Baby, this is exactly how you keep soup night from getting boring. After more than a decade of sharing easy dinner recipes, I know a good one-pot meal has to deliver on flavor while still being simple enough for a weeknight. I've tested this Bacon Cheeseburger Macaroni Soup to make sure the macaroni cooks until just tender, and the cheese goes in at the right time so the broth stays smooth and creamy instead of grainy or clumpy.
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Cheeseburger Macaroni Soup Ingredients
- Beef, Turkey, or Chicken: I used ground beef, but ground turkey or ground chicken will work if you are looking for leaner meat options. Ground pork, Italian sausage, or ground bison will also work.
- Bacon
- Onions
- Worcestershire sauce
- Spices
- Flour
- Canned, Diced Tomatoes
- Pickles (Optional)
- Elbow Pasta: Small shells, farfalle (bow tie), and rotini will also work.
- Broth
- Cheese
How to Make Cheeseburger Macaroni Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a Dutch oven or soup pot on the stove at medium heat and add ground beef. Break down the meat using a meat chopper or spoon.
- Add in diced bacon.
- Add in spices and stir to combine.
- Add onions and stir. Cook for 3-4 minutes or until the onions are fragrant.
- Sprinkle flour throughout and stir well to combine.
- Add in diced tomatoes, pickles, and dry pasta. Stir.
- Gradually whisk in the broth and Worcestershire sauce.
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer.
- Open the pot and add the grated cheese. Stir and cook until the cheese has melted.
- Cool before serving.
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Cheeseburger Macaroni Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Video
Ingredients
- 1 pound ground beef Ground turkey or chicken can be used.
- 4 slices bacon Diced into 1 inch pieces.
- ½ cup diced onions
- ½ tablespoon ground mustard Optional. Start with 1 teaspoon adjust to taste.
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
- ¼ cup all-purpose flour
- 15.5 oz canned diced tomatoes Drained.
- ¼ cup diced pickles Optional.
- 5-6 oz dry elbow pasta This was about 1 ½ cups.
- 4 cups broth Any broth. I used beef broth.
- 1 teaspoon Worcestershire sauce
- 2-3 cups grated cheddar cheese Use enough to get the soup as cheesy as you like.
Instructions
- Heat a Dutch oven or soup pot on the stove at medium heat and add the ground beef. Break down the meat using a meat chopper or spoon.1 pound ground beef
- Add in the diced bacon. Stir and cook until the ground beef and bacon are cooked through and no longer pink.I don't feel the need to get the bacon crispy here because it will soften up in the soup as it cooks. Drain any excess fat from the pot.If you want crispy bacon, add crisp pieces at the end when you serve the soup.4 slices bacon
- Add in the spices and stir to combine.½ tablespoon ground mustard, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt and pepper to taste
- Add the onions and stir. Cook for 3-4 minutes or until the onions are fragrant.½ cup diced onions
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.¼ cup all-purpose flour
- Add in the diced tomatoes, pickles, and dry pasta. Stir.15.5 oz canned diced tomatoes , ¼ cup diced pickles, 5-6 oz dry elbow pasta
- Gradually whisk in the broth and Worcestershire sauce. Stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pot using a spoon to scoop up any bottom bits on the pot. Leave these in the pot for flavor. Use enough broth to ensure the pasta is fully submerged in liquid. If the pasta is not submerged in liquid it will not fully soften. Add additional broth or water as necessary.4 cups broth , 1 teaspoon Worcestershire sauce
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15-20 minutes until the soup thickens and the pasta is al dente.
- Open the pot and add the grated cheese. Stir and cook until the cheese has melted. Taste the soup repeatedly and make adjustments to the spices and seasoning if necessary.2-3 cups grated cheddar cheese
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Toppings and Add-ins Ideas
- Grated Cheddar Cheese
- Crumbled Bacon
- Chopped Fresh Parsley or Cilantro
- Sliced Green Onions
- Diced Avocado
- Croutons
- Sour Cream or Greek Yogurt
- Pickle Slices or Relish
- Hot Sauce
- Fried Onion Strings
- Bell Peppers
- Jalapeños
- Corn Kernels
- Black Beans
- Mushrooms
- Spinach or Kale
- Mustard
- BBQ Sauce
Frequently Asked Questions and Recipe Pro Tips
A large, heavy-bottomed pot or Dutch oven is ideal for this recipe. I use this Dutch oven that can be found on Amazon. Heavy-bottomed pots and Dutch ovens distribute heat evenly, preventing hot spots and ensuring that your soup cooks uniformly. A large pot (at least 6-8 quarts) provides ample space for all the ingredients, allowing you to stir and combine them without overflow.
If the soup is too thick, you can add additional broth or water to thin it out.
If there's a lot of grease in the pot after browning the beef, drain the excess. You don't have to get every drop. A little fat is flavor, honey.
Yes, and this is a great option if you plan to have leftovers. Cook the pasta separately and add it to individual bowls. This keeps the macaroni from continuing to soak up the broth while it sits in the refrigerator.
You can, but freshly grated cheese melts much better. Bagged shredded cheese is coated with anti-caking ingredients that can sometimes make the soup grainy instead of smooth.
Lower the heat before adding the cheese and stir it in gradually. Don't dump the cheese into rapidly boiling soup. High heat can cause the cheese to separate and leave you with a grainy texture.
The soup will stay fresh in the refrigerator for 3-4 days (tightly covered and sealed).
You can reheat the dish on the stove or in the microwave until warm.
Be careful not to overcook the soup during reheating, as this can cause the pasta to become mushy and the flavors to diminish. If you know you will want to save some of the soup for later, it's best to cook the pasta separately (and store it separately from the soup) and add it when you wish to serve the dish. This will ensure you avoid mushy pasta.
Upon reheating, if the soup has thickened too much, add a splash of broth, milk, or water to reach the desired consistency.
The soup can be frozen for up to 2-3 months (tightly covered and sealed). Defrost in the fridge overnight.
More Soup Recipes
Italian Sausage Soup
Shrimp and Corn Chowder
Homestyle Chicken Noodle Soup
Creamy Crab Bisque
Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Beer Cheese Soup with Bacon
Stovetop Broccoli Cheddar Soup
If you are looking for a slow cooker version, check out our Slow Cooker Crockpot Cheeseburger Soup. If you want to swap out the potatoes for pasta, omit the potatoes and add cooked pasta at the end of cooking.
Watch step by step instructions on how to make this recipe on Youtube.
Diane says
The kids thought it was hamburger helper. I will make this again!
staysnatched says
It has those same flavors, but homemade!