Cold evenings have a way of nudging me toward the stove. I’ll think I’m only warming up leftovers, then I spot a half box of elbows on the shelf, some ground beef in the fridge, and one lone carrot that keeps rolling around the crisper. This soup started on a night like that—nothing fancy planned, just a quick pot of something filling. Half an hour later the kitchen smelled like a cozy diner: onions softening, beef browning, garlic hitting the heat. A handful of pasta went in and the broth turned creamy once the cheddar melted. It tasted like the best parts of a cheeseburger and a bowl of tomato soup decided to team up. That became our go-to formula for this One-Pot Macaroni Cheeseburger Soup—simple ingredients, no processed cheese blocks, and a silky texture that comes from real cheese and a little patience.
This is weeknight cooking that doesn’t ask for much: one pot, a wooden spoon, and basic pantry things. The soup is thick and hearty, almost stew-like once the pasta swells. If you prefer a looser bowl, that’s easy to adjust with extra broth. If you like it extra cheesy, you can stir in more cheddar at the end. The point is, it’s flexible. A few careful steps—the kind you do almost automatically when you cook all the time—make the difference between “fine” and “let’s make this again.” Take the time to soften the onions, brown the beef well, and shred your own cheese so it melts smoothly. Everything else falls into place.
What This Soup Tastes Like
Imagine the familiar flavors of a classic cheeseburger—beef, onion, tomato, a whisper of mustard, a mellow dill note—folded into a creamy tomato-cheddar broth with tender macaroni. The broth isn’t gloopy and it isn’t thin; it sits right in the middle with a soft, velvety feel. Every spoonful has a little pasta, a bit of beef, and the gentle tang from tomatoes and pickles balancing the richness. If you enjoy a patty-melt vibe, you’ll recognize that same toasted-cheese depth once the cheddar melts through.
Why You’ll Make It More Than Once
-
Fast, one pot, and weeknight-friendly. From chopping board to bowl in about 35 minutes.
-
No processed cheese. Real cheddar (plus a touch of cream or milk) makes it silky without going heavy.
-
Pantry staples. Pasta, canned tomatoes, broth, and ground beef are easy to keep on hand.
-
Kid-and-grown-up approved. Familiar flavors, gentle seasoning, and easy to customize.
-
Leftovers reheat well. The pasta keeps soaking up flavor; you can loosen with broth when warming.
Key Ingredients (with real-world notes)
-
Ground beef (85–90% lean): Enough fat for flavor without making the pot greasy. If yours is fattier, spoon off excess after browning.
-
Onion + carrot + celery: A small, classic trio that builds a round base. If you’re short on time, onion and carrot alone work.
-
Garlic: Two cloves, three if they’re small. Add it after the onion softens so it doesn’t scorch.
-
Tomato paste: A spoonful to deepen the “burger” flavor and add color.
-
Diced tomatoes (canned): Fire-roasted if you have them; they add light smokiness.
-
Low-sodium beef broth: Lets you season accurately at the end.
-
Elbow macaroni: Small shapes cook evenly and carry broth. Shells or ditalini also work.
-
Yellow mustard + Worcestershire: Quiet background notes that make the soup taste like a burger without shouting.
-
Dill pickle brine (optional, but excellent): A splash brightens everything. If you like pickles on a burger, this will make sense.
-
Sharp cheddar, freshly shredded: Melts smoother than pre-shredded. A mix of sharp and mild cheddar gives both flavor and melt.
-
Milk or light cream: Just enough to round the edges. Whole milk works; cream is richer.
-
Paprika + black pepper: Gentle warmth and color without heat.
Tools You’ll Need
-
A heavy-bottomed pot or Dutch oven (5–6 quarts).
-
Wooden spoon.
-
Box grater for the cheese.
Step-by-Step: How to Make It
-
Warm the pot. Set a Dutch oven over medium heat. When it feels warm, drizzle in a tablespoon of olive oil.
