This One-Pot Macaroni Cheeseburger Soup with Bacon and Parmesan is the ultimate cozy comfort food — creamy, cheesy, and packed with savory ground beef, tender macaroni, smoky bacon, and a touch of Parmesan that takes it over the top. It’s like a classic cheeseburger transformed into a warm, hearty soup that’s perfect for chilly nights or satisfying weeknight dinners. Each spoonful bursts with flavor: the richness of the beef, the saltiness of the bacon, and the creaminess of the cheese blend perfectly with soft pasta and aromatic herbs. It’s a full, balanced meal made in a single pot — comforting, easy to clean up, and irresistibly delicious.
Why You’ll Love This One-Pot Macaroni Cheeseburger Soup
You’ll love this recipe because it’s hearty, creamy, and wonderfully satisfying — the kind of meal that fills you up without requiring much effort. Everything cooks in one pot, meaning fewer dishes and maximum flavor as all the ingredients blend together beautifully. The bacon adds a smoky depth, the beef brings richness, and the creamy cheese sauce gives it that nostalgic cheeseburger comfort you crave. It’s family-friendly, freezer-friendly, and tastes even better the next day. Whether you’re meal prepping, cooking for a crowd, or just craving something cozy, this soup delivers every single time.
Why You Should Try This Recipe
If you’re a fan of one-pot dinners that combine simplicity with incredible flavor, this cheeseburger soup is a must. It’s faster than making burgers, heartier than mac and cheese, and creamier than a traditional beef soup. The blend of bacon, cheese, and Parmesan creates layers of flavor that feel indulgent yet balanced. Plus, it’s versatile — you can customize it with your favorite toppings like green onions, crispy bacon bits, or shredded cheese. This soup brings classic diner comfort into your kitchen, turning an everyday dinner into something special.
Ingredients You’ll Need
1 lb (450 g) ground beef, 6 slices bacon (chopped), 1 small onion (chopped), 2 cloves garlic (minced), 4 cups beef broth, 1 cup milk or half-and-half, 2 cups shredded cheddar cheese, ¼ cup grated Parmesan cheese, 1 can (10.5 oz) cream of cheddar or cream of mushroom soup, 1½ cups uncooked elbow macaroni, 1 tablespoon Worcestershire sauce, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon butter, 1 tablespoon flour (optional, for thickening), and chopped parsley or green onions for garnish.
How to Make One-Pot Macaroni Cheeseburger Soup (Step-by-Step)
- Step 1 – Cook the Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside on a paper towel, leaving about 1 tablespoon of bacon fat in the pot for flavor.
- Step 2 – Brown the Beef: Add ground beef to the same pot and cook until browned, breaking it apart as it cooks. Drain any excess grease, then add the chopped onion and minced garlic. Cook for another 2–3 minutes until the onion becomes soft and translucent.
- Step 3 – Build the Base: Stir in the butter and let it melt. Sprinkle in the flour and cook for 1 minute to form a light roux — this helps thicken the soup. Slowly pour in the beef broth, stirring constantly to remove any lumps, then add Worcestershire sauce, salt, pepper, and smoked paprika.
- Step 4 – Add the Macaroni: Stir in the uncooked macaroni noodles and bring the mixture to a gentle boil. Reduce the heat to medium-low and cook uncovered for about 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the broth’s flavor.
- Step 5 – Make It Creamy: Lower the heat to a simmer and stir in the milk, cream soup, shredded cheddar, and Parmesan cheese. Mix until everything is melted and the soup becomes rich and velvety. Adjust the consistency by adding a bit more broth or milk if needed.
- Step 6 – Add the Bacon and Serve: Stir the crispy bacon back into the pot (reserve a few pieces for topping). Let the soup simmer for another 2–3 minutes to let the flavors meld. Serve hot, garnished with fresh parsley, green onions, or extra cheese.
Tips for the Best One-Pot Macaroni Cheeseburger Soup
Use freshly shredded cheese for the creamiest texture. Don’t skip draining the beef — it keeps the soup rich, not greasy. Add the milk over low heat to prevent curdling. Cook the pasta directly in the broth for maximum flavor. Use a mix of cheddar and Parmesan for depth. Add a small dash of mustard or ketchup for that classic cheeseburger taste. For extra richness, stir in a spoonful of cream cheese. Stir often while simmering to prevent sticking. Let it rest 5 minutes before serving so it thickens slightly. Top with crispy bacon and chives for a restaurant-style finish.
Variations & Substitutions
- Loaded Cheeseburger Soup: Add diced pickles and drizzle with ketchup and mustard.
- Spicy Bacon Burger Soup: Add jalapeños or hot sauce for heat.
- Bacon Ranch Version: Stir in a tablespoon of ranch seasoning.
- Vegetable Twist: Add corn, peas, or diced tomatoes for more texture.
- Cheeseburger Mac: Make it thicker by reducing broth and serving as a creamy pasta.
- Double Cheese Delight: Add mozzarella or pepper jack for extra gooeyness.
- Lighter Version: Use ground turkey and reduced-fat cheese.
- Gluten-Free: Use gluten-free pasta and skip the flour.
- Creamier Option: Replace some broth with heavy cream.
- BBQ Twist: Add a spoonful of barbecue sauce for a smoky touch.
What to Serve With One-Pot Macaroni Cheeseburger Soup
This hearty soup is a meal on its own, but it pairs wonderfully with crusty bread, garlic toast, or a simple side salad. For something lighter, serve it alongside roasted vegetables or grilled corn. It also pairs beautifully with dill pickles or a small side of coleslaw to echo those classic burger flavors. For a cozy dinner, enjoy it with a cold soda or iced tea — pure comfort food perfection.
Storage & Reheating Tips
- To Store: Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days.
- To Freeze: Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm gently on the stove over medium-low heat, adding a splash of milk or broth to loosen the texture. Avoid boiling to keep the cheese creamy. You can also microwave individual servings in 30-second bursts, stirring in between.
Recipe FAQs
- Can I use ground turkey instead of beef? Yes, it works great and makes the soup lighter.
- Can I skip the bacon? You can, but it adds a smoky flavor that’s hard to beat.
- Can I make this ahead of time? Yes, it stores and reheats beautifully.
- Can I use different cheese? Cheddar, Colby Jack, or American cheese all melt well.
- Can I add veggies? Absolutely — try corn, peas, or mushrooms.
- Can I use pasta shells instead of macaroni? Yes, any short pasta works.
- Can I make it thicker? Simmer longer or add a bit of flour mixed with broth.
- Can I double the recipe? Yes, it’s perfect for big family meals or gatherings.
- How can I make it spicy? Add cayenne pepper, red pepper flakes, or jalapeños.
- How long does it last? Up to 4 days in the fridge or 2 months frozen.