This Cheesy Beef Macaroni Soup is the ultimate cozy comfort food — a hearty, creamy, flavor-packed bowl that combines everything you love about cheeseburgers, macaroni, and soup all in one. Loaded with tender ground beef, elbow macaroni, melted cheese, and a rich tomato broth, this dish is warm, filling, and guaranteed to become a family favorite.
It’s the kind of meal that’s perfect for chilly nights, lazy weekends, or anytime you want something easy and satisfying. The ground beef adds depth and richness, the pasta makes it hearty, and the cheese ties it all together into a velvety, creamy texture that’s pure comfort in a bowl. Best of all, it comes together in about 30 minutes using simple ingredients you likely already have in your pantry.
If you love cheeseburger soup, chili mac, or creamy pasta dishes, this Cheesy Beef Macaroni Soup is about to become your go-to dinner recipe.
Why You’ll Love This Cheesy Ground Beef Macaroni Soup
- Quick and easy — ready in 30 minutes or less.
- One-pot meal that’s perfect for weeknights.
- Creamy, cheesy, and loaded with flavor.
- Family-friendly — kids and adults both love it.
- Great for leftovers and meal prep.
Ingredients You’ll Need
For the Soup:
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth (or chicken broth)
- 1 1/2 cups elbow macaroni (uncooked)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Creamy Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2%)
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
Optional Toppings:
- Chopped parsley or green onions
- Extra shredded cheese
- Crushed red pepper flakes for a little heat
How to Make Cheesy Beef Macaroni Soup
Step 1: Brown the beef
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook until browned and crumbly, about 5–7 minutes. Drain excess grease if necessary.
Step 2: Add aromatics
Stir in the chopped onion and garlic, cooking until softened and fragrant, about 2 minutes. Season with salt, pepper, Italian seasoning, and paprika.
Step 3: Build the soup base
Add the diced tomatoes (with their juice) and beef broth. Bring to a simmer, then stir in the uncooked macaroni. Cover and cook for about 10–12 minutes, or until the pasta is tender.
Step 4: Make the cheese sauce
In a separate saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute. Slowly whisk in the milk and cook until the mixture thickens, about 3–4 minutes. Remove from heat and stir in the shredded cheese until melted and smooth.
Step 5: Combine everything
Pour the cheese sauce into the soup pot and stir well until everything is fully combined and creamy. Adjust seasoning to taste. If you prefer a thinner soup, add a splash of broth or milk until you reach your desired consistency.
Step 6: Serve
Ladle the soup into bowls and top with extra cheese, parsley, or green onions. Serve hot with crusty bread or garlic toast for dipping.
Tips for the Best Results
- Use freshly shredded cheese — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Cook the pasta al dente to prevent it from getting mushy as the soup sits.
- Add the cheese sauce last. This prevents curdling and keeps the soup creamy.
- Want a flavor boost? Add a dash of Worcestershire sauce or a teaspoon of Dijon mustard to the broth.
- Make it spicy: Stir in a pinch of cayenne or red pepper flakes.
- To thicken: Simmer uncovered for a few extra minutes or add more cheese.
Variations & Substitutions
- Vegetable add-ins: Add carrots, celery, or bell peppers for extra texture.
- Protein swap: Use ground turkey, chicken, or Italian sausage instead of beef.
- Cheese options: Try Monterey Jack, Colby, or Velveeta for a smoother, meltier consistency.
- Low-carb option: Swap macaroni for cauliflower florets.
- Tomato-free version: Replace diced tomatoes with an extra cup of broth and add a splash of cream for a pure cheesy soup.
What to Serve With Cheesy Ground Beef Macaroni Soup
This rich and hearty soup pairs perfectly with:
- Garlic bread or cheese toast
- A crisp green salad with ranch or Italian dressing
- Roasted or steamed vegetables
- Breadsticks or dinner rolls
- A simple side of coleslaw for contrast
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Let cool completely before freezing and thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Avoid boiling once cheese is added to prevent separation.
Recipe FAQs
Can I make this soup ahead of time?
Yes! Make the soup up to 2 days ahead. Reheat gently before serving, adding a little milk or broth if it thickens too much.
Can I use pre-cooked pasta?
Yes, but add it at the very end to prevent it from becoming too soft.
How can I make it lighter?
Use lean ground beef, low-fat milk, and reduce the cheese slightly. It will still be creamy and flavorful.
Can I skip the roux and add cheese directly?
You can, but the roux-based cheese sauce ensures a smooth, creamy texture without curdling.
How do I make it extra cheesy?
Add ½ cup of cream cheese to the cheese sauce for extra richness.
What’s the best cheese for melting?
Cheddar, Velveeta, and Monterey Jack all melt beautifully and blend well with the beef and pasta.