-
Soften the aromatics. Add the chopped onion, carrot, and celery with a small pinch of salt. Cook, stirring now and then, 5 to 7 minutes, until the onion looks translucent and the carrot begins to soften. If the pan looks dry, add a splash more oil.
-
Bloom the garlic and tomato paste. Stir in the minced garlic and cook 30 seconds. Add the tomato paste and cook another minute, pressing it into the pan until it darkens slightly; this builds a richer base.
-
Brown the beef. Crumble in the ground beef. Season with ½ teaspoon kosher salt and a few grinds of black pepper. Cook, breaking it up, until it’s no longer pink and you see browned bits on the bottom, 5 to 7 minutes. If there’s a lot of fat, spoon off most, leaving a tablespoon for flavor.
-
Deglaze and season. Stir in Worcestershire and mustard. Scrape the pan bottom so those browned bits melt into the mixture.
-
Add liquids and pasta. Pour in the broth and the can of diced tomatoes with their juices. Bring to a lively simmer. Stir in the macaroni. The pasta will want to sink and stick; give it a good stir so it cooks evenly.
-
Simmer until pasta is tender. Cook 8 to 10 minutes, stirring occasionally, until the macaroni is just al dente. If the soup looks too thick before the pasta is done, add ½ cup hot water or more broth.
-
Make it creamy. Lower the heat. Stir in the milk or cream. Add the shredded cheddar by small handfuls, stirring between each addition until completely melted and smooth. Keep the heat gentle here—boiling can make cheese grainy.
-
Brighten and balance. Taste. Add another pinch of salt if needed, a little more black pepper, and up to 1 tablespoon dill pickle brine or a small splash of apple cider vinegar for balance.
-
Rest briefly. Turn off the heat and let the soup sit 3 to 5 minutes. It thickens slightly as the pasta settles. Adjust with a splash of warm broth if you prefer it looser.
-
Serve. Ladle into bowls. Top with a little extra cheddar, a few diced pickles or chives, and a sprinkle of paprika if you like.
Practical Tips That Matter
-
Cheese melts best when grated fresh. Pre-shredded cheese often contains starches that make the soup less silky.
-
Heat control is everything. Keep it at a low simmer when the cheese goes in. If it starts to separate, pull the pot off the heat and whisk in a tablespoon or two of cold milk to bring it back.
-
Right-now vs. later. The pasta keeps absorbing liquid as it sits. If you’re cooking for leftovers, stop the pasta one minute shy of tender and plan to add more broth when reheating.
Ingredient Swaps and Variations
-
Beef options: Ground turkey or chicken work; add a teaspoon of olive oil and an extra splash of Worcestershire for depth.
-
Pasta shapes: Ditalini, small shells, or cavatappi keep the spoonfuls balanced. Gluten-free elbows are fine; cook gently and check early.
-
Cheese mix: A 50/50 blend of sharp cheddar and Monterey Jack melts beautifully. Smoked cheddar adds a subtle grilled note.
-
Vegetable add-ins: A cup of diced potatoes makes it heartier (simmer until just tender before adding pasta). Stir in a handful of baby spinach at the end for color.
-
Spice profile: A pinch of chili powder or smoked paprika nudges it toward “chili-mac” territory. Keep it light to protect the cheeseburger flavor.
-
Tomato style: If you prefer a smoother base, use crushed tomatoes instead of diced.
Make-Ahead, Storage, and Reheating
-
Make-ahead: Cook through step 7 (stop before adding dairy and cheese). Cool, cover, and refrigerate up to 2 days. Rewarm gently, then add milk and cheese right before serving.
-
Storage: Refrigerate leftovers in a sealed container for 3 to 4 days.
-
Reheating: Warm on the stovetop over low heat, adding broth or milk to loosen. Stir often to keep the cheese smooth.
-
Freezing: Dairy and pasta don’t love the freezer together. If you plan to freeze, cook the base without dairy and pasta; cool and freeze up to 2 months. Reheat, add fresh pasta to simmer, then finish with milk and cheese.
