Cheeseburger Macaroni Soup

This Cheeseburger Macaroni Soup is like having mac and cheese and a cheeseburger all in the same warm bowl. It’s rich, creamy, and bursting with flavor. Every spoonful feels like comfort in a bowl. It’s an absolute winner for all mac and cheese lovers.

This Cheeseburger Macaroni Soup recipe reminds me of a soup I shared with you guys a while ago — my cheese and hamburger potato soup. I actually make it quite often! The only difference with this one is that it includes macaroni, but the taste profile is pretty much the same. You still get those rich umami flavors from the cheese, and it’s super filling thanks to the potatoes.

This version takes it up a notch with that mac and cheese goodness. I served mine with some fresh sourdough bread, but honestly, you can enjoy a bowl of this on its own and feel full and satisfied for hours.

What I love most about this recipe is that it’s a true one-pot meal. You don’t need to cook anything separately — unless you really want to. It’s simple, hearty, and packed with flavor. Definitely one of those comfort meals that hit the spot every single time.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Ground beef
2. Onion
3. Paprika
4. Mixed herb spice
5. Salt, to taste
6. Carrots
7. Potatoes
8. Water/ broth/ stock
9. Elbow macaroni
10. Milk
11. Fresh cream/ half and half
12. Cheese

How I made this Cheeseburger Macaroni Soup

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First thing first that I did is to prepare the vegetables, right? I grated the carrots, diced the onion, and peeled the potatoes. After peeling the potatoes, I cut them into bite-sized chunks. And I used cheese — I didn’t buy the already grated one, so I grated my cheese. There’s no limit here. The more the better, so go generous on the cheese. You can also include Parmesan cheese if you want, and mozzarella if you want to have that cheese pull effect, right? But I only used cheddar cheese, and that was enough for me. I didn’t have all these extras. Your girl is on a last gear here.

So once my veggies were ready, I switched on the stove and preheated my pot, right? I preheated my pot, and once it was hot, I added my ground beef. To show that the pot was hot, it had to sizzle when you put in the ground beef. I browned the ground beef — that could have taken anything from 5 to 10 minutes — and then I went in with the onions and just sautéed everything for an additional 5 minutes.

That’s when I went in with my paprika, my mixed herb spice, and a little bit of salt, okay? Then I gave that a good mix. After that, I added the shredded carrots and the potatoes. Then I went on to add 3 cups of water. After the 3 cups of water, I brought it to a simmer and let it cook for like 10 to 15 more minutes, until the potatoes were tender.

After that 15 minutes, I put in a cup of elbow macaronis and added a cup of milk. I gave it a good stir and then let that cook for another 10 minutes. After 10 minutes, I went in with a cup of fresh cream and just let that cook for like 5 minutes actually. Since the pot was still hot, I switched off the stove so the heat was out. Then I added the cheese, mixed everything, gave it a good stir, and closed the pot. I just let the rest of the thingy cook through from the heat of the soup — just to melt and get the flavors together.

Okay, and then afterwards, my cheeseburger macaroni soup was ready to be served — and boy, did my kids not love it! Oh my word, I live for these bunch of people. ❤️

Tips and common mistakes to avoid

If you’re making this soup as a beginner, don’t stress. I’ve made the mistakes so you don’t have to. Here’s what to look out for:

1. Don’t be shy with the cheese
   Go big on the cheese — that’s where all the flavor comes from. Be generous. You can use different types of cheese together, but your main one should be cheddar. Mozzarella adds that nice cheese pull, and Parmesan gives extra depth.
2. Watch your liquid after adding macaroni
   Once you add the macaroni, it’ll soak up a lot of your liquid. If your soup starts looking thick or dry, add more liquid.
   • Use the same measuring cup for both your macaroni and your liquids.
   • Feel free to go beyond the 4 cups of water or broth if needed.
3. Fix watery soup with a cornstarch slurry
   If your soup turns out too watery, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup.
   • If you’re using a teaspoon, use the same ratio: 1 part cornstarch to 2 parts water.
   • If it’s still too thin, repeat the step until it thickens to your liking.
4. Be mindful of salt if using Parmesan or broth
   Parmesan, broth, and stock already contain salt. I used plain tap water in my recipe, but if you use any of those, skip the salt at the beginning. Instead, taste the soup at the end and add salt only if needed.

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Storing left over Cheeseburger Macaroni Soup

First off, good luck with having any leftovers! I doubt there’ll be any unless you’ve cooked extra on purpose or you’re doing meal prep.

• If you do have leftovers, remove the soup from the pot and transfer it into an airtight container. Store it in the fridge for up to four days.
• I’ve never frozen this exact soup before, but I did freeze the cheeseburger potato soup, and it froze really well. It stayed in the freezer for two months, but I’m sure it can go up to three months.
• I usually store my soups in Ziploc bags because it saves space in the freezer. Once the soup is in the bag, I roll a rolling pin over it to make it flat. That way, it freezes and thaws faster.
• You can also store your soup in mason jars or any airtight container if that’s what you prefer.
• To reheat, remove the soup from the freezer and let it thaw either on the counter or in the fridge.
• Once thawed, reheat it in the microwave or on the stove. You may need to add a little bit of liquid to bring it back to the original consistency, unless it was already watery — then you’re good to go.