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Cheeseburger Macaroni Soup

Cheeseburger macaroni soup is a rich American main dish with ground beef, tender elbow macaroni, and a thick cheddar cheese broth. It’s simmered until the pasta is cooked, then finished with melted shredded cheddar and heavy cream for a creamy, spoonable texture.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650

Ingredients
  

ground beef
  • 1.5 lb ground beef
elbow macaroni
  • 2 cup elbow macaroni, uncooked
onion and garlic
  • 1 onion, diced
  • 3 cloves garlic, minced
broth and cheese base
  • 4 cup beef broth
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 2 cup shredded cheddar
  • 1 cup heavy cream
seasonings and serving
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 0.5 tsp garlic powder
  • Pickles, green onions, and extra cheddar for serving
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté the base
  1. Brown the ground beef in a large pot over medium-high heat and drain the fat.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Build the soup
  1. Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring to a boil.
  2. Stir in the uncooked elbow macaroni and cook for 8-10 minutes, until the pasta is tender.
Finish creamy and serve
  1. Reduce the heat and stir in the heavy cream and shredded cheddar until fully melted.
  2. Season with salt and pepper to taste, then serve with pickles, green onions, and extra cheddar.

Notes

Pro tip: if the soup thickens while standing, loosen it with a splash of beef broth before serving. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, stirring to smooth out the cheese. Freezing is not recommended because the macaroni and dairy can change texture. For a lower-fat option, use reduced-fat cheddar and light cream while keeping the same method.