One pot macaroni cheeseburger soup is exactly the kind of recipe I reach for on those wild, weekday evenings when everything feels one step away from meltdown. Between two kids, a pile of laundry, and a last-minute work email, I needed a meal that could save dinner without creating a mess. This soup? It did that and more. In just 30 minutes and with one single pot, I had a creamy, cheesy, beefy bowl of comfort on the table that every person in my house actually ate. If that’s not a win, I don’t know what is.

What I love most is that it tastes like a cross between your favorite cheeseburger and a bowl of classic mac and cheese. There’s no Velveeta here just real sharp cheddar, fresh veggies, and pantry staples. Deeply savory and full of comfort, the pasta cooks right in the broth, soaking up all that bold, flavorful goodness. And the best part? You don’t need culinary training to make it happen. Just follow the simple steps and let your stove do the rest.

This one pot macaroni cheeseburger soup fits perfectly into the Swift Dishes kitchen: it’s fast, fresh, and stress-free. Serve it with toasted sesame bun croutons for that true burger experience, or just ladle it up and let everyone dive in. Either way, it’ll quickly earn a spot on your regular dinner rotation.

Craving more easy meals like this? My creamy gnocchi soup is another favorite, and there’s a full lineup of one-pot dinners to help you get dinner on the table fast without the mess or the drama.

Why One Pot Macaroni Cheeseburger Soup Is a Busy Cook’s Dream

How Thi sone pot macaroni cheeseburger soup Saved My Sanity One Tuesday Night

Let me paint the scene: 5:30 PM, backpacks everywhere, kids melting down, and me staring at a fridge full of “nothing to eat.” Ever been there?And just like that, this one-pot macaroni cheeseburger soup was born. I had ground beef, cheese, elbow macaroni, and a serious craving for comfort food. In less than 30 minutes, dinner was on the table and no one even asked where the ketchup was.

That night, the magic of this recipe wasn’t just how it tasted (think cozy diner cheeseburger meets creamy stovetop mac and cheese). It was that everything cooked in one pot. Fewer dishes, no pre-cooked pasta, and no weird ingredients. Just real food. Surprisingly, even the pickiest at the table couldn’t resist a second plate.

As a mom and the creator of Swift Dishes, I build recipes that work hard just like you. If your life runs on tight schedules, short dinners, and big appetites, this soup fits right in. It’s become one of our top-rated comfort meals, alongside reader favorites like one pot garlic parmesan chicken pasta and one pot chicken and rice with caramelized lemon.

What Makes This Cheeseburger Soup So Special

You might wonder what sets this version apart from other cheeseburger soup recipes. Simple: flavor, ease, and better-for-you ingredients.

Unlike some versions made with Velveeta, this soup uses sharp cheddar melted into a roux-based broth for real cheesy goodness. A splash of white balsamic vinegar brightens the flavor, and heavy cream gives it that luscious, silky texture. It’s savory, satisfying, and layered with herbs like oregano and thyme.

The best part? It’s incredibly adaptable. Swap in ground turkey or plant-based meat. Toss in chopped spinach or mushrooms. Use gluten-free noodles. It’s flexible and family-friendly.

What you get is:

• Beefy flavor from sautéed ground meat
• Creamy cheddar broth that doesn’t rely on processed cheese
• Macaroni that cooks right in the pot no need to pre-boil
• Carrots, celery, and onion that sneak in some nutrition
• Crispy toasted sesame bun croutons to bring the full cheeseburger vibe

Looking for more one pot comfort meals? Try this one pan chicken bacon gnocchi or creamy one pot tortellini with prosciutto and peas.

Whether you serve it with a side salad or just a spoon, this soup feels like a win for everyone especially the cook.

Simple Ingredients, Big Cheeseburger Flavor

Real Food, No Velveeta Needed

Let’s get real here’s nothing wrong with a shortcut now and then, but this one pot macaroni cheeseburger soup proves you don’t need processed cheese to create silky, bold flavor. The foundation of this soup is built on pantry staples and a few fresh ingredients that come together in just one pot.

Start with ground beef I like using 80/20 for the right balance of richness, but lean beef or ground turkey works well too. Next, toss in the aromatics finely diced onions, carrots, and celery to build that savory base.. This mirepoix blend creates a deep savory base, especially when softened in butter and seasoned with oregano and thyme.

The thickening happens naturally with a simple roux. Just sprinkle in some all-purpose flour after the veggies cook down. Then add in a generous splash of chicken broth to deglaze all the browned flavor bits from the pot this step builds major flavor fast.

The Pasta + Cheese Combo That Makes It Magic

Once the broth is added, in go the uncooked elbow macaroni noodles. That’s right no pre-boiling, no draining. The pasta cooks right in the soup, soaking up all the herby, beefy goodness. It’s one less pan to clean and one more layer of flavor.

Let the noodles soften, then swirl in that luscious heavy cream and sharp cheddar for ultimate comfort. This combo melts into the broth, creating a creamy, cheesy base that feels indulgent but not overly heavy. No Velveeta here just real cheese for rich, satisfying taste.

To finish it off, a splash of white balsamic vinegar adds brightness and balances the richness. Stir the browned beef back in, warm everything through, and that’s it. One pot, done in under 30 minutes.

Top with crispy sesame seed bun croutons and a handful of extra shredded cheddar or chopped green onions. It’s comfort food with a fun twist just like our one pot shawarma chicken and orzo skillet or cheesy one pot smoky cheddar ranch chicken sausage pasta, which bring unique flavors to your table without extra dishes.

