Mac Cheeseburger Soup
Mac Cheeseburger Soup is my idea of comfort food when I want something warm, filling, and a little nostalgic. It’s like a cheeseburger in a bowl, but with tender macaroni and a creamy broth that eats like dinner.
The flavor is beefy and savory with that classic mustard-ketchup cheeseburger taste, and the texture is extra satisfying thanks to the pasta and melted cheese. I like this version because it stays smooth and creamy (no stringy cheese) and the seasoning is simple but really noticeable.
For me, this is a great weeknight soup when I want one pot on the stove and something everyone will actually eat. I usually serve it with pickle relish and green onions on top, just like a good burger.
Why You’ll Love This Recipe
Weeknight Friendly: It’s a straightforward stovetop soup that feels like a full meal, not a side dish.
Cheeseburger Flavor: Mustard, ketchup, and Worcestershire give it that familiar burger taste without being weird or overly sweet.
Really Creamy: The roux plus cheddar and cream cheese make the broth rich and smooth.
One-Pot Dinner: You’re cooking the pasta right in the soup, so there’s less to juggle and fewer dishes.
Toppings Make It Fun: Pickles, bacon, and green onions take it from “good soup” to “cheeseburger soup,” fast.
Key Ingredients
Beef base
- Ground beef: I use regular ground beef here since you’re draining the fat anyway. It gives the soup that true hamburger taste.
- Kosher salt: Seasoning the beef early helps it taste like a burger instead of plain meat in broth.
- Black pepper: Use a generous grind if you like a little bite.
- Smoked paprika: This adds a subtle smoky note that reminds me of a grilled burger.
- Garlic powder: I like garlic powder in the beef because it blends in evenly and feels “burger-y.”
Aromatics and broth
- Olive oil: Just enough to get the onions going after the beef comes out of the pot.
- Yellow onion: I prefer yellow onion for this since it turns sweet and mellow as it cooks.
- Garlic: Fresh is best here. It keeps the soup from tasting flat once the dairy goes in.
- Tomato paste: Don’t skip it—this deepens the color and makes the broth taste more like a cheeseburger sauce.
- Beef broth: Use a broth you like the taste of, because it’s the main background flavor.
- Worcestershire sauce: This gives that classic burger savory edge. A little goes a long way.
- Yellow mustard: Regular yellow mustard is the right vibe here, not Dijon.
- Ketchup: Just enough for that familiar burger flavor. It shouldn’t turn the soup sweet.
Pasta
- Elbow macaroni: Classic choice for macaroni soup. I cook it just to al dente so it doesn’t get too soft.
Creamy cheese finish
- Unsalted butter: This is for the quick roux that thickens the soup without making it heavy.
- All-purpose flour: Regular flour is perfect here. It helps the broth turn creamy and spoonable.
- Whole milk: Whole milk gives the best texture, but 2% works if that’s what you keep around.
- Sharp cheddar cheese: Sharp cheddar tastes more like a cheeseburger than mild, especially once it’s melted into the soup.
- Cream cheese: This helps the soup stay smooth and creamy, and it also adds that rich “cheese sauce” feel.
- Salt: I always wait until the end since broth and cheese can be salty already.
Optional toppings
- Dill pickle relish: This is my favorite topping for the full cheeseburger effect. A little goes a long way.
- Cooked crumbled bacon: Adds crunch and salty flavor. It’s great if you want the soup to feel extra hearty.
- Sliced green onions: Fresh and simple, and it helps cut through the richness.
Recipe Instructions
- Brown the beef: Heat a large pot over medium-high heat and cook the ground beef until browned, breaking it up as it cooks. Drain off excess fat.
- Season the beef: Stir the salt, black pepper, smoked paprika, and garlic powder into the drained beef. Transfer the beef to a bowl and set aside.
- Cook the onion: Add the olive oil to the same pot, then add the diced onion and cook until softened, about 4 to 5 minutes.
- Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in the tomato paste: Add the tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly.
- Add the sauces: Stir in the Worcestershire sauce, yellow mustard, and ketchup until everything is well mixed.
- Simmer the soup: Pour in the beef broth and bring to a simmer, then return the seasoned beef to the pot.
