One-Pot Macaroni Cheeseburger Soup (No Velveeta) is the ultimate comfort-food mashup. It combines the rich, savory flavors of a classic cheeseburger with tender macaroni pasta in a creamy, homemade cheese broth—all made in one pot for easy cleanup. Unlike many versions, this recipe skips processed cheese and uses real cheddar for a more natural, from-scratch flavor.
This soup is thick, cozy, and filling—perfect for busy weeknights, cold evenings, or meal prep. It delivers all the cheesy goodness you love without relying on Velveeta, giving you better texture and flavor while keeping things simple and satisfying.
Why You’ll Love This One-Pot Macaroni Cheeseburger Soup
- Made without Velveeta
- Real cheddar for authentic flavor
- One-pot recipe for easy cleanup
- Hearty, filling, and family-friendly
- Perfect comfort food
- Great for leftovers
Why You Should Try This Recipe
Real Ingredients, Better Flavor
Using freshly shredded cheddar instead of processed cheese creates a richer, more natural cheese flavor.
Perfect for Busy Nights
Because everything cooks in one pot, this recipe saves time and reduces dishes.
A Crowd-Pleasing Favorite
Kids and adults both love the cheeseburger-inspired flavor combined with pasta in soup form.
Ingredients You’ll Need
- Ground beef
- Onion, diced
- Garlic, minced
- Carrots, diced
- Celery, diced
- Beef broth
- Milk or half-and-half
- Elbow macaroni
- Shredded sharp cheddar cheese
- Butter
- All-purpose flour
- Salt
- Black pepper
- Paprika (optional)
- Fresh parsley (optional garnish)
How to Make One-Pot Macaroni Cheeseburger Soup (Step by Step)
Step 1: Brown the beef
In a large pot over medium heat, cook ground beef with diced onion until browned. Drain excess grease.
Step 2: Add vegetables
Stir in garlic, carrots, and celery. Cook for 3–4 minutes until slightly softened.
Step 3: Add broth and pasta
Pour in beef broth and bring to a gentle boil. Add elbow macaroni and cook until tender.
Step 4: Make it creamy
In a small saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in milk until smooth and thickened.
Step 5: Combine and add cheese
Stir the creamy mixture into the soup. Reduce heat to low and add shredded cheddar gradually, stirring until melted.
Step 6: Adjust seasoning
Add salt, pepper, and paprika to taste.
Step 7: Serve
Ladle into bowls and garnish with parsley or extra cheese.
Nutritional Information (Approximate per Serving)
- Calories: 420–520
- Protein: 25–30g
- Carbohydrates: 35–40g
- Fat: 22–28g
- Fiber: 3–5g
- Sodium: Moderate
Tips for the Best Macaroni Cheeseburger Soup
- Use freshly shredded cheese (pre-shredded can clump)
- Cook pasta just until al dente
- Stir cheese in off heat to prevent graininess
- Adjust thickness with extra broth if needed
- Season gradually and taste often
Variations & Substitutions
- Use ground turkey instead of beef
- Add diced potatoes for extra heartiness
- Make it spicy with jalapeños
- Add diced pickles for cheeseburger flavor
- Use whole wheat pasta for extra fiber
- Make it gluten-free with GF pasta and flour
What to Serve with Cheeseburger Soup
- Garlic bread
- Dinner rolls
- Simple green salad
- Grilled cheese sandwich
- Roasted vegetables
Common Mistakes to Avoid
- Using cold cheese straight from fridge
- Boiling after adding cheese
- Overcooking pasta
- Skipping draining the beef
- Adding too much flour
Storing & Reheating Tips
- Store in an airtight container
- Refrigerate up to 4 days
- Reheat gently on the stove
- Add a splash of milk or broth when reheating
- Not ideal for freezing (pasta texture changes)
Conclusion
One-Pot Macaroni Cheeseburger Soup (No Velveeta) delivers all the cozy, cheesy comfort you crave using real ingredients and simple steps. Creamy, hearty, and easy to make, it’s the perfect dinner for busy nights or chilly days. Once you try this homemade version, you may never go back to processed cheese again.
General Information
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: About 40 minutes
- Category: Soup / Dinner
(FAQ)
1. What makes this cheeseburger soup different?
This version uses real shredded cheddar instead of Velveeta for a more natural flavor and texture.
2. Can I use pre-shredded cheese?
Freshly shredded cheese is recommended because pre-shredded varieties may not melt as smoothly.
3. Can I substitute ground turkey for beef?
Yes, ground turkey works well for a lighter option.
4. Is this soup very thick?
Yes, it’s creamy and hearty, but you can thin it with extra broth or milk.
5. Can I make it gluten-free?
Yes, use gluten-free pasta and a gluten-free flour substitute for the roux.
6. Can I add potatoes to this soup?
Yes, diced potatoes add extra heartiness and texture.
7. How do I prevent the cheese from clumping?
Lower the heat before adding cheese and stir gradually.
8. Can I make this soup ahead of time?
Yes, it reheats well and tastes even better the next day.
9. How long does it last in the fridge?
Stored properly, it lasts up to 4 days.
10. Can I freeze cheeseburger soup?
It’s not ideal for freezing because pasta and dairy can change texture.
11. What pasta works best?
Elbow macaroni is traditional, but small shells or ditalini work too.
12. Can I make it spicy?
Yes, add jalapeños, chili flakes, or hot sauce.
13. Does it taste like a cheeseburger?
Yes, the ground beef and cheddar create a classic cheeseburger flavor profile.
14. Can I add pickles for more burger flavor?
Yes, finely diced pickles can enhance the cheeseburger taste.
15. Is this soup kid-friendly?
Absolutely. It’s mild, cheesy, and comforting.
16. Can I use half-and-half instead of milk?
Yes, half-and-half will make it richer and creamier.
17. What sides pair well with this soup?
Garlic bread, dinner rolls, or a simple green salad.
18. Why did my soup become too thick?
Pasta continues absorbing liquid. Add broth when reheating.
19. Can I cook the pasta separately?
Yes, but cooking it in the soup enhances flavor.
20. Is this recipe good for meal prep?
Yes, it’s perfect for batch cooking and reheating during the week.