Cheeseburger Macaroni Soup

Name: Cheeseburger Macaroni Soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 lb ground beef; 1 small onion, diced; 1 cup shredded carrots; 2 cloves garlic, minced; 4 cups beef broth; 2 cups heavy cream; 2 cups elbow macaroni, uncooked; 4 oz cream cheese; 2 cups shredded cheddar cheese; 1 tbsp butter; 1 tbsp Worcestershire sauce; Kinder’s Buttery Garlic & Herb seasoning, to taste; Kinder’s Caramelized Onion Burger seasoning, to taste; garlic powder, to taste; onion powder, to taste; black pepper, to taste

Cheeseburger macaroni soup turns the flavors of a creamy cheeseburger pasta into a thick, cozy bowl of comfort food.

Ground beef gets browned first, then onion, shredded carrots, butter, garlic, Worcestershire sauce, and seasonings build a savory burger-style base. The Kinder’s Buttery Garlic & Herb seasoning and Kinder’s Caramelized Onion Burger seasoning give the soup that beefy, buttery, oniony flavor without needing ketchup or mustard.

Elbow macaroni cooks right in the beef broth so the noodles soak up all that flavor before the heavy cream, cream cheese, and shredded cheddar turn everything creamy and cheesy. The shredded carrots soften into the soup and add a little sweetness and texture without taking over.

Big bowls of this are thick, creamy, beefy, cheesy, and perfect for a filling dinner when you want something easy but way better than plain macaroni soup.

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Why You’ll Love This Recipe

Creamy cheeseburger-style soup made with ground beef, macaroni, cheddar, and heavy cream.
No ketchup or mustard needed for big burger flavor.
Elbow macaroni cooks right in the beef broth for extra flavor.
Cream cheese and cheddar make the soup thick, smooth, and cheesy.
A hearty dinner soup that is filling enough for a full meal.

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Ingredients

The base of this recipe starts with ground beef, diced onion, shredded carrots, butter, garlic, beef broth, Worcestershire sauce, and elbow macaroni. The pasta cooks directly in the broth, which helps thicken the soup and gives the noodles more flavor.

Kinder’s Buttery Garlic & Herb seasoning, Kinder’s Caramelized Onion Burger seasoning, garlic powder, onion powder, and black pepper season the soup. Heavy cream, cream cheese, and shredded cheddar cheese finish everything with a rich creamy cheeseburger-style texture.

1 lb ground beef
1 small onion, diced
1 cup shredded carrots
2 cloves garlic, minced
4 cups beef broth
2 cups heavy cream
2 cups uncooked elbow macaroni
4 oz cream cheese
2 cups shredded cheddar cheese
1 tbsp butter
1 tbsp Worcestershire sauce
Kinder’s Buttery Garlic & Herb seasoning, to taste
Kinder’s Caramelized Onion Burger seasoning, to taste
Garlic powder, to taste
Onion powder, to taste
Black pepper, to taste

How To Make Cheeseburger Macaroni Soup

Step 1: Brown Ground Beef

Brown the ground beef in a large pot over medium-high heat. Drain excess grease if needed.

Step 2: Add Onion, Carrots, and Butter

Add the diced onion, shredded carrots, and butter. Cook for about 5 to 7 minutes, until the onion and carrots begin to soften.

Step 3: Add Garlic

Add the minced garlic and cook for another 30 seconds.

Step 4: Season

Season with Kinder’s Buttery Garlic & Herb seasoning, Kinder’s Caramelized Onion Burger seasoning, garlic powder, onion powder, and black pepper.

Step 5: Add Worcestershire and Broth

Add the Worcestershire sauce and pour in the beef broth. Stir everything together and bring to a gentle boil.

Step 6: Cook Macaroni

Add the elbow macaroni and cook for about 8 to 10 minutes, stirring occasionally, until the noodles are tender.

Step 7: Add Heavy Cream and Cream Cheese

Reduce the heat to low and stir in the heavy cream and cream cheese until smooth and creamy.

Step 8: Add Cheddar Cheese

Add the shredded cheddar cheese and stir until completely melted.

Step 9: Simmer and Serve

Let the soup simmer for another 3 to 5 minutes until thick and creamy, then serve hot.