- Cook the pasta: Add the elbow macaroni and simmer, stirring often, until the pasta is tender, about 8 to 10 minutes.
- Make the thickener: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk and cook until smooth and slightly thickened.
- Add the thickener: Stir the milk mixture into the soup and let it cook for 2 to 3 minutes, stirring, until the soup looks creamier.
- Melt the cheese: Reduce the heat to low, then stir in the shredded cheddar and cubed cream cheese until fully melted and smooth.
- Season and serve: Taste and add salt if needed, then serve hot with dill pickle relish, bacon, and green onions if you like.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Drain the beef well. You want the soup rich, but not greasy. If there’s a lot of fat left in the pot, the broth can end up a little slick.
Cook the tomato paste until it darkens. That quick minute or two makes a difference. It gives the soup a deeper, more “burger sauce” kind of flavor.
Stir the pasta often. Macaroni loves to sink and stick, especially once the soup starts to thicken. A few good stirs while it simmers keeps it from catching on the bottom.
Keep the heat low for the cheese. High heat can make cheddar go grainy. Once the pasta is tender, I turn it down and melt the cheese slowly.
Stop the pasta at al dente. It will keep softening as the soup sits. If you cook it too long at the start, it can get mushy fast.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Garnish: I like a spoonful of dill pickle relish on each bowl with sliced green onions. It really sells the cheeseburger vibe.
- Bread: Serve it with a crusty loaf, soft dinner rolls, or garlic bread. Something for dipping is always a good idea with this one.
- Sides: French fries or oven wedges on the side make it feel like a diner meal. Even a small handful of chips works if you want crunch.
- Salad: A simple chopped salad with cucumbers and a tangy dressing is nice here. I keep it basic since the soup is rich.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. This soup will thicken as it sits because of the pasta and cheese.
To reheat, warm it gently on the stove or in the microwave. I usually add a splash of broth or milk to loosen it back up.
You can make this recipe ahead, but expect the noodles to soften more overnight. If that bothers you, cook the pasta just barely al dente the first time.
If you want to freeze it, it does work, but the pasta can get softer after thawing. I like freezing individual portions so it’s easy to grab and reheat.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use a different pasta shape?
Yes. Small shapes work best here—shells, ditalini, or small rotini are all good. I’d avoid anything very large because it throws off the “mac and cheeseburger soup” feel.
How do I keep the cheese from turning grainy?
Keep the heat low when you add the cheese, and stir until it melts in. I also recommend shredding your own cheddar if you can, since pre-shredded cheese can melt a little differently.
Can I make it a little spicier?
Absolutely. Add a teaspoon of hot sauce or a pinch of cayenne with the ketchup and mustard, then taste at the end and adjust.
What should I do if the soup gets too thick?
It thickens quickly once it sits, mostly because of the pasta. Just stir in a bit more beef broth or milk while reheating until it’s the consistency you like.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Mac Cheeseburger Soup
Ingredients
Beef base
- 1 lb ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder.
Aromatics and broth
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 2 tbsp ketchup.
Pasta
- 8 oz elbow macaroni.
Creamy cheese finish
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese shredded
- 4 oz cream cheese cubed
- salt to taste.
Optional toppings
- dill pickle relish
- cooked crumbled bacon
- sliced green onions.
Instructions
Brown and build flavor
- Heat a large pot over medium high heat and cook ground beef until browned then drain excess fat
- stir in salt pepper smoked paprika and garlic powder then transfer beef to a bowl
- add olive oil to the pot and cook onion until softened then add garlic and cook until fragrant
- stir in tomato paste and cook until it darkens slightly then stir in Worcestershire mustard and ketchup.
Simmer and cook pasta
- Add beef broth and bring to a simmer then return beef to the pot
- add elbow macaroni and simmer while stirring often until pasta is tender.
Thicken and melt cheese
- In a small saucepan melt butter over medium heat then whisk in flour and cook for 1 minute
- slowly whisk in milk and cook until smooth and slightly thickened then stir into the soup
- reduce heat to low and stir in cheddar and cream cheese until fully melted and creamy then season with salt to taste and serve hot with optional toppings.
