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Cheeseburger Macaroni Soup

Cheeseburger macaroni soup with a thick, cheddar-cheese broth and tender elbow pasta—made by boiling the soup base, then melting in cheddar and heavy cream until smooth. Finished with savory ground beef and classic cheeseburger-style toppings like pickles and green onions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion for 3 minutes until softened, then add the minced garlic and cook for 1 additional minute.
Build the soup
  1. Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder to the pot, then bring to a boil.
  2. Add the elbow macaroni and boil gently for 8-10 minutes, stirring occasionally, until tender.
Melt and finish
  1. Reduce the heat to low, then stir in the heavy cream and shredded cheddar until fully melted and smooth.
  2. Season with salt and pepper to taste, then serve hot with pickles, green onions, and extra cheddar.

Notes

For the creamiest texture, reduce to low heat before adding the heavy cream and cheddar so the cheese melts without separating. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth or cream if it thickens. Freezing is not recommended because the dairy can change texture after thawing. Dietary swap: use lactose-free heavy cream and lactose-free cheddar if you need a dairy-friendly option.