Customize It Your Way : Swaps, Health Tips & Thickening Tricks

Flexible Add-Ins and Simple Swaps

One of my favorite things about this one pot macaroni cheeseburger soup is how easy it is to customize. Whether you’re cooking for picky kids, avoiding certain ingredients, or just craving something different, there are plenty of easy ways to make this soup work for you.

Want to lighten things up? Swap out the ground beef for ground turkey, or even go meatless with plant-based crumbles or black beans. I’ve done it all, and it always turns out great. For a low-carb option, replace the elbow macaroni with diced cauliflower or zucchini, just like I do in my one pot miso turmeric salmon and coconut rice that dish is packed with flavor and balance too.

Looking to sneak in more veggies? Stir in a handful of spinach, chopped mushrooms, or even frozen peas right at the end. If you’re like me and always have veggie odds and ends in the fridge, this is a great way to use them up.

And for that next-level flavor? Toss in crumbled bacon, a swirl of sour cream, or top with chopped dill pickles. I know, it sounds wild, but the result tastes exactly like a loaded burger in a bowl.

Is It Healthy? Here’s the Deal.

You might be wondering: Is cheeseburger soup healthy? Great question and the answer is, it can be. While it’s not a “low-fat” recipe, it’s filled with whole ingredients like lean protein, fresh vegetables, and real cheese. You’re in control of the salt, fat, and extras. Want to make it lighter? Use half-and-half instead of heavy cream, or reduce the cheese by half. Skip the croutons or sub with whole grain bread cubes.

Each bowl delivers protein, fiber, and satisfying comfort in every bite. That’s more than you can say for drive-thru burgers. And honestly, I’ll take a homemade meal like this over fast food any night of the week just like I do with my one pot chicken meatballs with greens that sneak in greens and protein without complaints.

How to Thicken Cheeseburger Soup Naturally

This soup thickens in two ways. First, by creating a roux with flour and butter this forms the base that gives it its classic creamy consistency. Second, the macaroni cooks directly in the broth and releases starch, thickening the soup even more. If you want an even thicker texture, reduce the broth slightly or let the soup simmer a few extra minutes uncovered.

The soup thickens as it cools, so when reheating, you might want to stir in a bit of extra liquid.. Add a splash of broth or cream when warming it up and stir until smooth. It’ll be just as delicious on day two maybe even better.

Step-by-Step : How to Make One Pot Macaroni Cheeseburger Soup

Quick, Easy Prep : No Fancy Tools Required

Making one pot macaroni cheeseburger soup is about as beginner-friendly as it gets. All it takes is a sturdy pot, a cutting board, and half an hour of your time. That’s all it takes.

Here’s how to pull it off:

1. Toast the Croutons: Dice up sesame seed buns and toss with olive oil.Arrange them in a single layer on a baking sheet and bake at 400°F for about 10 minutes. You’ll love the crunch and burger-like finish these add on top.
2. Brown the Beef: Add your ground beef to a large pot with oregano, thyme, salt, and pepper. Cook it until browned and crumbled. Then, set it aside you’ll add it back later.
3. Sauté the Veggies: Melt butter in the same pot (don’t drain it!) and add chopped onions, carrots, and celery. Cook for about 10 minutes until tender. Add the garlic and the rest of your herbs, giving everything a good stir.
4. Build the Base: Sprinkle in the flour and stir to coat the veggies, cooking for one more minute. Pour in a splash of broth to deglaze, then add the rest of the broth and dry macaroni.
5. Simmer: Bring to a simmer over medium-high heat, then reduce heat and cook until pasta is al dente, about 5–7 minutes.
6. Add the Cream + Cheese: Once the noodles are tender, remove the pot from heat and stir in heavy cream and sharp cheddar cheese until melted. Add white balsamic vinegar.
7. Finish and Serve: Stir in the cooked beef and reheat gently. Taste and adjust seasoning if needed. Top with your croutons and garnish with shredded cheddar and green onions.

Looking for another satisfying 30-minute dinner? You’ll love my one pot chicken bacon gnocchi or one pot chicken and rice with caramelized lemon.

How Long Does Cheeseburger Soup Last in the Fridge?

This soup keeps beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. As it sits, the pasta will continue to absorb liquid, thickening the soup.

To reheat, add a splash of broth or cream and warm over medium heat on the stove. Stir until smooth and heated through. You can also microwave individual servings, but stir halfway through for even warming.

For best results, skip freezing if it already has noodles in it. Want to freeze a batch? Make the soup base, leave out the pasta, and add freshly cooked macaroni when reheating. This keeps the texture just right.

Print

Frequently Asked Questions

Conclusion: A Comfort Classic Made Simple

When you need a dinner that’s fast, cozy, and guaranteed to please the whole table, this one pot macaroni cheeseburger soup delivers. It’s everything you love about burgers and mac and cheese in a warm, creamy bowl without the cleanup. With just a few pantry staples and one big pot, you’ve got a family favorite ready in half an hour.

Whether you’re serving it up on a chilly weeknight, making a big batch for guests, or just craving something satisfying and cheesy, this soup checks all the boxes. Want more fast, one-pot magic? Explore cozy dishes like one pot creamy beef and garlic butter pasta or bold flavors in one pot smoky cheddar ranch chicken sausage pasta. No stress, no mess, just crave-worthy dinners every night of the week.

Craving more recipes like this? Follow me on Pinterest and pin your favorites!