Recipe Variations

Add cooked crumbled bacon on top for a bacon cheeseburger macaroni soup. The bacon adds smoky flavor and makes each bowl taste even more loaded.
Use pepper jack cheese in place of some of the cheddar if you want a little heat. It melts into the soup and gives the creamy base a spicy cheeseburger-style kick.
Stir in diced pickles after cooking for a true cheeseburger-inspired twist. Add them at the end so they keep their tangy bite instead of cooking down too much.
Use ground turkey instead of ground beef for a lighter version. The soup will still be creamy and flavorful because the broth, cheese, and seasonings carry the dish.
Top each bowl with extra shredded cheddar, black pepper, or fresh parsley before serving. The toppings make the soup look finished and add more flavor to every bowl.

Tips for Success

Drain excess grease after browning the ground beef if needed so the soup stays creamy instead of oily.
Cook the onion and shredded carrots with the butter until softened so they blend better into the soup.
Stir the macaroni occasionally while it cooks so it does not stick to the bottom of the pot.
Reduce the heat before adding the heavy cream and cream cheese so the soup stays smooth and creamy.
Add the cheddar cheese at the end and stir until melted instead of boiling it hard, which helps keep the cheese from separating.
If the soup thickens too much after sitting, stir in a splash of beef broth or heavy cream until it loosens back up.

Frequently Asked Questions

Can I make cheeseburger macaroni soup without ketchup or mustard?

Yes, this recipe does not need ketchup or mustard. The cheeseburger flavor comes from the ground beef, onion, Worcestershire sauce, cheddar cheese, and Kinder’s Caramelized Onion Burger seasoning. It still tastes beefy, cheesy, and burger-inspired without adding those classic condiments.

Do I cook the macaroni before adding it?

No, the elbow macaroni cooks directly in the soup. It simmers in the beef broth, which helps the noodles absorb more flavor and also helps thicken the soup. Stir occasionally so the pasta cooks evenly and does not stick to the bottom of the pot.

Can I use a different pasta shape?

Yes, small pasta shapes like shells, ditalini, rotini, or small penne can work. Elbow macaroni gives it the classic cheeseburger macaroni feel, but any short pasta that cooks fairly quickly should be fine. You may need to adjust the cook time depending on the shape.

How do I keep the soup creamy?

Keep the heat low when adding the heavy cream, cream cheese, and cheddar cheese. Stir until the cheese melts smoothly instead of letting the soup boil hard after the dairy goes in. If it gets too thick, a little extra broth or cream can bring it back to the texture you want.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The macaroni will continue absorbing liquid as it sits, so the soup will get thicker. Reheat gently with extra beef broth or heavy cream and stir until creamy again.

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Cheeseburger Macaroni Soup

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A creamy cheeseburger macaroni soup made with ground beef, onion, shredded carrots, beef broth, heavy cream, elbow macaroni, cream cheese, cheddar cheese, Worcestershire sauce, and burger-style seasonings.

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Prep Time 10

Cook Time 25

Servings: 6 servings

Ingredients Method Video

Ingredients

1 lb ground beef
1 small onion, diced
1 cup shredded carrots
2 cloves garlic, minced
4 cups beef broth
2 cups heavy cream
2 cups elbow macaroni, uncooked
4 oz cream cheese
2 cups shredded cheddar cheese
1 tbsp butter
1 tbsp Worcestershire sauce
Kinder’s Buttery Garlic & Herb seasoning, to taste
Kinder’s Caramelized Onion Burger seasoning, to taste
garlic powder, to taste
onion powder, to taste
black pepper, to taste

Method

Brown the ground beef in a large pot over medium-high heat. Drain excess grease if needed.
Add the diced onion, shredded carrots, and butter. Cook for about 5 to 7 minutes, until the onion and carrots begin to soften.
Add the minced garlic and cook for another 30 seconds.
Season with Kinder’s Buttery Garlic & Herb seasoning, Kinder’s Caramelized Onion Burger seasoning, garlic powder, onion powder, and black pepper.
Add the Worcestershire sauce and pour in the beef broth. Stir everything together and bring to a gentle boil.
Add the elbow macaroni and cook for about 8 to 10 minutes, stirring occasionally, until the noodles are tender.
Reduce the heat to low and stir in the heavy cream and cream cheese until smooth and creamy.
Add the shredded cheddar cheese and stir until completely melted.
Let the soup simmer for another 3 to 5 minutes until thick and creamy, then serve hot.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.