Cheeseburger Macaroni Soup

The first thing you notice is how the macaroni drinks up the savory broth as it cooks. This soup goes from a pot of beef, tomatoes, and broth to a creamy, cheese-filled bowl without needing a separate pasta pot. I like that the elbows cook right in the soup, so their starch helps give the broth a little body.

The order matters: flour goes in after the beef and onion, then the broth is stirred in gradually. That gives the soup a head start on its creamy texture before the pasta goes in. Milk warms gently at the end, and sharp cheddar melts in after the pot comes off the heat, keeping the cheese smooth rather than stringy. The finished cheeseburger macaroni soup is hearty, tangy, and full of tender pasta.

Why the Macaroni Cooks in the Broth Instead of a Separate Pot

Cooking the elbows directly in the soup is more than a shortcut. As the pasta simmers, it takes on the beefy, tomato-rich liquid instead of getting drained and rinsed away from it. The starch released into the pot also helps the broth feel more substantial, which suits a soup meant to eat like a cheeseburger-and-pasta dinner.

That only works if the liquid has enough structure before the pasta arrives. Flour gets stirred into the beef and onion first, then broth is added gradually so it can blend into a smooth base. Skip that gradual stir and flour clumps are harder to work out once the tomatoes and pasta are in the pot. The result should be creamy and spoonable, not a thin broth with cheese floating in it.

The mustard and Worcestershire keep the beef-and-cheddar combination from tasting flat. They add a little tang and savory depth, while tomatoes bring brightness. Together, those flavors make the soup read as cheeseburger-inspired rather than plain beef macaroni.

What Gives This Soup Its Cheeseburger Flavor and Creamy Finish

• 85% lean ground beef brings the classic savory base. The specified leanness gives you beef flavor without as much excess fat as a fattier grind; drain the pot if a noticeable pool of fat remains after browning.
• Yellow onion and garlic build the aromatic base before the liquid goes in. Dice the onion small so it softens alongside the beef, and mince the garlic so it cooks quickly without leaving large sharp pieces.
• All-purpose flour thickens the broth before the pasta simmers. Whisking isn’t necessary, but adding the beef broth gradually and stirring as you pour helps prevent flour lumps.
• Low-sodium beef broth brings beef flavor while leaving room to season with the kosher salt. A basic store-brand broth works well here; a strongly salted broth can make the finished soup taste saltier as it reduces around the pasta.
• Diced tomatoes with their juices add acidity and tomato flavor without a separate sauce. Keep the juices in the pot; they’re part of the cooking liquid for the macaroni.
• Yellow mustard and Worcestershire sauce give the soup its familiar burger-like tang and savory edge. Yellow mustard fits the flavor best; a sharp Dijon swap will make that note more pronounced.
• Whole milk and sharp cheddar make the finish creamy and distinctly cheesy. Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which is often coated to keep the shreds separate; mild cheddar works too, though the soup will taste less sharp.

How to Build the Soup Without Flour Lumps or Overcooked Macaroni

Brown the Beef and Soften the Onion

Set a 5-quart pot or Dutch oven over medium heat and cook the ground beef with the diced onion, breaking the meat into small pieces as it browns. Give it 6 to 8 minutes, until the beef is browned and the onion has softened. If there is excess fat in the pot, drain it before moving on. A little browned beef is welcome; a greasy layer isn’t.

Cook the Flour, Then Add the Broth Gradually

Stir in the garlic, kosher salt, and black pepper and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute so it coats the beef and onion. Pour in the beef broth gradually, stirring as you go, then add the tomatoes and their juices, Worcestershire sauce, yellow mustard, and paprika. Bring everything to a gentle boil and work out any visible flour lumps as the liquid heats.

Simmer the Elbows Until Tender

Stir in the elbow macaroni, then lower the heat to keep the soup at a gentle simmer. Cook uncovered for 8 to 10 minutes, or follow the pasta package timing, until the elbows are tender. Stir often and scrape along the bottom of the pot. Keep the heat gentle; a hard boil can make the pasta cook unevenly and the liquid reduce too quickly.

Warm the Milk and Melt the Cheddar Off the Heat

Stir in the whole milk and heat gently for 2 to 3 minutes, until the soup is steaming; don’t let it boil. Remove the pot from the heat before adding the shredded cheddar. Stir in a handful at a time, waiting for each addition to melt into the soup before adding more. The finished broth should look creamy, with the cheese melted through rather than clumped together.

Three Easy Ways to Change Up This Cheeseburger Soup

Questions That Come Up When Making Cheeseburger Macaroni Soup

Cheeseburger Macaroni Soup

Cheeseburger macaroni soup combines browned ground beef, tomatoes, and elbow macaroni in a creamy beef broth. Stirring cheddar in off the heat makes the soup smooth and cheesy without boiling it.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 1 yellow onion small, diced
• 2 cloves garlic minced
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 cup all-purpose flour
• 4 cups low-sodium beef broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 tsp Worcestershire sauce
• 1 tsp yellow mustard
• 0.5 tsp paprika
• 8 oz elbow macaroni
• 2 cups whole milk
• 8 oz sharp cheddar cheese shredded

Equipment

• 1 5-quart Dutch oven

Method

 

1. In a 5-quart pot or Dutch oven over medium heat, cook the ground beef and onion, breaking up the beef, until the beef is browned and the onion is softened, 6 to 8 minutes; drain excess fat if needed.
2. Stir in the garlic, salt, and pepper and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
3. Gradually stir in the beef broth, then add the tomatoes with their juices, Worcestershire sauce, yellow mustard, and paprika; bring to a gentle boil, stirring to dissolve any flour lumps.
4. Stir in the macaroni, reduce the heat to maintain a gentle simmer, and cook uncovered, stirring often, until the pasta is tender, 8 to 10 minutes or according to the package directions.
5. Stir in the milk and heat gently until steaming, 2 to 3 minutes; do not boil.
6. Remove the pot from the heat and stir in the cheddar a handful at a time until melted and smooth.

Notes

For the smoothest texture, add the cheddar gradually after removing the pot from the heat. Refrigerate leftovers for up to 3–4 days; freezing is possible, though the dairy may separate slightly when reheated. For a gluten-free variation, use gluten-free elbow macaroni and a gluten-free flour blend.