I promise I did not invent a bowl that tastes like your favorite drive‑through cheeseburger, but if that cheeseburger and a cozy bowl of noodle soup had a baby, this would be it. I laugh every time I watch the steam curl up, smelling browned beef, melted cheddar, and a whisper of mustard — it somehow feels like comfort and carnival food at once. This Cheeseburger Macaroni Soup Bowl gives you juicy browned beef, tender macaroni, tomato tang, and a velvety cheesy broth that clings to every spoonful. It takes less than an hour, uses pantry staples, and plays well with picky eaters and grown‑up palates alike. Let’s make something silly and satisfying.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
This recipe hits that comfy, slightly guilty spot — it tastes exactly like a cheeseburger but spoonable. You get savory browned beef, tangy tomato, creamy cheddar, and chewy elbow macaroni in a rich, saucy broth. It feels cozy, looks inviting with golden cheese and bright pickle green, and comes together fast enough for a weeknight rescue. It’s so easy even your takeout app will feel ignored.
Ingredients
For the Main Dish:
- 1 pound ground beef (80/20 works great)
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 3 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika (optional)
- 4 cups beef broth (low sodium if preferred)
- 1 (14.5 oz) can diced tomatoes, drained slightly
- 2 cups dry elbow macaroni
- 1 cup whole milk or half‑and‑half
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
For the Sauce / Garnish (if applicable):
- 1/2 cup shredded extra cheddar for topping
- Chopped dill pickles or quick pickle slices
- Chopped green onion or chives
- Optional: crushed potato chips for crunch
How I Make It
Step 1:
Heat a large Dutch oven over medium‑high. Add 2 tbsp olive oil or butter, then toss in the 1 pound ground beef. Let it sizzle and brown — don’t stir every second; give the beef time to form little golden bits that smell irresistible. Use a wooden spoon to break it up when most pieces show brown. That caramelized beef gives you deep flavor.
Step 2:
Push the beef to the side and add the chopped onion to the pan (add a pinch more oil if needed). Saute until translucent and soft, about 3–4 minutes. Stir in the minced garlic, then add 3 tbsp ketchup, 1 tbsp mustard, and 1 tbsp Worcestershire sauce. Let the mixture smell tangy and sweet for about 1 minute; the kitchen will smell like a happy diner.
Step 3:
Pour in 4 cups beef broth and add the 14.5 oz can diced tomatoes. Bring to a simmer, then stir in 2 cups elbow macaroni. Maintain a gentle boil and cook according to package timing, usually about 8–10 minutes, stirring occasionally so noodles don’t stick. The broth will reduce and thicken slightly around the pasta.
Step 4:
Lower the heat to medium‑low and stir in 1 cup milk or half‑and‑half. Gradually add the 2 cups shredded sharp cheddar in handfuls, stirring until fully melted and silky. Taste and season with salt and pepper. Look for a glossy, slightly thickened broth that coats the macaroni — that’s your cue that it’s ready.
Step 5:
Spoon into bowls and top with extra shredded cheddar, chopped pickles, and green onions. If you crave candy bar crunch, sprinkle crushed potato chips over the top for a salty, fun finish. Serve hot and enjoy the chorus of satisfied sighs.
Pro Tips
- Brown the beef well — those browned bits (fond) make the soup savory and rich. Don’t rush this step.
- Stir in cheese slowly over low heat to keep the sauce smooth; high heat can make cheese grainy.
- Use sharp cheddar for flavor punch; mild cheddar melts but tastes muted.
- Make it ahead by keeping noodles separate until reheating to avoid mushy pasta.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- For leaner meat, swap ground turkey or chicken; expect slightly milder flavor — add an extra pinch of salt and a dash of smoked paprika.
- Vegetarian option: use 1 pound cooked lentils or plant‑based ground beef substitute; add a splash of soy sauce for umami.
- Make gluten‑free: use gluten‑free elbow pasta or rice; check that Worcestershire sauce is gluten‑free.
- Dairy‑free: use unsweetened oat milk and a plant‑based cheddar alternative; you’ll lose some of the cheesy gooeyness but keep the savory charm.
Variations & Tips
- Spicy: stir in 1–2 tsp hot sauce or a chopped jalapeño when sautéing onion.
- Keto: replace macaroni with riced cauliflower and skip the milk; finish with extra cheddar for richness.
- Kid‑friendly: reduce mustard and Worcestershire, add a touch more ketchup for familiar sweetness.
- BBQ twist: swap ketchup for BBQ sauce for a smoky, tangy variation.
- Cheeseburger chili bowl: add a can of drained kidney beans and a tablespoon chili powder for a heartier stew.
- Creative twist: fold in crispy bacon bits and a smear of pickle relish for an over‑the‑top diner vibe.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the soup through to the point before adding cheese. Cool and store broth and beef separately from pasta in airtight containers for up to 3 days. Reheat gently on the stove, add pasta, then stir in cheese off heat for best texture.
- Can I double the recipe?
- Sure thing. Use a larger pot and give the mixture more time to return to a simmer. You may need 1–2 cups extra broth if it thickens too much.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a pat of butter at the end for flavor.
- How do I know it’s done?
- Look for tender macaroni (bite through one to check), a slightly thickened, glossy cheese broth, and meat cooked to at least 160°F for ground beef. The aroma should smell rich and slightly tangy.
- What if I don’t have ingredient X?
- Out of ketchup? Use tomato paste plus a teaspoon sugar. No cheddar? Try Monterey Jack or Colby for meltability.
How I Like to Serve It
I usually ladle this into deep bowls, top with extra cheddar, chopped pickles, and a sprinkle of green onion. Serve it with a simple green salad and crusty bread or crackers for crunch. It works amazing as a weeknight winner, a game‑day comfort, or a potluck stunner — toddlers love it and adults pretend it’s gourmet.
Notes
- Store leftovers in the fridge up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen the sauce. For best texture, cook noodles separately if you plan to store for longer.
- Ground beef safe temp: cook to 160°F internal temperature for safety.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this silly, cozy bowl of cheeseburger bliss. Grab a spoon, and don’t forget the crushed chips if you want theatrics.