When comfort food cravings hit but you don’t want to choose between a juicy cheeseburger and creamy mac and cheese, this hearty soup is your perfect solution. It combines the best of both worlds into one satisfying, crowd-pleasing bowl that comes together in just minutes.
Unlike many similar recipes, this version skips processed cheese products in favor of real cheddar, creating a rich, smooth texture that tastes homemade. It’s the kind of meal that makes everyone at the table happy, from picky kids to comfort food-loving adults.
Why You’ll Love This
- Ready in just 10 minutes – perfect for busy weeknights
- Uses real cheese instead of processed cheese products
- Everything cooks in one pot for minimal cleanup
- Customizable with your favorite burger toppings
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced small
- 1 small carrot diced small
- 1 small celery rib diced small (optional but good)
- 2 garlic cloves minced
- 1 Tbsp tomato paste
- 1 lb 450 g ground beef, 85–90% lean
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- 4 cups 960 ml low-sodium beef broth, plus more as needed
- 1 can 14.5 oz/410 g diced tomatoes, with juices (fire-roasted if available)
- 1½ cups 180 g elbow macaroni
- ½ cup 120 ml whole milk or ⅓ cup light cream
- 2 –2½ cups 200–250 g freshly shredded sharp cheddar cheese
- ½ –¾ tsp kosher salt to taste
- Freshly ground black pepper
- ½ –1 Tbsp dill pickle brine or 1–2 tsp apple cider vinegar optional, to taste
- For serving optional: Extra shredded cheddar, diced dill pickles or chives, paprika
Instructions
- Sauté aromatics: In a large pot over medium heat, warm the oil. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until softened.
- Bloom flavors: Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute, pressing it into the pan until slightly darkened.
- Brown beef: Add beef, ½ tsp salt, and a few grinds of pepper. Cook, breaking up meat, until well browned, 5–7 minutes. Spoon off excess fat, leaving about 1 Tbsp in the pot.
- Season base: Stir in Worcestershire and mustard, scraping up browned bits.
- Simmer: Pour in broth and tomatoes. Bring to a lively simmer. Stir in macaroni and cook, stirring occasionally, 8–10 minutes until just al dente. If it thickens too quickly, add ½ cup hot water or more broth.
- Finish creamy: Reduce heat to low. Stir in milk or cream. Add cheddar a handful at a time, stirring until melted and smooth before adding more. Do not boil.
- Balance and serve: Taste and adjust salt. Add pickle brine or vinegar if you’d like extra brightness. Rest 3–5 minutes to thicken slightly. Ladle into bowls and top as you like.
Tips & Variations
- Swap ground beef for turkey or plant-based meat alternatives
- Add diced tomatoes or pickles for authentic burger flavor
- Stir in cream cheese for extra richness
- Make it spicy with diced jalapeños or hot sauce
- Use different cheese combinations like monterey jack or colby
Serving Suggestions
Top each bowl like your favorite burger – try crispy bacon bits, diced tomatoes, shredded lettuce, or extra cheese. Serve with toasted burger buns on the side for dipping, or keep it light with a simple green salad.
Notes
- Stores in the refrigerator for up to 3 days
- Thin with milk when reheating if needed
- Soup will thicken as it stands
- Freeze in portions for up to 2 months
FAQs
- Can I make this ahead? Yes, but the pasta may absorb more liquid. Add milk when reheating.
- What’s the best cheese to use? Sharp cheddar provides the best flavor, but any good melting cheese works.
- Can I use different pasta shapes? Any small pasta works – try shells or rotini for variety.
- Is this freezer-friendly? Yes, though the texture may change slightly when thawed.
Servings4
Prep10 min
Cook25 min
Calories480 kcal
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced small
- 1 small carrot diced small
- 1 small celery rib diced small (optional but good)
- 2 garlic cloves minced
- 1 Tbsp tomato paste
- 1 lb 450 g ground beef, 85–90% lean
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- 4 cups 960 ml low-sodium beef broth, plus more as needed
- 1 can 14.5 oz/410 g diced tomatoes, with juices (fire-roasted if available)
- 1½ cups 180 g elbow macaroni
- ½ cup 120 ml whole milk or ⅓ cup light cream
- 2 –2½ cups 200–250 g freshly shredded sharp cheddar cheese
- ½ –¾ tsp kosher salt to taste
- Freshly ground black pepper
- ½ –1 Tbsp dill pickle brine or 1–2 tsp apple cider vinegar optional, to taste
- For serving optional: Extra shredded cheddar, diced dill pickles or chives, paprika
Steps
- Sauté aromatics: In a large pot over medium heat, warm the oil. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes until softened.
- Bloom flavors: Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute, pressing it into the pan until slightly darkened.
- Brown beef: Add beef, ½ tsp salt, and a few grinds of pepper. Cook, breaking up meat, until well browned, 5–7 minutes. Spoon off excess fat, leaving about 1 Tbsp in the pot.
- Season base: Stir in Worcestershire and mustard, scraping up browned bits.
- Simmer: Pour in broth and tomatoes. Bring to a lively simmer. Stir in macaroni and cook, stirring occasionally, 8–10 minutes until just al dente. If it thickens too quickly, add ½ cup hot water or more broth.
- Finish creamy: Reduce heat to low. Stir in milk or cream. Add cheddar a handful at a time, stirring until melted and smooth before adding more. Do not boil.
- Balance and serve: Taste and adjust salt. Add pickle brine or vinegar if you’d like extra brightness. Rest 3–5 minutes to thicken slightly. Ladle into bowls and top as you like.
Nutrition (per serving)
- Calories: 480 kcal
Notes
- Stores in the refrigerator for up to 3 days
- Thin with milk when reheating if needed
- Soup will thicken as it stands
- Freeze in portions for up to 2 months