Troubleshooting (Real Kitchen Fixes)
-
Soup turned too thick: Add warm broth in small splashes until it reaches your favorite consistency.
-
Cheese looks grainy: The pot was likely too hot. Remove from heat and whisk in a few tablespoons of milk. Next time, lower the heat before adding cheese.
-
Under-seasoned: Add salt in tiny pinches, taste, then consider a teaspoon of pickle brine or a squeeze of ketchup to nudge the “burger” note.
-
Too salty: A little milk can soften saltiness, and a small squeeze of tomato paste or a splash of water helps balance.
Serving Suggestions
-
On top: A few diced dill pickles or green onions. A tiny swirl of ketchup and mustard for a playful nod to the burger theme works if you like that flavor.
-
On the side: Toasted buns brushed with butter, garlic bread, or a crisp green salad with a vinegar-forward dressing.
Frequently Asked Questions
Can I make it without dairy?
Yes. Use full-fat unsweetened oat milk or cashew milk for creaminess and a dairy-free cheddar alternative that melts well. Add it off the heat.
Can I double it?
Absolutely. Use a bigger pot and stir more frequently so the pasta cooks evenly. You may need to add a little extra broth.
What if I only have pre-shredded cheese?
It will work, but melt it slowly and expect the broth to be a touch less smooth. If it clumps, whisk in a little warm milk.
Is the mustard required?
It’s subtle but helpful. If you skip it, add a small splash of pickle brine or vinegar for balance.
One-Pot Macaroni Cheeseburger Soup (No Velveeta)
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced small
- 1 small carrot diced small
- 1 small celery rib diced small (optional but good)
- 2 garlic cloves minced
- 1 Tbsp tomato paste
- 1 lb 450 g ground beef, 85–90% lean
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- 4 cups 960 ml low-sodium beef broth, plus more as needed
- 1 can 14.5 oz/410 g diced tomatoes, with juices (fire-roasted if available)
- 1½ cups 180 g elbow macaroni
- ½ cup 120 ml whole milk or ⅓ cup light cream
- 2 –2½ cups 200–250 g freshly shredded sharp cheddar cheese
- ½ –¾ tsp kosher salt to taste
- Freshly ground black pepper
- ½ –1 Tbsp dill pickle brine or 1–2 tsp apple cider vinegar optional, to taste
- For serving optional: Extra shredded cheddar, diced dill pickles or chives, paprika
Instructions
- Sauté aromatics: In a large pot over medium heat, warm the oil. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until softened.
- Bloom flavors: Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute, pressing it into the pan until slightly darkened.
- Brown beef: Add beef, ½ tsp salt, and a few grinds of pepper. Cook, breaking up meat, until well browned, 5–7 minutes. Spoon off excess fat, leaving about 1 Tbsp in the pot.
- Season base: Stir in Worcestershire and mustard, scraping up browned bits.
- Simmer: Pour in broth and tomatoes. Bring to a lively simmer. Stir in macaroni and cook, stirring occasionally, 8–10 minutes until just al dente. If it thickens too quickly, add ½ cup hot water or more broth.
- Finish creamy: Reduce heat to low. Stir in milk or cream. Add cheddar a handful at a time, stirring until melted and smooth before adding more. Do not boil.
- Balance and serve: Taste and adjust salt. Add pickle brine or vinegar if you’d like extra brightness. Rest 3–5 minutes to thicken slightly. Ladle into bowls and top as you like.
Notes
This pot earns a spot in the regular rotation because it respects your time and uses ingredients most kitchens already have. Once you make it, you’ll learn exactly how you like the thickness and how much cheddar feels right for your table. Keep those notes in your head—or scribble them on a sticky note inside the pantry—so the next time a chilly evening nudges you toward the stove, you can build the bowl you want without overthinking it. Enjoy.
