Can I make it in a slow cooker?
A: Absolutely! Brown beef first, then add all ingredients except milk and cheese. Cook on LOW 4–6 hours. Stir in milk/cheese last 30 mins.
Q: Can I air fry it?
A: No—but reheat individual portions at 375°F for 6–8 mins.
Allergy Information
Contains: dairy (milk, cheese), wheat (in pasta), eggs (in some processed meats).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths, cheeses, and condiments.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings
Calories: 380
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 32g
Fiber: 2g
Sugar: 5g
Protein: 20g
Sodium: 680mg
This soup doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with beef, boldness, and someone who says, “Let’s make it together.”
One-Pot Macaroni Cheeseburger Soup
